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Blueberry Gingerbread with Cinnamon Ice Cream

1 c fresh or frozen (not thawed!) blueberries
2 T sugar
2 T blueberry vinegar, or white wine vinegar
1/2 c sour cream
1 1/2 c flour
1/2 brown sugar
1 t baking soda
1 t gournd ginger
1/4 t salt
1/4 t cinnamon
1/4 t mace, ground
2 eggs, lightly beaten
2 T molasses
1/2 c unsalted butter, melted & cooled
powdered sugar & fresh blueberries for garnish

Preheat oven to 350 deg. In a small bowl, gently toss 1 c blueberries
with granulated sugar & vinegar. Let stand at room temperature for
1 hr. Drain well, reserving berries & juices. Set berries aside.
Stir juices into sour cream in a large bowl. In another bowl,
combine flour, brown sugar, soda, ginger, salt, cinnamon and mace.
Mix well and set aside.

Stir eggs, molasses, and melted butter into sour cream mixture.
Add 1/2 c flour mixture and beat well. Add remaining flour mixture
and beat until smooth and fluffy. Spread 2/3 batter into a greased
8 1/4 x 1 3/4" round baking dish, or better yet, into a 6 cup
heart-shaped mold. Arrange berries over batter. Spoon remaining
batter mounds over berries, not completely covering fruit.

Bake in a 350 deg oven for 35-40 minutes until top is dry and
springy, and pick inserted in the center comes out clean. Cool on
a rack. Dust with powdered sugar and serve with cinnamon iced cream!


Cinnamon Ice Cream:

1 quart vanilla ice cream
2 t ground cinnamon

Soften ice cream slightly at room temperature about 10-15 minutes.
With an electric mixer, beat till just creamy. Stir in cinnamon
till blended. Refreeze at least 4 hrs before servings.

Serves 8

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