I apologize if this recipe seems more suited for fall, but I’ve been looking for ways to use the blueberries that are showing up in all our grocery stores. They’re great straight, but I was in the mood for ginger and thought I might try combining the two flavors again. The result was this bar cookie. They’re on the “healthy” side, I suppose, with white whole wheat flour and only 4 tablespoons of oil, but they’re still really tasty and not too sweet. I wouldn’t feel guilty eating one for breakfast.
Blueberry Gingerbread Bars
1 cup (4.5 oz) white whole wheat or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ginger
4 tablespoons vegetable oil
1/4 cup molasses
6 tablespoons packed light brown sugar
1 large egg
1 teaspoon lemon zest
1 cup fresh blueberries (or as many as you want)
Powdered sugar (optional)
Preheat oven to 350ºF. Line an 8 inch pan with non-stick foil.
Mix together the flour, baking soda, baking powder, salt, cinnamon and ginger. Set aside.
Whisk the oil, molasses and brown sugar together in a mixing bowl. Whisk in the egg and lemon zest. With a large spoon or spatula scraper, stir in the flour mixture. Batter will be pretty thick, so add the blueberries and do it gently, taking care that you don’t mash them up too much! Spread batter in pan and bake for about 22-25 minutes or until the kitchen smells gingery and the bars appear set and brown around the edges. Let cool completely in the pan. Lift from pan and cut into 16 squares. Dust with powdered sugar if you like.