Go Back
Blueberry Gingerbread

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


  • 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


  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.