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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
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    12 servings

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

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 in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 cups: 267 calories, 10g fat (1g saturated fat), 19mg cholesterol, 205mg sodium, 42g carbohydrate (24g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Carolyn
    Jan 27, 2021

    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.

  • fluffydog
    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!

  • misscamaro88
    Jul 11, 2009

    No comment left