Wild Blueberry Gingerbread
Makes 18 Servings
11/2 cups frozen Wild Blueberries
3 cups + 2 tablespoons all-purpose or white-wheat flour, divided
1 1/2 teaspoons baking soda (11/4 teaspoons above 3000 ft; 1 teaspoon above 6000 ft)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 1/2 cups sugar (see below for options)
3/4 cup rice bran, grapeseed, or canola oil
2 large eggs (see below for egg-free option)
6 tablespoons blackstrap molasses
1 1/2 tablespoons apple cider vinegar
1 cup + 2 tablespoons water
Powdered confectioners’ sugar, for topping
Preheat oven to 350°F and grease and flour a 9×13-inch baking dish.
Place the frozen Wild Blueberries and 2 tablespoons flour in a medium bowl and toss to evenly coat. Place the remaining 3 cups flour in a large bowl, and whisk in the baking soda, cinnamon, ginger, nutmeg, and salt. In a mixing bowl, blend the sugar, oil, egg, molasses, and vinegar until smooth. Stir in half of the flour mixture, followed by the water, and then the remaining flour mixture. Do not over mix; a few small lumps are okay. Gently stir in the Wild Blueberries with any residual
flour. Pour the batter into your prepared baking pan, making sure to scrape out as much as you can. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool before cutting into slices. Plate and sift powdered sugar over top of each piece.
Sugar Alternatives: For a mellower unrefined sweetness, replace the sugar with coconut / palm
sugar. I recommend grinding the coconut sugar to a powder in a spice grinder prior to adding it
to your recipe.
Egg-Free/Vegan: Omit the eggs, increase the water to 11/2 cups, and blend 1 tablespoon egg
replacer (such as Energ-G) and 2 tablespoons cornstarch in with the wet ingredients until smooth.
For vegan and non-GMO, be sure to use organic sugar or the coconut sugar alternative.
Wild Blue is Good for You!