Blueberry Gingerbread Bars
Blueberry Gingerbread Bars are great with a cup of coffee or hot tea.
Servings 12 bars
Cost 5
Ingredients
- 1 cup minus 2 tablespoons all-purpose flour (115 grams)
- 2 tablespoons oat flour or whole wheat flour (15 grams)
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ¾ teaspoon ginger
- 1 large egg
- 4 tablespoons vegetable oil, neutral flavor or use 2 tablespoons of oil and 2 tablespoons melted butter (46 grams)
- ½ cup dark brown sugar (110 grams)
- ¼ cup molasses (80 grams)
- 1 teaspoon lemon zest or orange zest
- 1 cup fresh blueberries or thawed frozen blueberries
- 1 tablespoon powdered sugar optional
Instructions
- Preheat oven to 350ºF. Grease an 8-inch pan. For easy removal, line with foil and grease foil or line with parchment.
- If using frozen berries, thaw and pat dry.
- Mix together the flour, oat or wheat flour, baking soda, baking powder, salt, cinnamon and ginger. Set aside.
- Whisk the oil and egg until thick, then whisk in the brown sugar, whisking out any lumps. Whisk in the molasses and the lemon zest.
- With a large spoon or scraper, stir in the flour mixture. Add the blueberries, doing your best not to mash them if they are fresh and not frozen. Alternatively, you can add them after you've spread the batter in the pan. Just press them into the batter before baking.
- Spread batter in pan and bake for about 22 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.