Why You’ll Love This Recipe

I really enjoy how the blueberries brighten up traditional gingerbread without overpowering the spices. I love the balance of molasses, cinnamon, nutmeg, and ginger—just enough warmth without being too strong. The sugar sprinkled on top creates a delicate crunch, and the buttermilk keeps the crumb beautifully moist. It’s simple to assemble and perfect whether I serve it plain or with a generous spoon of whipped cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by preheating my oven to 350°F (175°C) and greasing and flouring an 11×7-inch baking dish.

In a large bowl, I mix together the vegetable oil, 1 cup of sugar, and the molasses until smooth. I beat in the egg.

In a separate bowl, I whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt. I remove 2 tablespoons of this dry mixture and toss it with the blueberries—this helps keep them from sinking.

I add the remaining dry ingredients to the wet mixture, alternating with the buttermilk, mixing gently after each addition until everything is combined. I then fold in the floured blueberries.

I pour the batter into the prepared pan and sprinkle the remaining 2 tablespoons of sugar evenly over the top.

I bake the gingerbread for 35–40 minutes, or until a toothpick inserted into the center comes out clean. I let it cool slightly before serving so the top stays crisp.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I sometimes replace part of the blueberries with raspberries for a mixed-berry flavor.
For extra warmth, I add a pinch more cinnamon or ginger.
If I want a deeper molasses taste, I add an extra tablespoon of molasses.
A lemon glaze drizzled on top also adds a lovely contrast to the spices.

Storage/Reheating

I store the gingerbread uncovered or loosely covered at room temperature for 1–2 days so the top stays crisp.
If I refrigerate it, I leave the cover slightly vented.
To warm slices, I heat them gently in the oven, which restores the texture nicely.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer without thawing.

Why toss the blueberries in flour?

It helps them stay suspended in the batter.

Can I use whole wheat flour?

Yes, but I replace only half for the best texture.

Can I make this dairy-free?

Yes, I use a dairy-free buttermilk substitute made from plant milk and lemon juice.

Can I bake this in a square pan?

Yes, an 8×8 pan works, though it may bake a little longer.

How do I know when it’s done?

A toothpick should come out clean, and the top should spring back lightly.

Can I reduce the sugar?

Yes, I decrease it by ¼ cup without affecting texture too much.

Can I add nuts?

Yes, chopped pecans or walnuts fold in nicely.

Why is my top too soft?

It may have been stored too tightly; I keep it loosely covered.

Can I double the recipe?

Yes, I bake it in a 9×13 pan and add a few extra minutes to the baking time.

Conclusion

I love making this blueberry gingerbread because it blends warm spices with bright berries in a way that feels both nostalgic and fresh. With its tender crumb, crisp sugary top, and comforting flavor, it’s a dessert I reach for any time I want something simple, homey, and delicious.