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Blackberry Gingerbread

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Makes: 9 servings
Bake: 50 minutes
Cool: 25 minutes
 
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Blackberry Gingerbread

Ingredients

  • 2  cups all-purpose flour
  • 2  teaspoons ground ginger
  • 1  teaspoon baking powder
  • 1  teaspoon ground cinnamon
  • 1/4  teaspoon baking soda
  • 1/3  cup butter, softened
  • 1/2  cup packed brown sugar
  • 1  egg
  • 1/2  cup mild-flavored molasses
  • 3/4  cup warm water
  • 1-1/2  cups frozen blackberries or boysenberries
  • 1  tablespoon all-purpose flour
  • 1  recipe Pudding Sauce (see recipe below)
  •   Frozen blackberries or boysenberries, thawed

Directions

1. Preheat oven to 325 degree F. Grease and flour a 2-quart square baking dish. Set aside. In a medium bowl combine the 2 cups flour, ginger, baking powder, cinnamon, and baking soda; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until combined. Add egg and molasses; beat 1 minute. Add the dry mixture and water alternately to beaten mixture, beating on low speed after each addition until combined. Toss frozen berries with the 1 tablespoon flour and fold into molasses mixture. Pour batter into prepared baking dish.

2. Bake 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan. Cool 20 minutes more. Serve with Pudding Sauce and additional berries. Makes 9 servings.

Pudding Sauce: In a small saucepan combine 1/3 cup granulated sugar, 1/4 cup butter, and 1/4 cup half-and-half or light cream. Bring to boiling, stirring constantly. Reduce heat. Boil gently, uncovered, 2 minutes, stirring constantly. Serve warm. Makes 2/3 cup.

Nutrition Facts

  • Servings Per Recipe 9 servings
  • Calories 350,
  • Total Fat (g) 14,
  • Saturated Fat (g) 8,
  • Cholesterol (mg) 58,
  • Sodium (mg) 214,
  • Carbohydrate (g) 55,
  • Fiber (g) 2,
  • Protein (g) 4,
  • Vitamin C (DV%) 8,
  • Calcium (DV%) 8,
  • Iron (DV%) 18,
  • Percent Daily Values are based on a 2,000 calorie diet

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