Blueberry Gingerbread

  • Recipe By
  • Published Dec 24th
  • Ready In50m
  • Servings12
  • Calories266

Great tasting and a definite twist for gingerbread! Not overpowering. When storing, do not cover tightly, the top will become very moist instead of nice and crunchy. Serve plain or with a generous dollop of whipped cream.

Blueberry Gingerbread Ingredients

The following are the ingredients needed to make delicious Blueberry Gingerbread for 12 servings:

  • 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

Blueberry Gingerbread Cooking Instructions

  • Prep10m
  • Cook40m
  • Ready In50m

To cook Blueberry Gingerbread, you need about 10 minutes of preparation time. The time needed to cook this Blueberry Gingerbread is about 40 minutes , and you can serve your Blueberry Gingerbread within 50 minutes . The following are the steps to cook Blueberry Gingerbread easily:

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
  2. 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. 3 Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Nutrition Facts

Per Serving: 266 calories; 10 grams of fat; 41.4 grams of carbohydrates; 3.5 grams of protein; 16 milligrams of cholesterol; 231 milligrams of sodium.

  1. Feb 10th 2013

    It's passable; the bread was on the dry side and too sweet for me; I added toasted nuts and replaced the white sugar with 3/4 cup of light brown sugar. And the sugar on top was not necessar ...

  2. May 11th 2012

    You gotta put ice cream on top. I didn't add molasses to the recipe and it turned out fine. Very yum. Today I am substituting the molasses for maple syrup and making these into muffins.

  3. Aug 2nd 2010

    Very tasty, light, fluffy cake. I didn't have buttermilk on hand, so I soured milk (~ 1 tsp lemon juice/1 C. milk) & it turned out perfect. Next time, since I love spicy gingerbread, I'l ...

  4. May 12th 2010

    Really yummy...made it to share and everyone enjoyed it. I've made it once exactly as is (using frozen blueberries), and once with these substitutions: whole wheat flour instead of all-purp ...

  5. Dec 4th 2009

    Wow! Loved this recipe. Followed the recipe exactly. Got rave reviews from family. Not to sweet or bitter - just absolutely perfect! I cooked mine in the tiny little aluminum bread pans, wra ...

  6. Jan 20th 2008

    I used another reviewer's suggestion of 1/2 brown, 1/2 white sugar. I also used soy milk and added 1/2 cup of walnuts. This was so delicious! I brought it in to work and my coworkers begged ...

  7. Oct 30th 2007

    This recipe is a surprisingly good combination (and i've been told close to an old fashioned gingerbread). I have made it a few times now and it holds great for lunch box snacks. The only ...

  8. Jan 11th 2006

    Yummy! This turned our very good! I used frozen blueberries, I used butter instead of Oil. I think it's best eaten within a couple of days. When stored it stays very moist but if you wan ...

  9. Jul 14th 2003

    I had last year's blueberries in the freezer and I needed to use them up and this was an excellent method for doing that -- the gingerbread drew rave reviews at the office, and when I took i ...