Preheat oven to 350 °F (175 °C)
Combine Rogers All Purpose Flour and dark Rye Flour, 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 alternately with the buttermilk.
Toss BC Blueberries in the ¼ cup of Rogers dark Rye Flour and gently fold the blueberries into the batter
Pour batter into a greased 3.5L (9” x 13”) cake pan or tube pan. Sprinkle with chopped ginger pieces. Bake for 45 – 50 minutes
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