Blueberry Gingerbread


1 cup sugar
1/2 cup cooking oil (I use canola)
1/2 teaspoon salt
4 tablespoons molasses
1 egg
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/2 teaspoon mace (optional)
1/2 teaspoon baking soda (use 1 teaspoon for a lighter gingerbread)
Sugar for sprinkling on top


Preheat an oven to 350 degrees, and grease a 12x7 baking dish, or a cupcake pan. Dust the blueberries with a tablespoon of flour, sifting off any excess. This important step will keep the blueberries suspended in the batter, and they will not all fall to the bottom. Set aside.
In a stand mixer or with a hand mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
In a seperate bowl, sift together the flour, spices and baking soda. Because I like a very moist and dense cake, I use very little baking soda, but you can use up to one teaspoon.
Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
Gently stir in the blueberries, and pour the batter into the prepared pans.
Sprinkle some sugar on top, and bake in the preheated oven for 35 to 40 minutes




Helen Pitlick's picture

Yum- great photo!


This is an old-time Maine recipe which I learned to make during the several years I lived in that state - taking advantage of the little wild Maine blueberries that really do seem to grow everywhere! It's a moist, flavorful and delightfully dense summertime gingerbread that's great at breakfast with butter, as a snack, or my favorite way to serve it - with freshly whipped cream as a dessert.When I can't get a hold of wild Maine blueberries, I use larger blueberries.The bigger berries make a most delicious syrup when they pop inside during cooking, and I load the gingerbread up with the little gems!




Thursday, December 10, 2009 - 3:46pm


Related Cooking Videos