Blueberry Gingerbread

Total Time
5 mins
40 mins

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.)

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  1. Preheat oven to 350 degrees.
  2. With mixer, beat together oil, 1 C sugar, salt and molasses.
  3. Beat in egg.
  4. Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
  5. Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
  6. Stir in blueberries.
  7. Pour into a greased and floured 12 x 7 baking dish.
  8. Sprinkle top with remaining 2 Tbsp sugar.
  9. Bake for 35- 40 minutes.
  10. Cut into squares and serve warm with butter.
  11. May be served with whipped cream for dessert.
Most Helpful

5 5

This is absolutely the best gingerbread I've ever eaten...and, it's easy to make. It's very moist and has a wonderful flavor. No whipped cream is needed!!!!

5 5

Delicious gingerbread. I was hesitant about the blueberries at first, but I will make this again, for sure. I used a 9x13 pan, as that's what I had. Also, I used "sour milk" (1 Tb vinegar + milk to 1 cup), as I didn't have buttermilk on hand. It turned out great.

5 5

Wonderful taste and on the lighter side. The bread was so moist yet did not stick to pan. Really delicate compared to my usual recipe.