Spicy Molasses Blueberry Cake
Indulge in the rich, warming flavors of a Spicy Molasses Blueberry Cake, a delightful twist on a classic dessert. This moist and tender cake is infused with the deep, caramel-like sweetness of molasses, perfectly balanced by aromatic spices like cinnamon, ginger, and nutmeg. Juicy bursts of fresh blueberries add a bright, tangy contrast in every bite, making this cake a standout treat for any occasion. With its simple preparation and wholesome ingredients like buttermilk and a buttery crumb, this dessert comes together in under an hour. Top it off with a light dusting of powdered sugar for a rustic and elegant finish. Whether you’re serving it as a cozy afternoon snack or showcasing it at a dinner gathering, this cake is sure to impress! Perfect for lovers of spiced cakes, molasses recipes, and blueberry desserts.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.5 cup Molasses
- 2 large Eggs
- 0.75 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the molasses to the butter-sugar mixture and continue mixing until fully incorporated.
Beat in the eggs one at a time, ensuring each is well mixed before adding the next. Scrape down the sides of the bowl as needed.
Reduce the mixer to low speed and mix in the buttermilk and vanilla extract. The mixture may look slightly lumpy—this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries using a spatula. Ensure the blueberries are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 39.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 394 mg | 8% | |
*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.
