Blueberry Gingerbread Cake
Experience the cozy warmth of the holidays in every bite with this delicious Blueberry Gingerbread Cake. Infused with rich molasses and a medley of warming spices—ginger, cinnamon, and cloves—this tender, aromatic cake offers the perfect balance of sweet and spiced flavors. The addition of fresh blueberries adds bursts of juicy sweetness and a delightful twist to the classic gingerbread dessert. Its moist crumb comes from buttermilk, while its stunning finish is effortlessly achieved with a dusting of powdered sugar. Ideal for holiday gatherings or any time you crave a comforting treat, this easy-to-make cake bakes to perfection in just under an hour. Perfect for fans of gingerbread, blueberry desserts, and festive flavors, this showstopping treat is guaranteed to become a favorite on your dessert table!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cup unsalted butter
- 1 cup brown sugar
- 0.75 cup molasses
- 1 large egg
- 1 cup buttermilk
- 1.5 cups fresh blueberries
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream the butter and brown sugar together until light and fluffy, about 2 minutes.
Beat in the molasses until fully incorporated, followed by the egg. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the blueberries with a rubber spatula, taking care not to crush them.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Optional: Before serving, dust the top of the cake with powdered sugar for a decorative finish.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 58.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 631 mg | 13% | |
*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.
