This is an unusual version of gingerbread in that it is studded with lovely pockets of blueberry. Who knew the two things would go together so well! This is really moist and delicious and only gets better every day!
½ cup sunflower or canola oil
1 cup sugar (caster* or granulated)
½ tsp salt
3 TBS mild molasses (or equal parts of golden syrup and dark treacle)
1 large egg
2 cups plain flour
½ tsp ground ginger
1 tsp ground cinnamon
½ tsp freshly ground nutmeg
1 tsp baking soda
1 cup fresh or frozen blueberries
1 cup buttermilk
2 TBS Demerara sugar for sprinkling on top
Pre-heat the oven to 180*C/350*C. Lightly grease and flour a deep 9 inch cake tin and set aside.
Beat together the oil, 1 cup of sugar, salt and molasses with an electric mixer. Beat in the egg, mixing it in well.
Sift together the flour, spices, and baking soda. Remove 2 TBS of the mixture and dredge the berries in this.
Add the remaining flour to the beaten mixture, alternately with the buttermilk, beating well after each addition. Fold in the blueberries and remaining flour.
Spread in the prepared pan. Smooth the top and sprinkle the Demerara sugar evenly over top.
Bake for approximately 50 to 60 minutes, or until well risen and the top springs back when gently touched with your fingertips. a toothpick inserted in the centre should come out fairly clean.
Set on a rack to cool. Cut into wedges to serve, either warm with butter of with some whipped cream on top. OR…you can do like I do, and split the slices in half and dollop some lovely lemon curd in the middle and then put them back together.