-
-
My review
Blueberry Gingerbread
0
JO IN ARLINGTON
"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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 266Original recipe yields 12 servings (1 - 11x7 inch dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6985 Ratings
-
-
-
-
-
Most helpful positive review
8/2/2010
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 m...
Most helpful critical review
2/10/2013
It's passable; the bread was on the dry side and too sweet for me; I added toasted nuts and replaced the white sugar with 3/4 cup of light brown sugar. And the sugar on top was not necessary! T...
Most helpful
Most positive
Least positive
Newest
8/2/2010
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 m...
5/12/2010
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,...
7/14/2003
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...
12/4/2009
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...
1/20/2008
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 f...
10/30/2007
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 chan...
1/11/2006
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 th...
2/10/2013
It's passable; the bread was on the dry side and too sweet for me; I added toasted nuts and replaced the white sugar with 3/4 cup of light brown sugar. And the sugar on top was not necessary! T...