Blueberry Gingerbread
Warm, spiced flavors meet juicy bursts of fruit in this irresistible Blueberry Gingerbread recipe, a delightful twist on the traditional holiday treat. This moist and tender loaf combines the rich essence of molasses and a medley of cozy spices—ginger, cinnamon, and cloves—with the bright sweetness of fresh blueberries. Perfectly balanced with the creamy tang of buttermilk, this easy-to-make dessert bakes to perfection in under an hour, making it ideal for gatherings or a relaxing afternoon treat. Garnish with a light dusting of powdered sugar for a festive finish. Whether enjoyed as a comforting snack or a flavorful addition to your brunch spread, this spiced blueberry loaf is sure to impress! Keywords: Blueberry Gingerbread, spiced loaf, molasses dessert, holiday baking, blueberry recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 1 teaspoon Baking soda
- 0.5 cups Unsalted butter, softened
- 0.75 cups Brown sugar, packed
- 0.5 cups Molasses
- 1 unit Egg, large
- 0.75 cups Buttermilk
- 1 cups Fresh blueberries
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, salt, and baking soda. Set aside.
In a large mixing bowl, cream together the softened butter and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture and beat until well combined.
Gradually mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until no streaks of flour remain; do not overmix.
Gently fold in the fresh blueberries using a spatula, being careful not to crush them.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the cooled gingerbread with powdered sugar before serving for added sweetness and a festive touch.
Nutrition Facts
Calories |
3105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 501.0 g | 182% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 304.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 794 mg | 61% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3284 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
