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Blueberry Gingerbread

Blueberry Gingerbread

from Cooking Down East, by Marjorie Standish


1/2 cup shortening

1/2 teaspoon salt

1 cup sugar

1 egg

2 cups flour

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon soda

3 tablespoons molasses

1 cup sour milk or buttermilk

1 cup blueberries

1/2 cup raisins

3 tablespoons sugar


Cream shortening. Add salt. Add sugar gradually. Add beaten egg and beat mixture until light and creamy.


Sift and measure flour. Sift with ginger and cinnamon.


Measure soda into buttermilk or sour milk. (If you do not have either and want to "sour" milk, then use 1 cup sweet milk and 2 tablespoons vinegar to do this.) Stir soda to dissolve in sour milk.


Add sifted dry ingredients in sour milk alternately to creamed mixture. Add 3 tablespoons molasses.


Add blueberries and raisins.


Use a greased and floured 9 x 9" pan. Turn batter into pan. Sprinkle 3 tablespoons sugar over top of batter. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean.

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