1 cup ROGERS DARK RYE FLOUR
1 tsp. baking soda
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 cup vegetable oil
1 cup sugar
1/4 cup molasses
1 cup buttermilk
2 cups blueberries, fresh or frozen
2 tbsp. ROGERS DARK RYE FLOUR
1/4 cup ginger pieces (optional)
Preheat oven to 350⁰F (175⁰C). Prepare a 9″ x 13″ pan.
Combine flours, baking soda and spices; stir well and set aside.
In a large bowl beat together vegetable oil, sugar, molasses and egg. Add the flour mixture alternatively with the buttermilk.
Toss the blueberries in the additional 2 tbsp. of rye flour and gently fold the blueberries into the batter. Pour the batter into the prepared pan. Sprinkle with chopped ginger pieces (optional).
Bake for about 45-50 minutes.