BC BLUEBERRY GINGERBREAD

3 cups / 750 ml all-purpose flour
1 1/2 tsp / 7.5 ml baking powder
3/4 tsp / 6.25 ml baking soda
1 Tbsp / 15 ml ground ginger
1 1/2 tsp / 7.5 ml cinnamon
1/2 tsp/ 2.5 ml allspice
1/4 tsp/ 1.25 ml ground cloves
1/4 tsp 1.25 ml ground nutmeg

3/4 cup / 375ml unsalted butter
3/4 cup / 375 ml brown sugar
2 large eggs

1/2 cup / 175 ml light unsulphured molasses
1 cup / 250 ml buttermilk

2 cups / 500 ml blueberries, fresh or frozen (slightly thawed)
2 Tbsp / 30 ml grated orange peel
2 Tbsp / 30 ml grated lemon peel

1/4 cup / 50 ml chopped crystallized ginger


Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2" pan.

Combine the first 8 ingredients in a medium bowl, mixing well.

Using an electric mixer, beat the butter until light and fluffy. Add the brown sugar and continue mixing until fluffy. Beat in eggs one at a time.

Combine the buttermilk with the molasses.

Alternately mix the dry ingredients into the butter mixture with the buttermilk. Starting and ending with the dry ingredients, mixing well after each addition and scraping down the sides of the bowl.

Fold in the blueberries, the orange and lemon peels.

Spread batter in the prepared pan. Sprinkle the top with the crystallized ginger.

Bake until tester inserted in the center comes out clean (about 50 min).

Cool cake on rack. Serve warm or at room temperature.

Top with whipped cream, ice cream or blueberry sauce if desired.