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Blueberry Gingerbread With Cinnamon Ice Cre Recipe

1 c. Fresh or possibly frzn (not thawed!) blueberries
2 Tbsp. Sugar
2 Tbsp. Blueberry vinegar, or possibly white wine vinegar
1/2 c. Lowfat sour cream
1 1/2 c. Flour
1/2 c. Brown sugar
1 tsp Baking soda
1 tsp Grnd ginger
1/4 tsp Salt
1/4 tsp Cinnamon
1/4 tsp Mace, grnd
2 x Large eggs, lightly beaten
2 Tbsp. Molasses
1/2 c. Unsalted butter, melted & cooled Powdered sugar & fresh blueberries for garnish
1 quart Vanilla ice cream
2 tsp Grnd cinnamon


Preheat oven to 350 deg. In a small bowl, gently toss 1 c blueberries with granulated sugar & vinegar. Let stand at room temperature for 1 hr. Drain well, reserving berries & juices. Set berries aside. Stir juices into lowfat sour cream in a large bowl. In another bowl, combine flour, brown sugar, soda, ginger, salt, cinnamon and mace. Mix well and set aside. Stir Large eggs, molasses, and melted butter into lowfat sour cream mix. Add in 1/2 c flour mix and beat well. Add in remaining flour mix and beat till smooth and fluffy. Spread 2/3 batter into a greased 8 1/4 x 1 3/4" round baking dish, or possibly better yet, into a 6 c. heart-shaped mold. Arrange berries over batter. Spoon remaining batter mounds over berries, not completely covering fruit. Bake in a 350 deg oven for 35-40 min till top is dry and springy, and pick inserted in the center comes out clean. Cold on a rack. Dust with powdered sugar and serve with cinnamon iced cream! Serves 8. Cinnamon Ice Cream: Soften ice cream slightly at room temperature about 10-15 min. With an electric mixer, beat until just creamy. Stir in cinnamon until blended. Refreeze at least 4 hours before servings. /CAKES TAKES 4 Hrs FOR ICE CREAM

Source: cookeatshare.com