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Blueberry Gingerbread Cake

Blueberry Gingerbread Cake
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
12 ServingsPrep: 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 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.
© Taste of Home 2013

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Blueberry Gingerbread Cake (continued)

Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013