Maine Wild Blueberry Gingerbread

Blueberry season is upon us here in Maine, a season, I for one, look forward to every summer.  Maine's wild blueberries grow naturally in fields and barrens throughout the Downeast coast and are indigenous to Maine .  Native Americans were the first to use the tiny blue berries, both fresh and dried, for their flavor, nutrition and healing qualities but it was not until the 1840′s that wild blueberries were first harvested commercially.  

I found this recipe in a flyer called Maine Blueberry Recipes, put out by the Maine Department of Agriculture.  If your looking for a moist and really delicious quick bread, this is the one to try.  Fresh or frozen blueberries may be used and it freezes very well. 

Ingredients

1/2 cup butter, room temperature

1/2 teaspoon salt

1 cup granulated sugar

1 large egg

2 cups all purpose flour

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

3 tablespoons molasses

1 cup buttermilk

1 cup blueberries, fresh or frozen

3 tablespoons granulated sugar

Preheat oven to 350°

butter and line the bottom with parchment paper a 5X9 inch loaf pan.

1.   In a mixing bowl, cream together the butter, sugar and salt until well combined.

2.   Add the egg and beat until light and fluffy.

3.   In a large bowl, sift together the flour, ginger and cinnamon, set aside.

4.   In a small bowl, add molasses and baking soda, stir to combine and set aside.

5.   Add flour mixture alternately with buttermilk, starting with the flour first then buttermilk and ending with flour.  Mix until completely combined.  Add molasses mixture and mix to combine.  Fold in by hand the blueberries and mix carefully but thoroughly to distribute the berries throughout the mix.

 6.   Pour into prepared loaf pan and smooth the top.  Sprinkle the 3 tablespoons sugar, evenly over the top of the batter.  Place in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.  Remove from oven and place on a wire cooling rack.  Allow to cool for an hour, then turn out onto rack to cool completely before cutting.  Enjoy!

 

Gingerbread Baby Cakes with Lemon Cream Cheese Frosting

I remember making Gingerbread cupcakes as a child in grade school,  proudly carrying  my box of freshly made cakes to a special school day function and being able to say, “I made these myself”.   Gingerbread always sparks a warm and cozy feeling in me.  A hot cup of tea with a slice of spicy Gingerbread by a warm fire… ok, I want some now!

These lovely moist and delicious Ginger Baby Cakes have an unusual ingredient, Cola, the caramel flavor compliments the molasses and brown sugar and when topped with a Lemon Cream Cheese Frosting, they are pure Heaven!  This recipe makes 1 dozen personal sized cakes.  Double the recipe and it makes one 8 inch 3 layer cake.

Ingredients

For the cake...

1/2 cup cola

3/4 teaspoon baking soda

1/2 cup molasses

1 cup all purpose flour

1 tablespoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup packed dark brown sugar

1 stick plus 4 Tbs. (12 Tbs.) unsalted butter, melted

2 medium eggs

candied ginger for garnish, optional

1.   Preheat oven to 350°  Butter a medium sized cupcake pan (12 cupcakes) and lightly flour.  Dump excess flour out of pan.  

2.   Bring cola to a boil in a heavy medium sized saucepan.  Remove from heat;  whisk in baking soda, then molasses.  Transfer to a large bowl and cool to room temperature.

 

3.   Whisk sugar, melted butter and eggs into molasses mixture, blend well.  Measure into a sifter, the flour and the next 6 ingredients.  Whisk dry ingredients slowly into molasses mixture.  Blend until smooth. 

4.   Scoop batter into cupcake pan, filling 3/4 full.

5.   Bake cupcakes for 18-20 minutes or until a toothpick inserted into center comes out clean.  Remove pan from oven and allow to cool for 10 minutes.  Carefully remove cupcakes from pan and cool completely on a wire rack.

For the frosting...

8 ounce package of full fat cream cheese, room temperature

4 tablespoons unsalted butter, room temperature

1 cup confectioners sugar, sifted

1 lemon, grated

1.  With an electric mixer, using the paddle attachment, mix butter on medium high speed about 2 minutes.  Beat until butter looks white.  Remove from bowl and set aside.

 2.   In the same bowl, beat the cream cheese, until smooth, add the butter and mix together until smooth and creamy.  Add lemon zest and confectioners sugar and mix until creamy, don't over mix.

3.  Frost cooled cupcakes as desired.  Dice optional candies ginger and sprinkle on top for garnish.

For more yummy recipes click the link below

Lavender and Lovage