Blueberry Gingerbread

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


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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