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Blueberry Gingerbread

"Had I but one penny in the world,
thou shouldst have it for gingerbread."
~ William Shakespeare, in 'Love's Labor Lost'

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Blueberries
Art Print
Larson, Jeffrey
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Blueberry Gingerbread
The Inn at Fordhook Farm, Bucks County, PA

1 cup milk
1 teaspoon vinegar
1 cup sugar
1/2 cup (1 stick) butter, softened
1 large egg
2 cups unsifted all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons molasses
1 cup blueberries

Preheat oven to 350 degrees F. Grease 9-inch square baking pan.
In cup or small bowl stir together milk and vinegar. Set aside 5 minutes
or until milk curdles slightly. Reserve 1 tablespoon sugar.
In medium bowl, with electric mixer, beat together remaining sugar, the butter, and egg until fluffy.
On waxed paper, sift together flour, cinnamon, ginger and salt. Stir baking soda into milk mixture; then stir into butter mixture alternately with flour mixture until well combined. Fold in molasses and blueberries. Pour batter into greased pan. Bake gingerbread 50 minutes or until center springs back when gently pressed with fingertip. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely. To serve, sprinkle with reserved
1 tablespoon sugar and cut into squares.
 

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How to Make Gingerbread (Laurie Colwin)
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