Blueberry Gingerbread Recipe

Name: Blueberry Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup oil; 1 cup sugar; 1/2 teaspoon salt; 3 tablespoons molasses; 1 egg; 2 cups flour; 1/2 teaspoon ginger; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon baking soda; 1 cup fresh blueberries or 1 cup frozen blueberries; 1 cup buttermilk; 2 tablespoons sugar

Servings: persons

1/2 cup oil
1 cup sugar
1/2 teaspoon salt
3 tablespoons molasses
1 egg
2 cups flour
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup fresh blueberries or 1 cup frozen blueberries
1 cup buttermilk
2 tablespoons sugar

1
Preheat oven to 350 degrees.
2
With mixer, beat together oil, 1 C sugar, salt and molasses.
3
Beat in egg.
4
Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
5
Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
6
Stir in blueberries.
7
Pour into a greased and floured 12 x 7 baking dish.
8
Sprinkle top with remaining 2 Tbsp sugar.
9
Bake for 35- 40 minutes.
10
Cut into squares and serve warm with butter.
11
May be served with whipped cream for dessert.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup oil, 1 cup sugar, 1/2 teaspoon salt, 3 tablespoons molasses, and more.

Yes, Blueberry Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Gingerbread

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