This is a print preview of "Blueberry Gingerbread" recipe.

Blueberry Gingerbread Recipe
by Rose Elliott

Blueberry Gingerbread

This is a new recipe for me. The first time I made it the cake got rave reviews! It's moist, tasty and satisfying. It's a great gingerbread for people who don't love gingerbread; the ginger flavor is mild unless you add the optional crystallized ginger.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: United States American
Cook time: Servings: 14

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)

Directions

  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. Make a well in the center.
  3. Combine buttermilk, sugar, molasses, milk, oil and eggs. Stir well.
  4. Add wet ingredients into the dry ingredients, stirring just until moist. Fold in blueberries.
  5. Spoon batter into the baking dish.
  6. Bake at 350 for 45 minutes or until a wooden pick inserted in the center of cake comes out clean. Cool in dish for 10 minutes on a wire rack.
  7. Serve alone, or with a bit of whipped topping.