Blueberry Gingerbread Recipe

Name: Blueberry Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup cooking oil I use canola; 1/2 teaspoon salt; 4 tablespoons molasses; 1 egg; 2 cups all purpose flour; 1 teaspoon powdered ginger; 1 cinnamon teapoon; 1/2 teaspoon nutmeg; 1/2 teaspoon mace optional; 1/2 teaspoon baking soda use 1 teaspoon for a lighter gingerbread; 1 cup fresh blueberries; 1 cup buttermilk; sugar for sprinkling on top

Servings: persons

1 cup sugar
1/2 cup cooking oil I use canola
1/2 teaspoon salt
4 tablespoons molasses
1 egg
2 cups all purpose flour
1 teaspoon powdered ginger
1 cinnamon teapoon
1/2 teaspoon nutmeg
1/2 teaspoon mace optional
1/2 teaspoon baking soda use 1 teaspoon for a lighter gingerbread
1 cup fresh blueberries
1 cup buttermilk
sugar for sprinkling on top

1
Preheat an oven to 350 degrees, and grease a 12x7 baking dish, or a cupcake pan. Dust the blueberries with a tablespoon of flour, sifting off any excess. This important step will keep the blueberries suspended in the batter, and they will not all fall to the bottom. Set aside.
2
In a stand mixer or with a hand mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
3
In a seperate bowl, sift together the flour, spices and baking soda. Because I like a very moist and dense cake, I use very little baking soda, but you can use up to one teaspoon.
4
Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
5
Gently stir in the blueberries, and pour the batter into the prepared pans.
6
Sprinkle some sugar on top, and bake in the preheated oven for 35 to 40 minutes

1204

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup cooking oil I use canola, 1/2 teaspoon salt, 4 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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