Blueberry Gingerbread in Jars

Sometimes I'm a little slow in the kitchen.

Like how it took me 22 years to finally replace that wooden mallet I'd gotten for a wedding gift, with an actual metal meat pounder. Or how I finally splurged on a Microplane after countless bouts with the less-than-successful vegetable peeler. And now, my first attempt at baking in a jar. How can it be?

I'm a jelly jar late bloomer.

And the funny thing is, that this newfound passion, became a newfound addiction.

You see, I've always been a good sharer. And I never quite understood people like my man, who grew up with many siblings, and would hide their candy bars and favorite snacks.

But as I took my first bite of gingerbread out of that jar, I got it. A Gollum-like feeling came over me, as I clutched the jar a bit tighter, and headed off to the bedroom to relish each and every bite... under the covers.

My precious...

Well, it's no wonder. Desserts in jars are super cute, they're just begging for bling like beautifully designed labels, and bows. And they remind of gingham, Grandma's house, and simpler times. All in a perfectly proportioned personal package. What's not to love? And want to keep all to oneself!

But in the spirit of sharing, this week I'm giving you one of my Mom's best recipes. Light and summery, this dessert offers a mild spice from ginger and cinnamon. And a gentle sweetness from the fresh blueberries and molasses.

This glorious gingerbread proved perfect for cookouts, picnics, or just a backyard BBQ.

Blueberry Gingerbread in Jars

Serves 4 large or 8 small jars

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon baking soda, dissolved in buttermilk
1 cup buttermilk
3 tablespoons light (mild) molasses
1 cup fresh blueberries, stems removed, washed and patted dry
3 tablespoons sugar for sprinkling

In a small mixing bowl mix together the flour, cinnamon, ginger and salt.  Set aside. In a large mixing bowl cream the butter, sugar and egg together. Add the dry ingredients alternately with the buttermilk (that has the baking soda dissolved in it), ending with the dry.

Stir in molasses and fold in blueberries. Spoon into jars that have been washed thoroughly and have been sprayed with non-stick spray. Sprinkle tops with sugar. Place on a cookie sheet in a 350 degree oven and bake for about 35 minutes or until the tops spring back from the touch, and a toothpick comes out clean.

This can also be baked in a 9" square pan.