Reviewed: Feb. 10, 2013

It's passable; the bread was on the dry side and too sweet for me; I added toasted nuts and replaced the white sugar with 3/4 cup of light brown sugar. And the sugar on top was not necessary! The blueberries were not noticeable and I would not make this recipe again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Jan. 3, 2013

I used almond milk, used 1tsp ginger paste, and added 1/8tsp ground cloves. I skipped the extra sugar on top and the gingerbread turned out wonderful, not too moist, and not too sweet. The blueberries add a tartness that some may not like. Next time I'll add more ginger and molasses to make it spicier!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

terpchristina

Reviewed: Dec. 23, 2012

This was an EXCELLENT gingerbread recipe much like my grandmothers. I did not care too much for the blueberries but that may just be personal preference. I will certainly make this again - without blueberries it will be easy, quick, very tasty and very inexpensive - what more could one want? I used 1/2 white and 1/2 whole wheat flour and 1/2 white and 1/2 brown sugar as suggested by other reviewers and increased ginger to 1 t. so I can't give it 5 stars. Worth trying.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hubcitypam

Reviewed: Nov. 10, 2012

I got so many compliments on this! It turned out really moist and flavor-filled. Some at work ate it with cream cheese, which was also delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ALonis

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

Reviewed: Oct. 10, 2012

Pretty good and easy to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ann1johnny

Reviewed: Sep. 18, 2012

i didn't have to make any changes to the recipe, since it was great already. if you don't have buttermilk you can search up 'buttermilk alternitive'

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katie

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.

Was this review helpful? [ YES ]
4 users found this review helpful

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.

Was this review helpful? [ YES ]
1 user found this review helpful

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.

Was this review helpful? [ YES ]
2 users found this review helpful

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.

Was this review helpful? [ YES ]
1 user found this review helpful