Bake Time
45-50 minYield
24 servingsRating
/rating_off.png "1 Star")
Loading...| 1 cup ROGERS ALL PURPOSE FLOUR | |
| 1 cup ROGERS DARK RYE FLOUR | |
| 1 tsp baking soda | |
| 1 tsp ginger | |
| 2 tsp cinnamon | |
| ½ tsp nutmeg | |
| ¼ tsp cloves | |
| ½ cup vegetable oil | |
| 1 cup sugar | |
| ¼ cup molasses | |
| 1 egg | |
| 1 cup buttermilk | |
| 2 cup BC Blueberries – fresh or frozen | |
| ¼ cup ROGERS DARK RYE FLOUR | |
| ¼ cup ginger pieces (optional) |
Delicious served warm with whipped cream
| 1. | Preheat oven to 350 °F (175 °C) |
| 2. | Combine Rogers All Purpose Flour and dark Rye Flour, 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 alternately with the buttermilk. |
| 4. | Toss BC Blueberries in the ¼ cup of Rogers dark Rye Flour and gently fold the blueberries into the batter. |
| 5. | Pour batter into a greased 3.5L (9” x 13”) cake pan or tube pan. Sprinkle with chopped ginger pieces. Bake for 45 – 50 minutes |
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