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'll had more molasses & maybe 3/4 tsp ginger. But, that's personal taste. This is a great recipe my family loved. I'm enjoying it w/ coffee this AM too. Thanks JO!
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-purpose, lemon juice and milk instead of buttermilk. Enjoyed both ways.
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.
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, wrapped in christmas plastic bags with pretty ribbon and a little tag as gifts. Perfect!
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.
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.
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!
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.
Easy quick and very delicious!
8.1.11 ... https://www.allrecipes.com/recipe/60012/blueberry-gingerbread/ ... Not bad, just not that good either. I had to sub honey for molasses. 'Don't love nutmeg, so I always halve it. I added a 1/4t cinnamon; which wasn't bad, but made it less gingerbready - more spicy. It has a funny look to it - shiny. It's almost similar to a cakelike cookie - like some Archway cookies are - but still moist.
