Prep Time
15 minBake Time
45-50 minYield
24 servingsRating
/rating_off.png "1 Star")
Loading...| 1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 cup ROGERS DARK RYE FLOUR | |
| 1 tsp. baking soda | |
| 1 tsp. ginger | |
| 2 tsp. cinnamon | |
| 1/2 tsp. nutmeg | |
| 1/4 tsp. cloves | |
| 1/2 cup vegetable oil | |
| 1 cup sugar | |
| 1/4 cup molasses | |
| 1 egg | |
| 1 cup buttermilk | |
| 2 cups blueberries, fresh or frozen | |
| 2 tbsp. ROGERS DARK RYE FLOUR | |
| 1/4 cup ginger pieces (optional) |
Scrumptious warm or cold.
| 1. | Preheat oven to 350⁰F (175⁰C). Prepare a 9″ x 13″ pan. |
| 2. | Combine flours, baking soda and spices; stir well and set aside. |
| 3. | In a large bowl beat together vegetable oil, sugar, molasses and egg. Add the flour mixture alternatively with the buttermilk. |
| 4. | Toss the blueberries in the additional 2 tbsp. of rye flour and gently fold the blueberries into the batter. Pour the batter into the prepared pan. Sprinkle with chopped ginger pieces (optional). |
| 5. | Bake for about 45-50 minutes. |
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