This gingerbread is not too sweet & not too plain.
It really is the perfect afternoon tea dessert!
I highly recommend trying it~ I know it will be a remake in my house.
1/2 cup margarine, softened
1/2 cup brown sugar
2 eggs, beaten
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup sour cream
1/2 cup molasses
1 cup fresh or frozen blueberries
Preheat oven to 350F.
Grease & flour an 8 inch square pan.
Cream margarine, sugar & eggs well.
Sift together dry ingredients then add half of it to the egg mixture & blend.
Add sour cream, then blend.
Add remaining flour mixture & blend.
Add molasses & blend.
Fold in blueberries.
Pour into prepared pan.
Bake for 40 minutes or until a toothpick comes out clean.
Serve with whipped cream.
Best when warm, but still wonderful cold too!