| Ingredients: |
2 1/2 cups (625 mL) Five Roses All Purpose Flour
1 tsp (5 mL) each baking powder and baking soda
2 tsp (10 mL) ground ginger
1 cup (250 mL) butter, softened
1 1/4 cups (300 mL) brown sugar
3 medium eggs well shaken |
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) lemon juice
1/4 cup (50 mL) milk
1 1/2 cups (375 mL) thawed, drained, wild blueberries
1/4 cup (50 mL) icing sugar (optional) |
| Cooking
Instructions: |
 Preheat oven to 325ºF (160ºC). Butter a 7 x 11-in. (2 L) baking dish or 9-in. (23 cm) square baking pan. Combine flour with baking powder, baking soda and ginger. Beat butter until fluffy. Beat in sugar and add eggs. Stir in vanilla. Add flour mixture to butter mixture in three additions, alternating with lemon juice and milk. Scrape down sides of bowl and stir just until ingredients are well combined. Fold in blueberries. Spread batter into pan. Bake for 60 minutes or until tester inserted in centre comes out clean. Cool on a rack. Dust with icing sugar if desired. |
| Additional
Comments: |
| For more recipes visit: http://www.fiveroses.ca |
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