a soft beer bread that tastes strongly of cheese nips and is creamy and cheesy. Excellent plain, toasted, or in sandwiches.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 – 11×7 inch dish |
Ingredients
- ½ cup vegetable oil
- 1 cup white sugar
- 3 tablespoons molasses
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 cup buttermilk
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11×7 inch baking dish.
- In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 232 mg |
| Sugars | 24 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious I do think the sugar on top was needed. It gave a burlet effect. I don’t like ginger or nutmeg. But this combo tasted more like a apple blueberry cake flavor. I made smaller portions for my coworkers for the holiday. Thank you
This Blueberry Gingerbread was soooooo delicious. I am making it again for my daughter’s and son’s birthdays.
11.16.21 Followed the recipe to the letter, and this baked up perfectly at 40 minutes. This is a very moist and tender cake with the blueberries evenly distributed (not all sitting on the bottom of the cake). I just dusted with some confectioners sugar and topped with a few fresh blueberries for serving. Only wish it had a bit more of a gingerbread flavor.
Cake was nice texture, but didn’t really care for the blueberries in there.
Made the recipe as written and it was a big hit! Very moist and a good balance of flavors. I will definitely be making this again. Also translates well to cupcakes.
My blueberry gingerbread was yummy. I am currently making it today for an afternoon tea.
this is a great recipe but I prefer to use butter instead of vegetable oi- turns out much better
It went together easily and was tasty, but the gingerbread flavor wasn’t as strong as I would like. I would add more ginger next time, but otherwise keep everything else the same.
Really good, I made half size, love the option to revise recipe for reduced portions. Very moist and flavorful.
I really liked this, and was asked for the recipe at the dinner party we were attending. I was dubious about the blueberry gingerbread combo, but it was delicious. Changes I made: scant 1/2 cup white sugar, scant 1/2 cup brown sugar, and only 1T of white sugar sprinkled on top. It was still PLENTY sweet. Also I dislike nutmeg so I eliminated that and instead increased the ginger slightly, to a rounded teaspoon.
Nice and moist. I will probably use more ginger and less sugar next time as it is a little weak on ginger taste.
We loved it . Great flavor & Very moist cake. I followed the recipe exactly I didn’t have nutmeg so I left it out .baked it in a 9×9 pan was ready in 40 minutes. Will definitely make it again
I doubled the spices and it tasted amazing! It was lighter and less dense than I expected for gingerbread, and super easy to make.
I made this just like the recipe except I used sour milk (1tsp. lemon juice with 1 c. milk. I also think the sugar on top is not needed. It was very moist and even my husband who isn’t fond of gingerbread loved it.
It was super moist and tasty. I used frozen blueberries and found I needed more baking time because it was under cooked with the time suggested. I should have added more flour to compensate for the extra moisture coming from the berries. Overall it eventually baked and turned out great. I served mine with warm brown sugar sauce. Yummy!
Easy to make and very good. The blueberries are a special touch in this recipe. It is a nice way to bring gingerbread back to the table in summertime.
This was a great hit at our house after a cookout over an outdoor fire. Of all the desserts there that night, it was by far the best.
I’ve made this cake twice now and we love it. The only thing we noticed is that it takes a bit longer than 40 minutes to cook. We serve it with whipped cream.
I always add more ginger! One of my family’s favorites.
I thought this was pretty good. I did cut back on the sugar and baked it in a bundt pan a little longer than suggested. Will make it again.
This was delicious. I used gluten free flour and 3/4 c brown sugar but kept everything else the same. It was light, moist and not overly sweet. Perfect for an after dinner treat with whipped cream and then on it’s own with coffee the next morning. I will make this again and try apple’s next time!