Blueberry Gingerbread Recipe

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Most Helpful Positive Review

Aug 02, 2010

Very tasty, light, fluffy cake. I didn't have buttermilk on hand, so I soured milk (~ 1 tsp lemon juice/1 C. milk) & it turned out perfect. Next time, since I love spicy gingerbread, I'll had more molasses & maybe 3/4 tsp ginger. But, that's personal taste. This is a great recipe my family loved. I'm enjoying it w/ coffee this AM too. Thanks JO!

—Joyce

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Most Helpful Critical Review

Aug 01, 2011

Not bad, just not that good either. I had to sub honey for molasses. 'Don't love nutmeg, so I always halve it. I added a 1/4t cinnamon; which wasn't bad, but made it less gingerbready - more spicy. It has a funny look to it - shiny. It's almost similar to a cakelike cookie - like some Archway cookies are - but still moist.

—BOOKMARKER

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58 Ratings

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May 12, 2010

Really yummy...made it to share and everyone enjoyed it. I've made it once exactly as is (using frozen blueberries), and once with these substitutions: whole wheat flour instead of all-purpose, lemon juice and milk instead of buttermilk. Enjoyed both ways.

—AmyLLo

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Jul 15, 2003

I had last year's blueberries in the freezer and I needed to use them up and this was an excellent method for doing that -- the gingerbread drew rave reviews at the office, and when I took it to a friend's house for dinner, and my kids loved it too. It's a good idea to cover lightly to keep the top crunchy. Wonderful served with whipped cream.

—MMB16

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Dec 04, 2009

Wow! Loved this recipe. Followed the recipe exactly. Got rave reviews from family. Not to sweet or bitter - just absolutely perfect! I cooked mine in the tiny little aluminum bread pans, wrapped in christmas plastic bags with pretty ribbon and a little tag as gifts. Perfect!

—riverjess

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Jan 20, 2008

I used another reviewer's suggestion of 1/2 brown, 1/2 white sugar. I also used soy milk and added 1/2 cup of walnuts. This was so delicious! I brought it in to work and my coworkers begged me for more! It's yummy warmed up with a big scoop of ice cream on top too.

—BATCAVES

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Oct 30, 2007

This recipe is a surprisingly good combination (and i've been told close to an old fashioned gingerbread). I have made it a few times now and it holds great for lunch box snacks. The only change is we like a darker gingerbread, so we halve the sugar with brown and make sure the molasses is dark. If I am trying to sneak in some extra fiber, i halve the all purpose with whole wheat. These changes are just personal taste, great as exactly followed too. Definate keeper.

—bentomum

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Jan 11, 2006

Yummy! This turned our very good! I used frozen blueberries, I used butter instead of Oil. I think it's best eaten within a couple of days. When stored it stays very moist but if you want the thing sugarry top to say dry and crispy the bread will dry out after a couple of days. but whatever, its still good with a moist top!

—SANDY GIRL

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Nutrition

Calories
266 kcal
13%

Carbohydrates
41.4 g
13%

Cholesterol
18 mg
6%

Fat
10 g
15%

Fiber
1 g
4%

Protein
3.5 g
7%

Sodium
231 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Gingerbread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 266
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 1.7g 9 %
Cholesterol 18mg 6 %
Sodium 231mg 9 %
Potassium 144mg 4 %
Total Carbohydrates 41.4g 13 %
Dietary Fiber 1g 4 %
Protein 3.5g 7 %
Sugars 23.8g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 5 %
Iron 14 %
Thiamin 18 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 7 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.