About this recipe:A fruity version of the classic gingerbread. The blueberries complement this lightly spiced, yet robustly flavoured gingerbread, exceedingly well. Serve as is or with sweetened whipped cream.
JO IN ARLINGTON
125ml vegetable oil
200g caster sugar
3 tablespoons black treacle
250g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
145g fresh or frozen blueberries
2 tablespoons sugar
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Grease and flour an 28x18cm or similar baking dish.
In a large bowl, mix together the oil, 200g sugar and treacle until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, bicarbonate of soda and salt. Remove 2 tablespoons of the flour mixture and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared dish and sprinkle remaining caster sugar over the top.
Bake for 35 to 40 minutes in the preheated oven, until a skewer inserted into the centre comes out clean.