YIELD: 24 servings
PREP TIME: 15 minutes
BAKE TIME: 45-50 minutes

Ingredients

1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

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 egg

1 cup buttermilk

2 cups blueberries, fresh or frozen

2 tbsp. ROGERS DARK RYE FLOUR

1/4 cup ginger pieces (optional)

Directions

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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.

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