Blueberry Gingerbread

Blueberry Gingerbread

53
JO IN ARLINGTON 0

"Great tasting and a definite twist for gingerbread! Not overpowering. When storing, do not cover tightly, the top will become very moist instead of nice and crunchy. Serve plain or with a generous dollop of whipped cream."

Ingredients

50 m servings 266 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
  2. In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
  3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Reviews

53
  1. 68 Ratings

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Most helpful

Very tasty, light, fluffy cake. I didn't have buttermilk on hand, so I soured milk (~ 1 tsp lemon juice/1 C. milk) & it turned out perfect. Next time, since I love spicy gingerbread, I'll had m...

Most helpful critical

It's passable; the bread was on the dry side and too sweet for me; I added toasted nuts and replaced the white sugar with 3/4 cup of light brown sugar. And the sugar on top was not necessary! T...

Very tasty, light, fluffy cake. I didn't have buttermilk on hand, so I soured milk (~ 1 tsp lemon juice/1 C. milk) & it turned out perfect. Next time, since I love spicy gingerbread, I'll had m...

Really yummy...made it to share and everyone enjoyed it. I've made it once exactly as is (using frozen blueberries), and once with these substitutions: whole wheat flour instead of all-purpose,...

I had last year's blueberries in the freezer and I needed to use them up and this was an excellent method for doing that -- the gingerbread drew rave reviews at the office, and when I took it to...

Wow! Loved this recipe. Followed the recipe exactly. Got rave reviews from family. Not to sweet or bitter - just absolutely perfect! I cooked mine in the tiny little aluminum bread pans, wrapped...

I used another reviewer's suggestion of 1/2 brown, 1/2 white sugar. I also used soy milk and added 1/2 cup of walnuts. This was so delicious! I brought it in to work and my coworkers begged me f...

This recipe is a surprisingly good combination (and i've been told close to an old fashioned gingerbread). I have made it a few times now and it holds great for lunch box snacks. The only chan...

Yummy! This turned our very good! I used frozen blueberries, I used butter instead of Oil. I think it's best eaten within a couple of days. When stored it stays very moist but if you want th...

It's passable; the bread was on the dry side and too sweet for me; I added toasted nuts and replaced the white sugar with 3/4 cup of light brown sugar. And the sugar on top was not necessary! T...

You gotta put ice cream on top. I didn't add molasses to the recipe and it turned out fine. Very yum. Today I am substituting the molasses for maple syrup and making these into muffins.