Blackberry Gingerbread

2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/3 cup butter, softened
1/2 cup packed brown sugar
1 egg
1/2 cup milk-flavored molasses
3/4 cup warm water
1-1/2 cups frozen blackberries or boysenberries
1 tablespoon all-purpose flour
1 recipe Pudding Sauce (see recipe below)
Frozen blackberries or boysenberries, thawed

1. Preheat oven to 325 degree F. Grease and flour a 2-quart square baking dish. Set aside. In a medium bowl combine the 2 cups flour, ginger, baking powder, cinnamon, and baking soda; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until combined. Add egg and molasses; beat 1 minute. Add the dry mixture and water alternately to beaten mixture, beating on low speed after each addition until combined. Toss frozen berries with the 1 tablespoon flour and fold into molasses mixture. Pour batter into prepared baking dish.
2. Bake 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan. Cool 20 minutes more. Serve with Pudding Sauce and additional berries. Makes 9 servings.
Pudding Sauce: In a small saucepan combine 1/3 cup granulated sugar, 1/4 cup butter, and 1/4 cup half-and-half or light cream. Bring to boiling, stirring constantly. Reduce heat. Boil gently, uncovered, 2 minutes, stirring constantly. Serve warm. Makes 2/3 cup.

calories: 350 , total fat: 14g , saturated fat: 8g , cholesterol: 58mg , sodium: 214mg , carbohydrate: 55g , fiber: 2g , protein: 4g , vitamin C: 8% , calcium: 8% , iron: 18%