BLUEBERRY GINGERBREAD
Great tasting and a definite twist for gingerbread! Not overpowering. When storing, do not cover tightly, the top will become very moist instead of nice and crunchy. Serve plain or with a generous dollop of whipped cream.
Provided by JO IN ARLINGTON
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
- In a large bowl, mix together the oil, 1 cup 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 remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 41.4 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 231.5 mg, Sugar 23.8 g
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY GINGERBREAD PANCAKES
Categories Breakfast Brunch Kid-Friendly Blueberry Summer Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
- Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.
ALASKAN SOURDOUGH BLUEBERRY GINGERBREAD
This recipe is based on Julesong's recipe #7020, with some modifications and my addition of fresh Alaskan blueberries!
Provided by Uncle Dobo
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Lightly butter and flour a 8"x8" baking pan.
- Cream together the brown sugar and butter.
- Then add molasses and egg, beating continuously; set aside.
- In a separate bowl, sift dry ingredients together and blend into hot water.
- Then beat this mixture into creamed mixture.
- Gradually add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
- Gently fold in the blueberries.
- Pour into prepared baking pan and bake at 375 degrees F for about 30 minutes or until done (when toothpick inserted in center comes out clean).
- Serve warm with good quality vanilla ice cream or freshly whipped cream.
- Makes 6 to 8 servings.
Nutrition Facts : Calories 444.7, Fat 16.7, SaturatedFat 10.1, Cholesterol 71.7, Sodium 567.9, Carbohydrate 71.2, Fiber 2.6, Sugar 38.5, Protein 4.9
LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES
Categories Milk/Cream Mixer Ginger Dessert Bake Christmas Blueberry Lemon Spice Winter Chill Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 25
Steps:
- Make gingerbread:
- Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
- In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
- Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
- Make blueberry sauce:
- In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
- Make lemon mousse:
- In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
- Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
- In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
- Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
- Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.
BLUEBERRY GINGERBREAD
I love this unusual gingerbread recipe and have always gotten great reviews. I got the recipes years ago from a cookbook that Benson & Hedges put out. (I haven't smoked since 1986 so you can tell that I have had this for a long time.)
Provided by Mysterygirl
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 265.7, Fat 10, SaturatedFat 1.5, Cholesterol 18.4, Sodium 231.5, Carbohydrate 41.4, Fiber 1, Sugar 23.8, Protein 3.5
More about "blueberry gingerbread recipes"
UPSIDE-DOWN GINGERBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (13)Calories 288 per servingTotal Time 55 mins
- Preheat the oven to 350°F. Lightly grease a 9" round pan or an 8" square pan that's at least 2" deep; line with parchment and grease the parchment., To make the topping: Whisk together the sugar and Instant ClearJel (or flour) and sprinkle over the berries.
- Stir to coat, then spread the berry mixture evenly in the bottom of the prepared pan., To make the cake: In a large mixing bowl, combine all of the ingredients, mixing well.
- Pour the batter over the prepared topping., Bake the gingerbread until the top is firm and a toothpick or thin paring knife inserted in the center comes out clean; 40 to 45 minutes for an 9" round pan and 45 to 50 minutes for an 8" square pan. , Remove the cake from the oven and let it cool on a rack for 10 minutes., Run a knife or thin spatula around the edge of the cake and turn it out, bottom (fruit) side up onto a serving plate.
- If any of the fruit sticks to the bottom of the pan, simply scrape it back atop the cake., Serve the cake warm, garnished with whipped cream if desired., Storage information: Store the gingerbread, covered, at room temperature for up to five days; freeze, well wrapped, for up to a month.
BLUEBERRY GINGERBREAD LOAF - FOOD MEANDERINGS
From foodmeanderings.com
Reviews 2Category Breakfast, Brunch, Dessert, SnackCuisine North AmericanTotal Time 1 hr 15 mins
- Combine Concord blueberry mix, cinnamon, ginger, lime zest and coconut and mix until combined.
BLUEBERRY GINGERBREAD CAKE WITH TOFFEE SAUCE - ROCK …
From rockrecipes.com
4.7/5 (15)Total Time 1 hr 35 minsCategory Cakes, Pies, And TartsCalories 395 per serving
BLUEBERRY-GINGER JAM RECIPE | MYRECIPES
From myrecipes.com
GINGERBREAD & BLUEBERRY BUTTER COOKIE TRIFLE | THRIFTY …
From thriftyfoods.com
BLUEBERRY GINGERBREAD | THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
BLUEBERRY GINGERBREAD - ROGERS FOODS
From rogersfoods.com
CHEWY BLUEBERRY GINGERBREAD COOKIES - BLUEBERRY.ORG
From blueberry.org
BLUEBERRY GINGERBREAD LOAF - PUMPKIN 'N SPICE
From pumpkinnspice.com
BLUEBERRY GINGERBREAD – TURNIP THE OVEN
From turniptheoven.com
Servings 8Estimated Reading Time 3 mins
- Preheat the oven to 350°F. Spray a 9-inch round springform pan with nonstick spray. Dust with flour and tap out the excess.
- In a large bowl, combine the flour, sugar, cinnamon, ginger, allspice or nutmeg (if using), salt, and baking powder.
- In a small bowl, whisk the buttermilk, melted butter, vegetable oil, molasses, and egg. Pour the wet ingredients into the dry and stir just until combined (the batter will be a little bit lumpy). Pour the batter into the prepared pan and sprinkle with the blueberries. Sprinkle with the turbinado sugar. Bake for 40 to 45 minutes, until the cake is just beginning to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack, then remove the sides of the pan, slice, and serve.
BLUEBERRY GINGERBREAD TEA LOAF - HONEST COOKING
From honestcooking.com
BLUEBERRY-GINGER CRUMB CAKE - SOUTHERN LIVING
From southernliving.com
GINGERBREAD & BLUEBERRY BUTTER COOKIE TRIFLE - SOBEYS INC.
From sobeys.com
BLUEBERRY GINGERBREAD RECIPE - FOOD.COM
From food.com
DAIRY-FREE WILD BLUEBERRY GINGERBREAD RECIPE (VEGAN OPTION)
From godairyfree.org
BLUEBERRY BREAD WITH GINGER - SWEETBREAD RECIPE - PLATTER TALK
From plattertalk.com
BLUEBERRY-GINGER BUCKLE RECIPE | BON APPéTIT
From bonappetit.com
#time-to-make #course #preparation #breakfast #vegetarian #dietary #4-hours-or-less
You'll also love