BLUEBERRY GINGERBREAD 
1/2 c. shortening
3/4 c. sugar
1 egg
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ginger
1/2 tsp. cinnamon
1/3 c. molasses
1 c. sour milk
2 c. blueberries

Prepare in usual order, folding in blueberries at the end. Bake in 11 x 7-inch pan for 50 minutes at 350 degrees. Cut into squares. Serve with whipped cream.

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