Blueberry Gingerbread

Blueberry Gingerbread

1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
3/4 cup sugar, plus 1 Tbsp., divided
1 tsp. baking soda
1 tsp. ground cinnamon, plus 1/4 tsp.
1 tsp. ground ginger
1/8 tsp. grated nutmeg
1/2 tsp. salt
1 cup light buttermilk
1/4 cup canola oil
1 large egg
3 Tbsp. unsulfured molasses
1 cup fresh or frozen blueberries

How we make it

Preheat oven to 350 degrees. Coat a 9 x 9 x 2"
baking pan with cooking spray. Set aside.

In large mixing bowl, whisk together whole-
wheat and all-purpose flours, 3/4 cup sugar,
baking soda, 1 teaspoon of cinnamon, ginger,
nutmeg and salt until blended. In another bowl,
whisk together buttermilk, oil, egg and molasses,
until well combined and creamy. Pour wet ingred-
ients into dry and whisk enough to mix; leaving
some lumps is better than over mixing, which makes
the gingerbread tough.

If using frozen blueberries, spread in one layer
on paper towels and blot dry. Skip this step if
using fresh berries. Add berries to the batter,
folding just to distribute them. Spread batter in
the prepared pan in an even layer. In small bowl,
combine remaining tablespoon of sugar with remaining
cinnamon and sprinkle evenly over batter.

Bake the gingerbread 35-45 minutes, or until cake
begins to pull away from sides of pan and it springs
back when touched lightly in the center. Set pan on a
wire rack and cool gingerbread completely. Cut cake
into 9 squares and serve. Or, the cooled cake may be
unmolded, wrapped in foil and kept at room temperature
or up to 24 hours before serving.

Makes 12 servings.

Per serving: 180 calories, 6 g total fat (<1 g saturated
fat), 31 g carbohydrates, 3 g protein, 2 g dietary fiber,
220 mg sodium.