Blackberry Gingerbread
2 cups all-purpose flour
1 tsp. ground ginger
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/3 cup butter, softened
1/2 cup packed brown sugar
1 egg
1/2 cup mild-flavored molasses
3/4 cup warm water
1 1/2 cups frozen or fresh blackberries
(1 Tbsp. all-purpose flour)
Preheat oven to 325 degrees. Grease and flour a 2-quart square baking dish. Set aside. In a medium bowl combine the 2 cups flour, ginger, baking powder, cinnamon, and baking soda; set aside. In a large mixing bowl beat butter and brown sugar. Add egg and molasses; beat 1 minute. Add the dry mixture and water alternately to beaten mixture, beating on low speed after each addition until combined. (Toss frozen berries with the 1 tablespoon flour) and fold berries into molasses mixture. Pour batter into prepared baking dish. Sprinkle top with sugar (preferably coarse sugar) and bake 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
I serve the gingerbread warm with whipping cream, a few fresh blackberries, and a sprinkle of cinnamon. (This recipe would also taste delicious made with blueberries rather than blackberries.)
