Blueberry Gingerbread Recipe

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

Servings: persons

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

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.

1173

kcal

Calories

Fat

110

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 13 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1 cup white sugar, 3 tablespoons molasses, 1 egg, 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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