Turnip the Oven

Simple creative food

  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes

Blueberry Gingerbread

August 17, 2016 5 Comments

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!

Blueberry Gingerbread

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 🙂

Blueberry Gingerbread

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).

Blueberry Gingerbread

Blueberry Gingerbread
Print

Blueberry Gingerbread

This blueberry gingerbread cake is the perfect later summer or early fall dessert! Serve it with a dollop of full-fat plain Greek yogurt. If you don't have a springform pan, you can use a regular 9-inch round or square pan.
Servings 8
Author Turnip the Oven

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F. Spray a 9-inch round springform pan with nonstick spray. Dust with flour and tap out the excess.
  2. In a large bowl, combine the flour, sugar, cinnamon, ginger, allspice or nutmeg (if using), salt, and baking powder.
  3. 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.
This blueberry gingerbread is the perfect late summer/early fall dessert. Moist, tender cake, lightly spiced with cinnamon and bursting with juicy blueberries!

Filed Under: Dessert Tagged With: blueberry, cake, gingerbread

« Skinny Roasted Strawberry Ice Cream Pie
Honeycrisp Apple Hummus »

Recipes From Friends

Yummy Recipes by Zeven Up Media

Comments

  1. Becca @ Amuse Your Bouche says

    August 17, 2016 at 7:23 am

    I adore gingerbread! Such a comforting treat. Love the idea of adding blueberries!

    Reply
  2. Agata says

    August 17, 2016 at 7:28 am

    Two of my favorite ingredients put together… it sounds like a heaven!

    Reply
  3. Safira Adam says

    August 17, 2016 at 7:59 am

    This sounds absolutely amazing! Definitely something i would love

    Reply
  4. Marilyn says

    August 17, 2016 at 8:46 am

    OMG!! This cake looks so moist and delicious!! I love “simple” cakes in the morning with a cup of black coffee. Looks amazing!!

    Reply
  5. Shelma @ Yummy's the word says

    August 17, 2016 at 9:28 am

    This makes me hungry! Such a good idea to add blueberries to gingerbread. and freshly picked blueberries! Winner!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *






Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

Read more...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe! Sign up for my newsletter

Connect with me

Hi there! If you have any questions or comments I'd love to hear from you. You can get in touch with me here or via any of the social media options below! Read my Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Still hungry?

Chilled Tomato Beet Soup with Cashew Kale Pesto
Crunchy Maple Peanut Butter Granola Bars with Chocolate Drizzle
Vegan cauliflower soup with truffle oil
Snap Pea Salad with Blood Orange and Goat Cheese
Zucchini Noodles with Tuna Puttanesca
homemade bloody mary

Copyright © 2021 Turnip The Oven · Implemented by WPopt

Never miss a recipe!
Sign up to my newsletter and get new posts straight to your inbox!
Your information will *never* be shared or sold to a 3rd party.
MENU
  • About
    • About Me
    • Contact
  • Books
  • Press
  • Recipes