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
Ingredients
- 1 cup plus 2 tablespoons sugar, divided
- 1/2 cup vegetable oil
- 3 tablespoons molasses
- 1/2 teaspoon salt
- 1 large 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
Reviews
I sprinkle turbinado sugar on top and bake the cake in a 9 inch square pan for 50 minutes. It makes a crunchier and prettier top. Increases the ginger to.1 teaspoon and added a dash of cloves since this cake only uses tablespoons of molasses.
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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