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Blueberry Gingerbread

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A cozy, tender blueberry gingerbread filled with warm spices and juicy blueberries, topped with a lightly crisp sugared crust. A fresh twist on a nostalgic classic.

Ingredients

1/2 cup vegetable oil

1 cup white sugar

3 Tbsp molasses

1 egg

2 cups all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 tsp baking soda

1/2 tsp salt

1 cup fresh or frozen blueberries

1 cup buttermilk

2 Tbsp sugar (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 11×7-inch baking dish.
  2. In a large bowl, whisk together the vegetable oil, 1 cup sugar, and molasses until smooth. Beat in the egg.
  3. In a separate bowl, combine flour, cinnamon, nutmeg, ginger, baking soda, and salt. Remove 2 Tbsp of the mixture and toss with blueberries to prevent sinking.
  4. Add the remaining dry ingredients to the wet ingredients, alternating with the buttermilk, mixing gently after each addition.
  5. Fold in the floured blueberries. Pour the batter into the prepared pan and sprinkle the remaining 2 Tbsp sugar over the top.
  6. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.

Notes

Add raspberries for a mixed-berry version.

Increase ginger or cinnamon for extra warmth.

Drizzle with lemon glaze for bright contrast.

Use frozen berries straight from the freezer—no thawing needed.

Nutrition

Find it online: https://chocolatecoveredamy.com/blueberry-gingerbread/