Blueberry Gingerbread

46 Reviews

Prep: 10 min
Cook: 40 min
Ready In: 50 min

“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.” - by JO IN ARLINGTON

Adjust Servings

Adjust

Metric US

Original recipe yields 1 - 11x7 inch dish

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
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.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Nutrition

Amount Per Serving (12 total)

Calories
266 cal
13%

Fat
10 g
15%

Carbs
41.4 g
13%

Based on a 2,000 calorie diet

Share It

Reviews (46)

Rate This Recipe

Joyce

Aug. 2, 2010

"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 more mo..." See morelasses & maybe 3/4 tsp ginger. But, that's personal taste. This is a great recipe my family loved. I'm enjoying it w/ coffee this AM too. Thanks JO!"

AmyLLo

May. 12, 2010

"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, lemon..." See more juice and milk instead of buttermilk. Enjoyed both ways."

MMB16

Jul. 15, 2003

"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 a fri..." See moreend's house for dinner, and my kids loved it too. It's a good idea to cover lightly to keep the top crunchy. Wonderful served with whipped cream."

More Reviews