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
Fermented Banana & Pineapple Loaf
Raspberry Granola Yogurt Pops
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
Thank you for enquiring about Rogers Foods products. The decision to carry certain products is made by the grocery store not Rogers Foods. If the product you are looking for is not on the shelf ask the store manager for assistance. The store may have the ability to order the item in for you. Please also consider using the grocer’s online website.