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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Gingerbread with Blueberries

Source: dLife

Moist, dark, spiced cake with the added sweetness of blueberries.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	209.5

Total Carbs	38.6 g

Dietary Fiber	1.9 g

Sugars	18.9 g

Total Fat	5.4 g

Saturated Fat	0.5 g

Unsaturated Fat	1.5 g

Potassium	351.4 mg

Protein	3.3 g

Sodium	119.1 mg

Dietary Exchanges 5.4 Fat, 0.1 Fruits, 0.1 Meat, 0.1 Milk, 1.1 Other Carbs, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup white all purpose flour 1.0
1 cup whole wheat flour 2.0
2 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.25
0 1/4 tsp salt 2.0
2 tsp ground ginger 1.0
1 tsp ground cinnamon 0.125
0.125 tsp ground cloves 0.6667
0.6667 cup Soy Milk, plain, low fat 0.5
0 1/2 cup Honey, dark 0.5
0 1/2 cup molasses 0.25
0 1/4 cup canola oil 1.0
1 each Eggs, large, raw 0.5
0 1/2 tsp vanilla extract 0.5
0 1/2 cup fresh blueberries 1.0
1 each cooking spray

Directions

Preheat the oven to 350 degrees F.
Mix together both flours with the baking powder, baking soda, salt, ginger, cinnamon, and cloves in a bowl. Make a well in the center and set aside.
In a separate bowl, whisk together the soy milk, honey, molasses, and oil. Beat in the egg and vanilla. Pour this mixture into the well of the dry mixture; add the blueberries into the well, and mix to just combine.
Place the batter into a cooking spray coated 8-inch square baking pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Remove the pan and place on a cooling rack to slightly cool. Cut into 12 pieces and serve warm.