Gingerbread with Blueberries

    50 min

    A fruity version of the classic gingerbread. The blueberries complement this lightly spiced, yet robustly flavoured gingerbread, exceedingly well. Serve as is or with sweetened whipped cream.

    78 people made this

    Serves: 12 

    • 125ml vegetable oil
    • 200g caster sugar
    • 3 tablespoons black treacle
    • 1 egg
    • 250g plain flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 145g fresh or frozen blueberries
    • 225g buttermilk
    • 2 tablespoons sugar

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour an 28x18cm or similar baking dish.
    2. In a large bowl, mix together the oil, 200g sugar and treacle until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, bicarbonate of soda and salt. Remove 2 tablespoons of the flour mixture and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared dish and sprinkle remaining caster sugar over the top.
    3. Bake for 35 to 40 minutes in the preheated oven, until a skewer inserted into the centre comes out clean.

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    Reviews & ratings
    Average global rating:

    Reviews in English (67)


    Very tasty, light, fluffy cake. I didn't have buttermilk on hand, so I soured milk (~ 1 tsp lemon juice/1 C. milk) & it turned out perfect. Next time, since I love spicy gingerbread, I'll had more molasses & maybe 3/4 tsp ginger. But, that's personal taste. This is a great recipe my family loved. I'm enjoying it w/ coffee this AM too. Thanks JO!  -  02 Aug 2010  (Review from Allrecipes US | Canada)


    Really yummy...made it to share and everyone enjoyed it. I've made it once exactly as is (using frozen blueberries), and once with these substitutions: whole wheat flour instead of all-purpose, lemon juice and milk instead of buttermilk. Enjoyed both ways.  -  12 May 2010  (Review from Allrecipes US | Canada)


    I had last year's blueberries in the freezer and I needed to use them up and this was an excellent method for doing that -- the gingerbread drew rave reviews at the office, and when I took it to a friend's house for dinner, and my kids loved it too. It's a good idea to cover lightly to keep the top crunchy. Wonderful served with whipped cream.  -  14 Jul 2003  (Review from Allrecipes US | Canada)