Blueberry Gingerbread

February 20, 2011
Blueberry Gingerbread is moist, flavorful, and bursting with fresh blueberries.  It's full of all the spice you expect from a wonderful gingerbread ... plus packed with little surprises of blueberry sweetness in each bite.

Blueberry Gingerbread

What?  Blueberry gingerbread?  Yes, blueberry gingerbread - and oh my it's tasty!  This is one of those recipes I found out in the blogosphere and thought, hmmmm, that could be really wonderful or a complete flop.  So I put it on my "50 Recipes for 2011" list so it would be in queue to be tried.  It turned out to be really wonderful!

Bursting with fresh blueberries, Blueberry Gingerbread is moist and flavorful ~ full of all the spice you expect from a wonderful gingerbread ... plus little surprises of blueberry sweetness in each bite.

Making Blueberry Gingerbread

Mix up some standard gingerbread batter ... And then fold in big, beautiful fresh blueberries.

Making Blueberry Gingerbread

Dusting the blueberries with flour before folding them into the batter helps keep them from all just sinking to the bottom of the cake, resulting in Blueberry Gingerbread studded with berries throughout ... instead of just a layer of gingerbread cake with a bunch of blueberries at the bottom.

Believe me, the combination of gingerbread and blueberries is soooo yummy, you'll certainly want to make sure you get some of those blueberries in every bite!

Pour the batter into a baking pan,  bake it all up ...

Blueberry Gingerbread

... and top a big slice of Blueberry Gingerbread with some whipped cream, and enjoy it's blueberry-studded deliciousness!

I think I may just go enjoy a slice right now - there's still a {little} bit left.  {But I doubt it will last long!}

Blueberry Gingerbread

Blueberry Gingerbread
Source:  Timeless Gourmet
(Printable recipe)
  • 1 c. granulated sugar
  • 1/2 c. canola oil
  • 1/2 tsp. salt
  • 4 T. molasses
  • 1 egg
  • 2 c. all-purpose flour
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tsp. baking soda
  • 1 c. buttermilk
  • 1 c. fresh blueberries, dusted with 1 T. all-purpose flour
  1. Spray a 9x13” baking pan with cooking spray. Preheat oven to 350 degrees.
  2. With a mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
  3. In a separate bowl, sift together the flour, spices and baking soda. Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
  4. Gently stir in the blueberries, and pour the batter into prepared pan. Bake for 35 to 40 minutes until toothpick inserted in center comes out clean.
(NOTE:  I did try this again with the frozen blueberries I had in the freezer.  It worked.  I just made sure to thaw them thoroughly, pat them dry, and still dusted them with flour.  Not sure I would attempt it with frozen blueberries from the grocer's freezer section, as those tend to get really juicy when you thaw them.  If anyone does try that, let me know how it turns out.)


Please enjoy these other delicious berry desserts from The Kitchen is My Playground ...


  1. This looks fantastic!
    I'm not a sifter either. Never thought it was a big deal!

  2. Do you make up some recipes too or change many to your taste sometimes? Love this idea...keem 'em coming :)

  3. Nina - For the most part, I tinker with existing recipes to change them to my taste. I very rarely just leave a recipe alone. By the time I'm done with some of them, they may as well be my own! I do sometimes entirely make up my own.

  4. Now this one looks like my style Tracey

  5. That looks delicious and healthy too.

  6. You'll have to pass this one on to Joan!

  7. I've never had this combination before but would love to try it! How interesting?!? Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

  8. This looks ever so incredible!! I can smell that from here. Thanks for linking up on the "Flash-back-Friday" link!

  9. This is mouth watering! Great recipe Tracy!


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