Reviewed: May 11, 2012

You gotta put ice cream on top. I didn't add molasses to the recipe and it turned out fine. Very yum.

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Reviewer:

MSBLUERASP

Cooking Level: Expert

Home Town: Sackville, New Brunswick, Canada

Living In: Cold Lake, Alberta, Canada

Reviewed: May 9, 2012

Great. Will make again. Exciting taste.

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Reviewer:

beautifuldayinca

Reviewed: Apr. 16, 2012

I liked the results of this recipe. I followed the amounts and instructions, but I had to substitute the 11 x 7 pan for a 9 x 9. The cake rose and the height of the cake was fine in the larger pan. My family noted that the flavour was much like a spice cake. I put the remainder of the cake in a plastic container with a lid. The next day, the cake was noticably moister than the day I made it. The cake is still good, but I liked it better the first day. I think the plastic container sealed it up too well. A good recipe and I will make it again.

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Reviewer:

hhamilton

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

Wonderful recipe, especially for those who love blueberry! We made this tonight and it was wonderful eating warm from the over with whipped cream. This was easy to put together and the consistency of the cake is great. This is a keeper for our family.

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Reviewer:

Dave

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 18, 2012

Fabulous cake, well received both fresh and the next day. My only problem was in baking it, after 30 minutes I still had uncooked loose batter in the centre of the pan. I ended up cooking it on two different occasions for 15 extra minutes.

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Reviewer:

Chessenden

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 3, 2012

Very good with a dollop of whipped cream or a scoop of vanilla ice cream

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Reviewer:

mommyc123

Reviewed: Dec. 22, 2011

I made this to share with a neighbor. Everyone loved it. It is so much more moist than regular gingerbread. I used fresh blueberries, the high bush large kind. When I can find some of the smaller, sweeter low bush kind like they have in Maine I will try it again.

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Reviewer:

GRAMMYBETH

Cooking Level: Intermediate

Living In: Bloomsburg, Pennsylvania, USA

Reviewed: Dec. 16, 2011

Great recipe. I'm off dairy so I used almond milk with a dash of white vinegar in place of the buttermilk, and it turned out perfect.

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Reviewer:

Richelle

Home Town: Ottawa, Ontario, Canada

Reviewed: Dec. 15, 2011

Wow! Moist and fluffy, my family loves this gingerbread! I made it exactly as the recipe says, and it turned out perfect. Even a picky 6 year-old came back for more!

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