Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 267
  • Fat:
  • 10 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 19 mg
  • Sodium:
  • 205 mg
  • Carbohydrate:
  • 42 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Blueberry Gingerbread Cake

Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!

The addition of blueberries in this gingerbread cake may be unusual, but the flavor is wonderfull. The mild ginger flavor appeals to all palates. #151;Vera Springer, Woodstock, Illinois

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 15 min. Bake: 35 min. + cooling

Ingredients:

  • 1 cup plus 2 tablespoons sugar, divided
  • 1/2 cup vegetable oil
  • 3 tablespoons molasses
  • 1/2 teaspoon salt
  • 1 egg
  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1 cup fresh or frozen blueberries

Directions:

In a large mixing bowl, combine 1 cup sugar, oil, molasses and salt. Beat in egg. Combine 2 cups flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to the sugar mixture alternately with buttermilk. Place the remaining flour in a resealable plastic bag; add blueberries and shake lightly to coat. Fold into batter.
    Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.


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