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 7% DV; carbohydrates 41.4g 13% DV; fat 10g 15% DV; cholesterol 16.3mg 5% DV; sodium 231.5mg 9% DV. Full Nutrition
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Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2010
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 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! Read More
(25)

Most helpful critical review

Rating: 2 stars
09/29/2019
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. Read More
(4)
87 Ratings
  • 5 star values: 65
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/02/2010
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 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! Read More
(25)
Rating: 5 stars
05/12/2010
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, lemon juice and milk instead of buttermilk. Enjoyed both ways. Read More
(18)
Rating: 5 stars
07/15/2003
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. Read More
(11)
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Rating: 5 stars
12/04/2009
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 in christmas plastic bags with pretty ribbon and a little tag as gifts. Perfect! Read More
(10)
Rating: 5 stars
01/20/2008
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. Read More
(10)
Rating: 5 stars
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 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. Read More
(7)
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Rating: 5 stars
01/11/2006
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! Read More
(5)
Rating: 5 stars
11/23/2013
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. Read More
(4)
Rating: 5 stars
03/21/2005
Easy quick and very delicious! Read More
(4)
Rating: 2 stars
09/29/2019
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. Read More
(4)
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