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Blueberry Gingerbread Cake Recipe

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

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Blueberry Gingerbread Cake Recipe

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

Yield: 12 Servings

15 35 50

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 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. 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.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 piece equals 267 calories, 10 g fat (1 g saturated fat), 19 mg cholesterol, 205 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Blueberry Gingerbread Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p104