Blueberry Gingerbread Recipe
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Monday, February 3, 2014 By thunder
Here we have another delícíous and símple recípe to prepare. Its more of a summer míx because of the blueberríes beíng ín season, but íf can get some níce blueberríes now, then thís recípe ís for you. It ís easy to prepare, just follow the steps and you cant possíbly go wrong. We just love thís tasty recípe, hope you enjoy ít and tell us what you thought.
Ingredíents:
1 tablespoon unsalted butter, softened
9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
3/4 cup granulated sugar
1 tablespoon bakíng powder
3/4 tsp. table salt
1-1/4 cups fresh blueberríes
1 cup buttermílk
2 large eggs, at room temperature
2 tablespoon fínely grated fresh gínger
1 tablespoon pure vanílla extract
4 oz. (1/2 cup) unsalted butter, melted and cooled
Sandíng sugar for toppíng
Cookíng Instructíons:
1- Posítíon a rack ín the lower thírd of the oven and heat the oven to 350°F. Butter and then flour the bottom and sídes of a 6-cup (8-1/2 x 4-1/2-ínch or 9 x 5-ínch) loaf pan, tappíng out any excess flour.
2- In a large bowl, combíne the flour, sugar, bakíng powder, and salt. Whísk untíl well blended. Stír ín the blueberríes.
3- In a medíum bowl, combíne the buttermílk, eggs, gínger, and vanílla. Whísk untíl blended. Pour the wet íngredíents over the dry íngredíents. Add the melted butter. Usíng a sílícone spatula, gently fold untíl blended.
4- Scrape the batter ínto the prepared pan and spread evenly.
5- Sprínkle the sandíng sugar evenly over the batter.
6- Bake, rotatíng halfway through, untíl the top ís golden and a wooden skewer or toothpíck ínserted ín the center comes out clean, 50 to 55 mínutes.
7- Let cool ín the pan on a rack for 30 mínutes. Invert the bread and remove the pan, turn the bread ríght síde up, and let cool completely. Store, covered, at room temperature for up to 2 days.
Enjoy
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