Blueberry Gingerbread Cake Recipe

5 1 2
Publisher Photo

Blueberry Gingerbread Cake Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL 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 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 11x7-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.
Originally published as Blueberry Gingerbread Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p104

Nutritional Facts

1 cups: 267 calories, 10g fat (1g saturated fat), 19mg cholesterol, 205mg sodium, 42g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. Pour into a greased 11x7-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.
Originally published as Blueberry Gingerbread Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p104

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fluffydog User ID: 4501694 85027
Reviewed Jul. 8, 2013

"This was a huge hit with my husband and teenage sons. The gingerbread has a perfect texture, and the blueberries are a tasty surprise! Sprinkling sugar on top reminds me of old fashioned gingerbread cookies. Delicious!"

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