This blueberry gingerbread is the perfect dessert for late summer or early fall. Moist, tender cake, laced with warm spices and bursting with juicy fruit!
Hi! We just got back from a week’s vacation in Vermont, which was so much fun! We visited old friends, swam in lakes, rode many chairlifts (best activity for a four-year-old ever), and devoured maple creemees.
One afternoon we met up with my friend Molly and her kids to go blueberry picking. The place she knew about was amazing! Every bush was literally dripping with huge, perfectly ripe blueberries. Since they were organic, we didn’t feel bad about letting our kids chow down right there in the berry patch. Our boys must have eaten at least two pints each. Owen absolutely loved it, though he was a little afraid we would see a bear (hmm, maybe we’ve read Blueberries for Sal a few too many times?).
The next night, Molly baked a delicious blueberry-peach crisp, which she served with dollops of plain Greek yogurt. At first I was skeptical (no ice cream?) but the tart, creamy yogurt was actually the perfect pairing for all that juicy, sweet fruit. I made a mental note to steal her idea for the next berry dessert I made.
Which of course happened as soon as we got home 🙂
I used the last of our blueberries to make this blueberry gingerbread cake. It’s the perfect dessert for these last few weeks of summer, when it’s still hot outside but our thoughts are beginning to turn to back-to-school and pumpkin spice.
Moist, tender gingerbread, lightly spiced with cinnamon and nutmeg and bursting with warm blueberries–what’s not to love?
This cake is really simple and unfussy. I promise you can make it from start to finish in less than an hour! It makes a wonderful rustic dinner party dessert, but it’s also a great choice for brunch, too (you know how I love my breakfast cakes).
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice or nutmeg (optional)
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/4 cup molasses
- 1 large egg
- 1 cup fresh blueberries
- 2 tablespoons turbinado sugar (or regular granulated sugar)
- Preheat the oven to 350°F. Spray a 9-inch round springform pan with nonstick spray. Dust with flour and tap out the excess.
- In a large bowl, combine the flour, sugar, cinnamon, ginger, allspice or nutmeg (if using), salt, and baking powder.
- In a small bowl, whisk the buttermilk, melted butter, vegetable oil, molasses, and egg. Pour the wet ingredients into the dry and stir just until combined (the batter will be a little bit lumpy). Pour the batter into the prepared pan and sprinkle with the blueberries. Sprinkle with the turbinado sugar. Bake for 40 to 45 minutes, until the cake is just beginning to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack, then remove the sides of the pan, slice, and serve.