Maine Blueberry Gingerbread Recipes

TRACEY | THE KITCHEN IS MY PLAYGROUND

Steps:

• Spray a 9x13" baking pan with cooking spray. Preheat oven to 350 degrees.
• With a mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
• In a separate bowl, sift together the flour, spices and baking soda.
• Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
• Gently stir in the blueberries, and pour the batter into prepared pan.
• Bake for 35 to 40 minutes until toothpick inserted in center comes out clean.

BLUEBERRY GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
• In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

BLUEBERRY GINGERBREAD

Steps:

• Preheat oven to 350 degrees.
• With mixer, beat together oil, 1 C sugar, salt and molasses.
• Beat in egg.
• Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
• Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
• Stir in blueberries.
• Pour into a greased and floured 12 x 7 baking dish.
• Sprinkle top with remaining 2 Tbsp sugar.
• Bake for 35- 40 minutes.
• Cut into squares and serve warm with butter.
• May be served with whipped cream for dessert.

BLUEBERRY GINGERBREAD PANCAKES

Steps:

• Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
• Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.