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Blueberry Gingerbread

SUBMITTED BY: JO IN ARLINGTON PHOTO BY: Ashley B.

"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."
RECIPE RATING:
The reviewer gave this recipe 16 stars. This recipe average a 4.6 star rating.
Read Reviews (11)
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min
Original recipe yield 1 - 11x7 inch dish

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2003 by MMB16
I had last year's blueberries in the freezer and I needed to use them up and this was an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by BATCAVES
I used another reviewer's suggestion of 1/2 brown, 1/2 white sugar. I also used soy milk and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2006 by SANDY GIRL
Yummy! This turned our very good! I used frozen blueberries, I used butter instead of Oil. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2005 by HerbsMrs
I love this recipe, it is easy & delicious. I always get compliments every time I make it. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by COOKIE
We loved this, not too spicy, moist and tasty. I used Jersey Blueberries in season. They... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by bentomum
This recipe is a surprisingly good combination (and i've been told close to an old fashioned... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2007 by awpowell
This was really good, despite my trepidation about combining blueberries and gingerbread. It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2007 by Jessica53214
Blueberry gingerbread is wonderful. You wouldn't think blueberries and gingerbread would be a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2005 by NH Chic
Easy, quick and very delicious! MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by JAY9R97
Kind of blah - there is really no flavor to this at all. MORE

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Nutritional Information
Blueberry Gingerbread