Blueberry Gingerbread

• 1 cup sugar
• 1/2 cup cooking oil I use canola
• 1/2 teaspoon salt
• 4 tablespoons molasses
• 1 egg
• 2 cups all purpose flour
• 1 teaspoon powdered ginger
• 1 cinnamon teapoon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon mace optional
• 1/2 teaspoon baking soda use 1 teaspoon for a lighter gingerbread
• 1 cup fresh blueberries
• 1 cup buttermilk
• sugar for sprinkling on top

1. Preheat an oven to 350 degrees, and grease a 12x7 baking dish, or a cupcake pan. Dust the blueberries with a tablespoon of flour, sifting off any excess. This important step will keep the blueberries suspended in the batter, and they will not all fall to the bottom. Set aside.
2. In a stand mixer or with a hand mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
3. In a seperate bowl, sift together the flour, spices and baking soda. Because I like a very moist and dense cake, I use very little baking soda, but you can use up to one teaspoon.
4. Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
5. Gently stir in the blueberries, and pour the batter into the prepared pans.
6. Sprinkle some sugar on top, and bake in the preheated oven for 35 to 40 minutes

sugar, cooking oil, salt, molasses, egg, flour, powdered ginger, cinnamon, nutmeg, mace optional, baking soda, fresh blueberries, buttermilk, sugar

Taken from www.yummly.com/recipe/Blueberry-Gingerbread-1650239 (may not work)