I used to make a gingerbread somewhat like this, but it called for fresh blueberries, which had to be washed, stemmed and patted very dry ? a nuisance. Now that dried blueberries are widely available, I decided to give them a try and they're perfect here. I also use my Quick Cake Mix to jump-start this recipe and it's in the oven in less than 10 minutes. You'll find this gingerbread picnic-perfect ? it can be made ahead of time and its pan becomes the carrier.
Provided by Food Network
Categories dessert
Time 50m
Yield 1 loaf
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Coat a 9 by 9 by 2-inch pan with nonstick oil-and-flour baking spray, then set aside.
- Whisk the cake and spice mixes, the ginger and baking soda together in a large bowl to combine. Add the berries and toss well. Make a well in the middle of the dry ingredients.
- Whisk the buttermilk, molasses, and eggs in a 1-quart measure until smooth. Pour into the well in the dry ingredients, then fold in using a large rubber spatula. The batter should be lumpy with a few floury specks still clearly visible.
- Scoop the batter into the pan, spreading to the corners, and sprinkle the spiced sugar evenly on top. Bake in the lower third of the oven until lightly brown and a cake taster inserted into the middle of the gingerbread comes out clean, 25 to 30 minutes.
- Cool the gingerbread in the upright pan on a wire rack to room temperature, cut into large squares, and serve.
- Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap 1/2 the mixture onto a large piece of waxed paper and reserve.
- Scatter 1/2 the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Scrape the work bowl and stir, pushing larger pieces of butter to the bottom. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
- Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
- Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out all the air, and seal. Label, date, and store in the refrigerator or freezer. This quick cake mix will last at least two months in the freezer, 1 week to 10 days in the refrigerator.
- Scoop out the cold or frozen mix - no need to thaw - and use as individual recipes direct.
- Place the 3 spices in a small bowl and whisk until well blended.
- Spoon 1/2 of the spice mix into an 8-ounce preserving jar, rap against the counter until the mixture compacts a bit. Add the remaining spice mixture and compact as before.
- Screw the lid down tight, label, and date the jar of spice mix, then store on a cool, dry, dark shelf. Use as recipes direct.
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JaBroNi DanGer
[email protected]This gingerbread is a waste of time. It's dry, bland, and the dried blueberries are tough.
Alamgir Kabir
[email protected]I followed the recipe exactly, but my gingerbread didn't turn out right. It was too dense and didn't have much flavor.
Amit Mande
[email protected]This gingerbread was a bit dry, but the flavor was good. I think I'll try adding some more molasses next time.
Christopher Fulghum
[email protected]This gingerbread is a bit too spicy for my taste, but I still enjoyed it. The texture is great, and the dried blueberries add a nice tartness.
Tamara Heffron
[email protected]I've never made gingerbread before, but this recipe was so easy to follow. The gingerbread turned out perfectly, and it was a hit with my family.
Hridoy Talukder
[email protected]I'm not a big fan of gingerbread, but this recipe changed my mind. It's so moist and flavorful, and the dried blueberries add a really nice touch.
Sajjad Zawar
[email protected]This gingerbread is amazing! It's the perfect holiday treat.
Yaman Prajapati
[email protected]Love this recipe! The gingerbread is so moist and flavorful, and the dried blueberries add a nice touch of sweetness and tartness.
Abir Islam
[email protected]This gingerbread is delicious! It's so moist and fluffy, and the spices are perfectly balanced. The dried blueberries add a nice tartness that really complements the other flavors.
Logan Hagan
[email protected]I was a bit skeptical about using dried blueberries in gingerbread, but I'm so glad I did! They add a really nice touch of sweetness and tartness. The gingerbread itself is also very moist and flavorful.
cool fortnite channel
[email protected]This gingerbread is so moist and flavorful! I love the combination of spices and the tartness of the dried blueberries. It's the perfect holiday treat.
Wolf Spirit13
[email protected]I've made this gingerbread several times now, and it's always a hit with my family and friends. It's so easy to make, and it always turns out perfectly. I love the way the dried blueberries burst in your mouth when you eat it.
Beyba Md lemin
[email protected]This gingerbread is absolutely divine! The texture is perfectly moist and fluffy, and the flavor is a wonderful balance of sweet and spicy. The dried blueberries add a lovely tartness that really complements the other flavors.