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Reviewed: Jan. 20, 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 me for more! It's yummy warmed up with a big scoop of ice cream on top too.

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BATCAVES

	Cooking Level: Expert Home Town: Vinton, Louisiana, USA Living In: Indianapolis, Indiana, USA
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Reviewed: Oct. 30, 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 change is we like a darker gingerbread, so we halve the sugar with brown and make sure the molasses is dark. If I am trying to sneak in some extra fiber, i halve the all purpose with whole wheat. These changes are just personal taste, great as exactly followed too. Definate keeper.

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bentomum


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Reviewed: Sep. 17, 2007

This was really good, despite my trepidation about combining blueberries and gingerbread. It was really tasty. It didn't look that great because it was SUPER moist (maybe add more flour) and sort of fell apart, but people raved about it. Next time I was thinking I might use cherries instead of blueberries-- for some reason that makes more sense to me. Try the Boscobel Ginger Cake-- that's an amazing ginger dessert recipe.

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awpowell

	Cooking Level: Expert Home Town: Bloomington, Indiana, USA Living In: San Francisco, California, USA
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Reviewed: Mar. 6, 2007

Blueberry gingerbread is wonderful. You wouldn't think blueberries and gingerbread would be a good combo, but they work remarkably well! So, so, so good! A square of this makes a great breakfast.

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Jessica53214

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: West Milwaukee, Wisconsin, USA
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Reviewed: Jan. 11, 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 want the thing sugarry top to say dry and crispy the bread will dry out after a couple of days. but whatever, its still good with a moist top!

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SANDY GIRL

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Apr. 16, 2005

I love this recipe, it is easy & delicious. I always get compliments every time I make it. I have substituted saskatoons for blueberries, which work very well too.

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HerbsMrs

	Cooking Level: Intermediate Home Town: Calgary, Alberta, Canada Living In: High Level, Alberta, Canada
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Reviewed: Mar. 21, 2005

Easy, quick and very delicious!

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NH Chic


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Reviewed: Feb. 2, 2004

Kind of blah - there is really no flavor to this at all.

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JAY9R97


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Reviewed: Dec. 11, 2003

I wasn't too sure about the idea of blueberries with gingerbread. I decided to try this recipe based on the first two reviews. This is the BEST bread I have ever made. I plan to make this for Christmas gifts this year. This is a keeper!

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VIOLETBEE


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Reviewed: Nov. 5, 2003

We loved this, not too spicy, moist and tasty. I used Jersey Blueberries in season. They were so big that I used more then the recipe called for. I also left off the additional sugar. It really wasn't needed. Thanks for sharing this with us. It was great!!!!!!!!

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COOKIE


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Reviewed: Jul. 15, 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 it to a friend's house for dinner, and my kids loved it too. It's a good idea to cover lightly to keep the top crunchy. Wonderful served with whipped cream.

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5 users found this review helpful

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MMB16


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