Recipe: Perfect Blueberry Gingerbread

Blueberry Gingerbread. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Run a knife or thin spatula around the edge of the cake and turn it out, bottom (blueberry) side up, onto a plate to serve. Cream together the brown sugar and butter. Then add molasses and egg, beating continuously; set aside. This blueberry gingerbread cake is the perfect later summer or early fall dessert!

Serve it with a dollop of full-fat plain Greek yogurt. Blueberry gingerbread is an idea so good — and so simple. I can't believe it hasn't completely taken its rightful place alongside peach cobbler and strawberry shortcake among things worth. You can cook Blueberry Gingerbread using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Blueberry Gingerbread

1. Prepare 1/2 cup of vegetable oil.
2. It's 1 cup of sugar.
3. You need 2 Tbsp of molasses.
4. You need 1 of egg.
5. You need 2 cups of plain flour.
6. It's 1 tsp of cinnamon.
7. It's 1 tsp of nutmeg.
8. Prepare 5 of heaped teaspoons ground ginger.
9. It's 3 Tbsp of ginger syrup.
10. You need 1 tsp of baking soda (bicarbonate of soda).
11. You need 1/2 tsp of salt.
12. You need 1 cup of buttermilk.
13. You need 2 cups of blueberries - dredged in flour to stop them sinking.

It may sound a little unusual, but ginger and blueberries are a perfect match. This recipe is from Mary Ann. With a mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.

Blueberry Gingerbread instructions

1. Turn oven onto fan bake at 175°C (340°F) Line and grease an 11x7in pan.
2. In a mixing bowl, mix oil and sugar until smooth..
3. Add Molasses and mix well again..
4. Add egg and mix again..
5. In a separate bowl, place the flour and spices, baking soda and salt and combine well..
6. Add the dry ingredients slowly into wet while mixing..
7. Add ginger syrup. Mix.
8. Add buttermilk. Mix.
9. Gently stir in blueberries.
10. Pour into the prepared pan and bake for 35-40 minutes, but check with a skewer after 30..
11. Turn out onto a rack..
12. Serve warm with whipped cream or vanilla ice cream. DELISH!.

I created this dairy-free wild blueberry gingerbread (recipe below!) for the Wild Wonderland Recipe Book, which is completely FREE! Just click here or on the image below to download. The ebook contains wild blueberry recipes from my kitchen, Hannah Kaminsky (the vegan dessert queen), and Regan Jones (renowned foodie dietician). Invert gingerbread onto a rack and cool completely. Whisk the oil, molasses and brown sugar together in a mixing bowl.