Blueberry Gingerbread Recipe

• 1 1/2 c. white flour
• 1/2 c. wheat flour
• 1 1/2 tsp. ginger
• 1 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 3/4 c. buttermilk
• 1/3 c. white sugar
• 1/3 c. brown sugar
• 1/2 c. molasses
• 1/4 c. 1% milk
• 1/4 cup canola oil
• 2 eggs
• 2 c. blueberries (frozen or fresh)

1. Pan: Oil an 11 x 7-inch baking dish or 9-inch square baking pan.
2. Combine flour and next 7 ingredients (flour through cloves) in a large bowl.
3. Make a well in the center.
4. Combine buttermilk, sugar, molasses, milk, oil and eggs.
5. Stir well.
6. Add wet ingredients into the dry ingredients, stirring just until moist.
7. Fold in blueberries.
8. Spoon batter into the baking dish.
9. Bake at 350 for 45 minutes or until a wooden pick inserted in the center of cake comes out clean.
10. Cool in dish for 10 minutes on a wire rack.
11. Serve alone, or with a bit of whipped topping.

white flour, flour, ginger, cinnamon, baking powder, baking soda, salt, ground cloves, buttermilk, white sugar, brown sugar, molasses, milk, canola oil, eggs, blueberries

Taken from cookeatshare.com/recipes/blueberry-gingerbread-231 (may not work)