This simple cake has a great texture and flavor. It can be dressed up with a dessert sauce, whipped cream, or ice cream. But, it is good straight out of the pan too. The recipe comes from one of my favorite cookbooks, Marcia Adams’ Heirloom Recipes.
BLUEBERRY GINGERBREAD
- 1/2 cup butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1 cup buttermilk, at room temperature
- 1 teaspoon baking soda
- 1/4 cup light molasses
- 1 cup blueberries, fresh or frozen (See Note)
Preheat oven to 350 degrees F. Grease a 9×9-inch square pan.
In a mixer bowl, beat the butter for a few seconds, then gradually add the sugar and beat for seven minutes. Add the eggs, one at a time, blending well after each addition.
In a mixing bowl, whisk together the flour, salt, ginger, cinnamon, and mace. In a two-cup measuring cup, combine the buttermilk and baking soda. Begin adding the flour mixture to the butter mixture alternating with the buttermilk, beginning and ending with the flour mixture. Add the molasses and combine but do not overbeat. Fold in the blueberries by hand.
Pour the batter into the pan and bake for 50 minutes or until the top springs back when touched with your finger. Be careful to not overbake.
Note: If using frozen blueberries, spread them in a single layer on a paper towel and allow to stand for one hour.
Serve warm or at room temperature. Store leftovers airtight for a few days.