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Blueberry Gingerbread

Blueberry Gingerbread

from Cooking Down East, by Marjorie Standish


1/2 cup shortening

1/2 teaspoon salt

1 cup sugar

1 egg

2 cups flour

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon soda

3 tablespoons molasses

1 cup sour milk or buttermilk

1 cup blueberries

1/2 cup raisins

3 tablespoons sugar


Cream shortening. Add salt. Add sugar gradually. Add beaten egg and beat mixture until light and creamy.


Sift and measure flour. Sift with ginger and cinnamon.


Measure soda into buttermilk or sour milk. (If you do not have either and want to "sour" milk, then use 1 cup sweet milk and 2 tablespoons vinegar to do this.) Stir soda to dissolve in sour milk.


Add sifted dry ingredients in sour milk alternately to creamed mixture. Add 3 tablespoons molasses.


Add blueberries and raisins.


Use a greased and floured 9 x 9" pan. Turn batter into pan. Sprinkle 3 tablespoons sugar over top of batter. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean.

Picking InfoJuly 21st, 2020

  The 2020 Blueberry Season is over  We hope to see everyone again in June 2021       Phil Johnson passed away on April 7, 2020. Read ObituaryHe truly enjoyed visiting with ev

Walnut Springs Farm Update April 29th, 2020

Dear Friends, It will be blueberry season soon!  We anticipate opening in mid-June.  We will be making adjustments to adhere to any required restrictions to insure your safety.  We hope

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

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