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.
Fermented Banana & Pineapple Loaf
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Cranberry Orange Snackin’ Cake
Gingerbread Cake with Orange Glaze
Dark Chocolate Espresso Bark
Rhubarb, Raspberry and Apple Compote Crumble Cake with Healthy Grains
Chia, Hemp and Ancient Grains Bites
Chocolate Brownie Pudding
Have Your Cake And Fibre Too
Chocolate Zucchini Layer Cake
Chocolate Zucchini Brownies
Chocolate Kiss Banana Cake
Blueberry Cake with Orange Sauce
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