Blueberry Gingerbread with Hard Sauce

Blueberry Gingerbread with Hard Sauce

1/2 cup butter, room temperature

3/4 cup packed brown sugar

2 eggs, room temperature

1 tablespoon fresh grated ginger

2 cups flour

1 tsp. salt

1 tsp. ground ginger

1/4 tsp. cinnamon

1/4 tsp. mace

1 cup buttermilk, room temperature

1 tsp. baking soda

1/4 cup molasses

2 cup fresh blueberries

Hard Sauce

1/2 cup butter, room temperature

2 cup  powdered sugar

pinch of salt

2 tablespoons Dry Sherry

1/2 tsp. freshly grated nutmeg

 

Preheat the oven to 350 degrees. Grease a 9×9 square pan and set aside.

In a mixer bowl, beat butter until creamed and add the brown sugar a little at a time. Continue to beat until well combined. Add the eggs one at a time; blending well between additions. Beat the fresh ginger in mixture. In a separate bowl combine the flour, salt, ground ginger, cinnamon, and mace; whisk until combined. In a 2 cup measure add the buttermilk and baking soda. Beginning and ending with the flour add buttermilk and flour mixture to the butter mixture. Do not over beat. Quickly stir in molasses and fold in 1 cup blueberries. Pour into the prepared pan and bake for 50 minutes or until the cake springs back when lightly touched in the center.Be careful not to over bake.

Meanwhile, make the hard sauce. Combine all the ingredients for the hard sauce until blended together well. Spoon hard sauce over a square of warm Blueberry Gingerbread and sprinkle remaining blueberries over it.