Blueberry Gingerbread Recipe Recipe

Name: Blueberry Gingerbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. white flour; 1/2 c. wheat flour; 1 1/2 tsp. ginger; 1 1/2 tsp. cinnamon; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1/8 tsp. ground cloves; 3/4 c. buttermilk; 1/3 c. white sugar; 1/3 c. brown sugar; 1/2 c. molasses; 1/4 c. 1% milk; 1/4 cup canola oil; 2 eggs; 2 c. blueberries (frozen or fresh)

Servings: persons

1 1/2 c. white flour
1/2 c. wheat flour
1 1/2 tsp. ginger
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground cloves
3/4 c. buttermilk
1/3 c. white sugar
1/3 c. brown sugar
1/2 c. molasses
1/4 c. 1% milk
1/4 cup canola oil
2 eggs
2 c. blueberries (frozen or fresh)

1
Pan: Oil an 11 x 7-inch baking dish or 9-inch square baking pan.
2
Combine flour and next 7 ingredients (flour through cloves) in a large bowl.
3
Make a well in the center.
4
Combine buttermilk, sugar, molasses, milk, oil and eggs.
5
Stir well.
6
Add wet ingredients into the dry ingredients, stirring just until moist.
7
Fold in blueberries.
8
Spoon batter into the baking dish.
9
Bake at 350 for 45 minutes or until a wooden pick inserted in the center of cake comes out clean.
10
Cool in dish for 10 minutes on a wire rack.
11
Serve alone, or with a bit of whipped topping.

1202

kcal

Calories

Fat

152

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 16 ingredients. The key ingredients include: 1 1/2 c. white flour, 1/2 c. wheat flour, 1 1/2 tsp. ginger, 1 1/2 tsp. cinnamon, and more.

Yes, Blueberry Gingerbread Recipe 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 Recipe

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