Ingredients:
- ¼ cup water
- 1 ½ tsp. cornstarch
- 1/3 cup Crosby’s Fancy Molasses
- 3 cups blueberries
- 1 cup chopped peaches (about 2 peaches, skinned and chopped)
- Juice and zest of half a lemon
- 1 cup flour
- 1 ¾ tsp. baking powder
- ½ tsp. ginger
- ½ cup sugar
- ½ tsp. salt
- 1 egg
- ½ cup milk
- ½ cup butter, melted
- 1 tsp. vanilla
Directions:
- Butter an 8”x8” glass or ceramic dish and preheat oven to 400 F
For the fruit:
- In a small saucepan whisk the cornstarch into the water then stir in the blueberries, peaches, molasses and lemon juice. Bring to a gentle simmer and cook 3-5 minutes until slightly thickened.
- Remove fruit from heat, stir in the lemon zest then scoop out ½ cup of mixture and set aside. Pour remaining fruit into the prepared baking dish.
For the cake topping:
- In a large bowl whisk flour, baking powder, sugar, ginger and salt. In a small bowl whisk together egg, milk, butter and vanilla. Add wet to dry and mix just until incorporated.
- Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter.
- Bake 25-30 minutes until golden and bubbling.