Blueberry Gingerbread

Ha! I just knew that in my travels I would find something I love as much as cheesecake. This will have a roost in my freezer right next to the cheesecake.

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Makes one round cake, or approximately 8 servings

Ingredients:

• 1/3 cup Demerara sugar (You can substitute white)

• 1 1/2 cups blueberries (You can substitute any soft fruit you like, peeled and cut into half-inch chunks)

• 1 1/2 cups al-purpose flour

• 8 tablespoons butter (1 stick)

• 1 cup sugar

• 1/2 teaspoon ground ginger

• 1/2 teaspoon grated fresh ginger

• 1 1/2 teaspoons baking soda

• 2 large eggs

• 1/2 cup molasses

• 3/4 cup hot ginger lemon tea (You can use any hot tea you like, or plain boiling water)

• Generous pinch of salt

• Optional: 1 teaspoon grated lemon peel

Instructions:

1. Preheat the oven to 350 degrees.

2. Lightly oil a 9" springform pan (or 9" cake pan), and line it with greased parchment. The cake rises significantly, so make sure your pan is at least 2" deep.

3. In a medium bowl, combine the berries and Demerara sugar well. Add lemon peel, if using. Evenly spread in the bottom of the pan.

4. Using the same bowl (why not?) mix all the other ingredients together well, and pour into pan.

5. Bake approximately 45 minutes, or until the cake looks firm and springs back when you touch it.

6. Remove from the oven and cool.

7. Release from the pan. Cover with a serving plate and gently invert it so the blueberries are on top. Serve with ice cream.

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Snared from:

Google Blueberry Gingerbread Salon