Blueberry Gingerbread Cake Recipes

GINGERBREAD

Steps:

• Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

BLUEBERRY GINGERBREAD CAKE

Steps:

• Preheat the oven to 350. Grease a 11x7 inch baking dish.
• In a large bowl, mix together the oil, sugar and molasses until well blended. Beat in the egg.
• In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat.
• Stir the dry mixture into the wet mixture alternating with the buttermilk, mixing after each addition. Carefully stir in blueberries.
• Pour the batter into the prepared pan, and sprinkle optional sugar over the top.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

BLUEBERRY GINGERBREAD

Steps:

• Preheat oven to 350 degrees.
• With mixer, beat together oil, 1 C sugar, salt and molasses.
• Beat in egg.
• Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
• Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
• Stir in blueberries.
• Pour into a greased and floured 12 x 7 baking dish.
• Sprinkle top with remaining 2 Tbsp sugar.
• Bake for 35- 40 minutes.
• Cut into squares and serve warm with butter.
• May be served with whipped cream for dessert.

BLUEBERRY UPSIDE-DOWN GINGER CAKE

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
• In 9" by 2" round cake pan, melt 4 T butter in oven while it preheats. Remove pan from oven. Stir brown sugar and lemon juice into melted butter until blended (sugar will not dissolve). Sprinkle blueberries evenly over bottom of pan.
• In large bowl, with mixer at medium-high speed, beat remaining butter until light and creamy. Add granulated sugar and beat until light and fluffy. Beat in molasses until blended. Add eggs, 1 at a time. Whisk in half of flour mixture. Whisk in milk and then the remaining flour mixture. Pour batter over blueberries in pan and spread evenly.
• Bake 60-65 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
• To serve, run knife around inside of pan to loosen cake from side of pan. Invert cake onto platter.
• Serve warm, with ice cream if you like.

BLUEBERRY GINGERBREAD

Steps:

• Prepare a 9 x 13 baking dish with nonstick cooking spray or brush with oil.
• Preheat the oven to 350 degrees.
• Sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
• Whisk together the eggs, agave and molasses. Make a well in the center of the flour mixture and add the egg mixture. Using a hand held whisk, begin blending together and add the boiling water as you go. Stir in the lemon zest and the crystallized ginger. Mix until fully incorporated, do not overmix.
• Toss the berries evenly in the prepared pan and pour in the batter. Bake for 45 to 50 minutes, until the center springs back when pressed lightly with your finger.