Best Blueberry Gingerbread Cake Recipes

BLUEBERRY GINGERBREAD CAKE

Blueberry Gingerbread Cake image

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

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 267 calories, Fat 10g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 205mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY GINGERBREAD CAKE

Blueberry Gingerbread Cake image

Make and share this Blueberry Gingerbread Cake recipe from Food.com.

Provided by Veggie Girl.

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup vegetable oil
1 cup white sugar
3 tablespoons molasses
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
1 cup buttermilk
1 tablespoon raw sugar (optional)

Steps:

Preheat the oven to 350. Grease a 11x7 inch baking dish.
In a large bowl, mix together the oil, 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 dry mixture into the wet mixture alternating with the buttermilk, mixing after each addition. Carefully stir in blueberries.
Pour the batter into the prepared pan, and sprinkle optional sugar over the top.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.