It’s Maine wild blueberry season, and time for the annual Union Fair. Here’s a blueberry gingerbread recipe from cookbook author Georgia Manzo Joachim to try!
Blueberry Gingerbread with Whipped Cream
G.M. Joachim, A Taste of It All, Celebrating the Mood of Food
1 2/3 cup unbleached, all-purpose flour
1 1/4 teaspoons baking soda
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 Tablespoon wheat germ
1/2 cup granulated sugar
1 egg, lightly beaten
1/2 cup molasses
1/2 cup boiled water
1/2 cup (1 stick) butter, melted
3/4 cup fresh wild Maine blueberries in 1 Tablespoon flour
Preheat oven to 350°. Grease a 9″ x 9″ baking pan. Sift together the flour, baking soda, ginger, cinnamon, and salt into a mixing bowl. Add the wheat germ, sugar, beaten egg, and molasses; mix well.
Pour boiled water and the melted butter over the mixture very slowly—to prevent egg from cooking—while stirring until smooth. Gently fold in blueberries coated in flour.
Pour batter into prepared pan. Bake for 35-40 minutes or until the top springs back when touched and the edges have pulled away slightly from the sides of the pan. Serve warm with whipped cream.
Note: Cream whips up easier if you chill the beater blades and the bowl in the freezer 30 minutes prior to using.
8 ounces heavy cream
2 teaspoons vanilla
1/4 cup fine sugar
Beat with mixer until no longer runny and soft peaks have formed. Chill until ready to use.
MF&L Staff at Maine Food & Lifestyle magazine.