Perfect flavor for that transition time between summer and autumn. Which is what it currently is in California. I realize the rest of the country has been in autumn for a while.
Thanks to allrecipes.com for the recipe. The only change I would make next time is to use a bit more molasses (and then maybe a bit less sugar?) because I like the stronger flavor.
1/2 cup vegetable oil
1 cup white sugar
3 tbs molasses
1 egg
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
1 cup blueberries
1 cup buttermilk
2 tablespoons sugar
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
- In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
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