Blueberry Gingerbread

by Country Spoon

Warm flavors of molasses and ginger combined with sweet blueberries make this bread the best of all seasons. 

Blueberry Gingerbread:

1/2 c. butter

1/2 t. salt

1 c. sugar

1 egg

2 c. all-purpose flour

1 t. ground ginger

1 t. cinnamon

1 t. baking soda

1 c. buttermilk

3 T. molasses

1 c. blueberries

2 T. cinnamon & sugar mixed

Preheat oven to 350.  In a large mixing bowl, cream butter, sugar and salt. Add egg and beat until light and creamy.  In a small bowl, dissolve baking soda in buttermilk and set aside. Combine all the dry ingredients in another bowl. Add dry mixture and the buttermilk to the creamed butter and sugar in several additions, mixing well to combine. Add molasses and beat again. Gently fold in blueberries. Pour into a buttered and cinnamon sugared loaf pan. Sprinkle with additional cinnamon and sugar. Bake for 1 hour, checking periodically in the last ten minutes.