Blueberry Gingerbread Recipe

Name: Blueberry Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. solid vegetable shortening; 1 c. sugar; 1 egg; 2 c. flour; 1/2 tsp. ginger; 1 tsp. cinnamon; 1/2 tsp. salt; 1 tsp. baking soda; 1 c. buttermilk; 3 Tbsp. molasses; 1 1/2 c. blueberries, washed and dried; 3 Tbsp. sugar

Servings: persons

1/2 c. solid vegetable shortening
1 c. sugar
1 egg
2 c. flour
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
3 Tbsp. molasses
1 1/2 c. blueberries, washed and dried
3 Tbsp. sugar

1
Preheat oven to 350u00b0.
2
Grease and flour a 9 x 9-inch pan. Cream shortening and sugar.
3
Beat in egg.
4
Sift together flour, ginger, cinnamon and salt.
5
Dissolve baking soda in buttermilk. Alternately add flour mixture and buttermilk to creamed mixture. Beat in molasses.
6
Fold in blueberries.
7
Pour batter into prepared pan.
8
Sprinkle with sugar.
9
Bake one hour or until sharp knife inserted comes out clean.
10
Serve slightly warm or room temperature.

1233

kcal

Calories

Fat

177

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 12 ingredients. The key ingredients include: 1/2 c. solid vegetable shortening, 1 c. sugar, 1 egg, 2 c. flour, 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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