There’s nothing like a yummy, warm dessert to brighten those cold days of winter! The below picture is a blueberry gingerbread cake warm from the oven with a dollop of vanilla ice cream. My mom makes this recipe in an 9 inch square pan but this version was made in an 8 inch cake pan to look more like a traditional cake. Either way, it’s a great way to use your frozen blueberries.
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Blueberry Gingerbread
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 9
Easy Blueberry Gingerbread recipe using fresh or frozen blueberries.
Ingredients
- ½ cup shortening or butter
- 1 cup sugar
- 1 egg
- 2 cups flour
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup sour milk (to 1 cup milk add 1 tablespoon vinegar)
- 1 teaspoon baking soda (added to milk)
- 3 tablespoons molasses
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1 cup blueberries (fresh or frozen)
Instructions
- Cream shortening and sugar
- Add beaten egg
- Combine dry ingredients and alternate with sour milk in which soda has been dissolved
- Add molasses and blueberries; mix well.
- Sprinkle sugar and cinnamon mixture on top
- Bake in 9 X 9 pan in 350 degree oven for 50 minutes
- Delicious served warm!
Our Recommended Items:
 Cuisinart 9-Inch Nonstick Square Cake Pan |
 Bellemain Stainless Steel 3 Cup Flour Sifter |
 Measuring Cups and Spoons Set 11 Piece Set |
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You can also check out our other recipes:
Anne’s Doubled Blueberry Muffins
Blueberry Buttermilk Donuts
Nutritious Blueberry Pancakes
Sweet Potato Pancakes
Blueberry Zucchini Bread
Nutritious Blueberry Green Smoothie
Easy Blueberry Breakfast Cookies