Blueberry Gingerbread

Blueberry Gingerbread

  • Prep Time: 5 mins
  • Total Time: 45 mins
  • Servings: 12

    • About This Recipe

    “I love this unusual gingerbread recipe and have always gotten great reviews. I got the recipes years ago from a cookbook that Benson & Hedges put out. (I haven’t smoked since 1986 so you can tell that I have had this for a long time.)”

    Ingredients

  • 1/2 cupoil
  • 1cupsugar
  • 1/2 teaspoonsalt
  • 3tablespoonsmolasses
  • 1egg
  • 2cupsflour
  • 1/2 teaspoonginger
  • 1teaspooncinnamon
  • 1/2 teaspoonnutmeg
  • 1teaspoonbaking soda
  • 1cup fresh blueberries or 1cupfrozen blueberries
  • 1cupbuttermilk
  • 2tablespoonssugar

    • Directions

  • Preheat oven to 350 degrees.
  • With mixer, beat together oil, 1 C sugar, salt and molasses.
  • Beat in egg.
  • Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
  • Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
  • Stir in blueberries.
  • Pour into a greased and floured 12 x 7 baking dish.
  • Sprinkle top with remaining 2 Tbsp sugar.
  • Bake for 35- 40 minutes.
  • Cut into squares and serve warm with butter.
  • May be served with whipped cream for dessert.

    • Reviews

  • “This is absolutely the best gingerbread I’ve ever eaten…and, it’s easy to make.It’s very moist and has a wonderful flavor.No whipped cream is needed!!!!”

  • “Delicious gingerbread. I was hesitant about the blueberries at first, but I will make this again, for sure. I used a 9×13 pan, as that’s what I had. Also, I used “sour milk” (1 Tb vinegar + milk to 1 cup), as I didn’t have buttermilk on hand. It turned out great.”

  • “Wonderful taste and on the lighter side. The bread was so moist yet did not stick to pan. Really delicate compared to my usual recipe. “

  • “Great!Great!Great!Have had wonderful comments.Will freeze and use for Christmas gifts!Many thanx!Jeneen”

  • “VERY good!! Even my DD who is not a big blueberry fan loved this. And so easy and quick to make.A definate keeper to make again and again.”

  • “Good gingerbread, very moist and light. Instead of the sugar topping, I used a thin lemon glaze that I applied while the cake was warm. My only problem with it was that the blueberries tasted more like raisins to me (not a big raisin fan), but that could have possibly been due to the tanginess of the lemon glaze. I’ll have to try this without the glaze and see. Everyone else who tried it really enjoyed it, though, so it’s a good recipe overall.”

  • “Awesome gingerbread!Everyone I shared with loved it and commented on how moist it was.I don’t make gingerbread often, but this recipe makes me wonder if maybe I should.This is going into the keeper cookbook for sure!”

  • “Update 8/11/08: A friend asked me to make it for her — a camping cook-out competition.It won first place! (out of 32 entries in dessert competition). She cut it up to look like a star and placed sliced strawberries around it.Received a very nice trophy too!Absolutely wonderful! Not overpowering gingerbread flavor — the blueberries make the difference. I used a 11 x 8 baking dish. Served as is (no additional butter or whipped cream). I would suggest that you don’t cover it tightly…the sugar tends to be absorbed and you lose the crunchy top created by the sugar. This is a keeper!”

  • “You really couldn’t taste the blue berries, but i loved the gingerbread. i live in a family of four and it was gone in 2 days.”

  • “These were very very tasty on day 2.Day one they were pretty good but the flavors hadn’t set yet and after that they got kind of soggy as someone else suggested. The flavor was good overall though and I might try this again, but I would probably half it so that we can eat it more quickly.”

  • “Quite good. I used 1/2 Splenda and 1/2 sugar and doubled the blueberries. Nice breakfast – especially with a dollop of whipped cream on top!”

  • “Very easy to prepare and the outcome is delicious.I did add extra ginger as I love spicy foods.If I had candied ginger I would have added that too.Next time I will double the blueberries.Thanks for posting this recipe!”

  • “This is absolutely wonderful!I made it to take for a party at work and everyone raved about it.It is very nice with coffee or tea.It was very easy to make (always a good thing).It turned out more like a coffee cake.The flavors are a terrific combination.”

  • “This was well rerceived,rose up well,and was very tasty..will put in keeper file and do again,thanks …Don Steele”

  • “This is a delicious way to use blueberries.Moist and tasty.We grow our own and this is my daughter’s favorite recipe to make.I always get great comments when I bring this to a gathering.”

  • “This came out pretty good. I made it in my ABM on batter bread cycle and it came out nicely.I also didn’t use any oil and substituted it with applesauce, which is usually fine for us since we eat the whole loaf right away. Thanks!”

  • “This was very easy to make and it tastes sooooo good! The perfect use for some of the 3#s of blueberries I bought, as I love gingerbread and I love blueberries! I was a little heavy-handed with the ginger and didn’t measure the nutmeg, just grated what felt like enough. Also, my dish was 11×7. Thanks so much for posting this – I will definitely be making it again! — Aug 2, 2005 Update: I made this again this morning for church fellowship time (coffee/snacks) and it was scarfed up! I used frozen blueberries this time and it was just as good as with the fresh. Thanks for a keeper recipe!”

  • “Very good. Not too gingerbready, nice with the blueberries.Easy to make.”

  • “I love gingerbread and the addition of blueberries made this extra special!”

  • “As above a great recipe,thanks.”

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