Rating: 4.5 stars 4.6
88 Ratings
  • 5 star values: 65
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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 Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
12
Yield:
1 - 11x7 inch dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.

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  • 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.

  • Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Nutrition Facts

266 calories; protein 3.5g; carbohydrates 41.4g; fat 10g; cholesterol 16.3mg; sodium 231.5mg. Full Nutrition
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