This is an old-time Maine recipe which I learned to make during the several years I lived in that state – taking advantage of the little wild Maine blueberries that really do seem to grow everywhere! It’s a moist, flavorful and delightfully dense summertime gingerbread that’s great at breakfast with butter, as a snack, or my favorite way to serve it – with freshly whipped cream as a dessert. Even though I’m not living in Maine any longer, I still love and enjoy this, always remembering it when blueberries are in season. When I can’t get a hold of wild Maine blueberries, I use larger blueberries like these from Michigan.
The bigger berries make a most delicious syrup when they pop inside during cooking, and I load the gingerbread up with the little gems!
Ingredients for Blueberry Gingerbread recipe: (makes 12 servings)
- 1 cup sugar
- 1/2 cup cooking oil (I use canola)
- 1/2 teaspoon salt
- 4 tablespoons molasses
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon powdered ginger
- 1 teapoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon mace (optional)
- 1/2 - 1 teaspoon baking soda (use 1 teaspoon for a lighter gingerbread)
- 1 cup fresh blueberries
- 1 cup buttermilk
- Sugar for sprinkling on top
- Preheat an oven to 350 degrees, and grease a 12×7 baking dish, or a cupcake pan. Dust the blueberries with a tablespoon of flour, sifting off any excess. This important step will keep the blueberries suspended in the batter, and they will not all fall to the bottom. Set aside.
- In a stand mixer or with a hand mixer, beat the sugar, oil, salt and molasses thoroughly. Add the egg and mix again until combined.
- In a seperate bowl, sift together the flour, spices and baking soda. Because I like a very moist and dense cake, I use very little baking soda, but you can use up to one teaspoon.
- Add the flour mixture to the liquid mixture, a third at a time, alternating with the buttermilk. Combine thoroughly after each addition.
- Gently stir in the blueberries, and pour the batter into the prepared pans.
- Sprinkle some sugar on top, and bake in the preheated oven for 35 to 40 minutes
Cut into squares if using a larger pan, or remove from the cupcake tin. There you have it, summertime comfort food that fits at any time of the day. To serve as a dessert, simply stack a couple squares with freshly whipped cream between and some more whipped cream on top. Garnish with some fresh blueberries and Enjoy!
Timeless Gourmet
Hi. I believe it’s my first time here. You have such mouthwatering photos! This looks really good but blueberries are expensive in my part of the world.
Thank you for finding me! Love your blog, and the tempting foods I can’t get (wish I had some mangosteens!)
peachkins
Hi, Just happen to pass here. You have beautiful pictures and interesting recipes.
Thank you for stopping by!anncoo
Everyone always thinks of ginger bread as just a winter-time treat. Thanks for reminding us all that we don’t have to relegate it to just one season, but can truly enjoy it all year-round.
OK. Where oh where did you get that baking pan? That’s the best thing ever in the world. Ever! Blueberries and gingerbread together…it’s a great sweet, spiced dessert.
Isn’t it GREAT? I love it – it’s a crumb cake pan (little removable plates on the bottom of the cups) – got it very inexpensively at Marshall’s, and I use it for a lot of things because when you push on the bottom, everything just pops right out!The Duo Dishes
Love the square cupcake pan! And, your gingerbread looks amazing with the whipped cream.
Oh my…That looks absolutely beautiful and so tempting! This reminds me of a friend who went to college in Maine for 4 years and never had a taste of Maine blueberries. Excuse me, I’ve got to knock somebody’s head now.
I saw your picture and knew I would be writing this one down.
I always think of gbread as a winter dessert, but you just turned it on its ear. Do you think the frozen Maine blueberries would work?
I would add the frozen blueberries unthawed, that way they won’t get mushy. I’ve done it before with blueberry breads and it worked well…let me know how it turns out for you! Michelle
joan Hope you love it!
Sophia Or just throw some blueberries…….
I will have to give your blueberry gingerbread recipe a try. Looks yummy. I’ve bookmarked your site so I can come back crave and maybe find the ambition to cook something yummy and nutritious.
Hi !!
This recipe looks AMAZING! I can’t wait to try it! I have a question, I was reading and some of your post and you mention something about your sisters beeing on a gluten free diet, do you think this recipe could be converted to a gluten free one? my son is is allergic to gluten.
Thanks and I love your website!
Liss
Thank you Liss – my sister is much more magical with making foods such as this gluten free – I’ll have to ask her what she would do and pass it along!