Christmas

Blueberry Gingerbread is for Dessert.

Blueberry Gingerbread takes several minutes to prepare.

Blueberry Gingerbread takes 40 minutes to cook.

Blueberry Gingerbread makes 9 servings.

The ingredients for Blueberry Gingerbread are:

Flour, Whole Wheat Pastry, 1 cup
All Purpose Unbleached Flour, 1 cup
Granulated Sugar, 0.75 cup
Granulated Sugar, 3 tsp
Baking Soda, 1 tsp
Cinnamon, ground, 1 tsp
Ginger, ground, 1 tsp
Nutmeg, ground, 1/8 tsp
salt, table, 0.5 tsp
Buttermilk, lowfat, 1 cup
*Canola Oil, 0.25 cup
Egg, fresh, 1 large
Molasses, 3 tbsp
Blueberries, frozen or fresh, 1 cup, unthawed

Here is how you make Blueberry Gingerbread:

Preheat oven to 350 degrees. Coat a 9x9x20 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 ingredients 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 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 sprinke 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 completely. Cut into 9 squares and serve. Number of Servings: 9Recipe submitted by SparkPeople user SASSYP24.

The nutritional information for Blueberry Gingerbread is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 261.1

• Total Fat: 7.0 g
• Cholesterol: 24.7 mg
• Sodium: 309.3 mg
• Total Carbs: 46.4 g
• Dietary Fiber: 2.4 g
• Protein: 4.8 g