5 Reviews

Absolutely love this blueberry gingerbread! Gingerbread is one of my favorite desserts and the blueberries add a special treat. This recipe will definitely be on my short list of baking choices now and during the holidays. So good with a cup of coffee or tea -- your choice! Actually good as a night time snack with a some milk as well. Made for Everyday is a Holiday, October, 2012.

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Nancy's Pantry October 13, 2012

BK, this is a lovely, lovely loaf of gingerbread! It has a very subtle gingery and cinnamony flavour, which I like a lot! The blueberries add such a great taste to it with all their fruity sweetness. What a perfect addition! Following Annacia's lead I didnt sugar the top either, but Im sure it would have been lovely that way as well. By accident I forgot to put in the egg (yes, I am a goofball sometimes) and thats why my bread looks a little bit sunken I presume, but taste and texture were still FABULOUS! It was gooey inside with a crunchy crust. Mmmmm! THANKS SO MUCH for sharing this true gem of a recipe with us! I cant wait to make it again! This is a gingerbread for all seasons. Made and reviewed for 1-2-3-Hit Wonders August 09.

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Lalaloula August 16, 2009

Thank you Gerry for a great recipe for this time of year. It made my house smell so yummy. I love gingerbread anything and so I knew this would not fail. I especially love the addition of buttermilk for moistness. I followed the advice of a previous reviewer and made this a little more healthier by subbing 1/2 cup Splenda instead of a full cup of sugar. Also, used 1/4 cup butter and 1/4 cup applesauce. Perfect.~ Made for Phototag~!

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CoffeeB October 19, 2008

Made this for dinner tonight, however, at the rate I'm going there won't be any left. . . already on my second piece! Love the crunchy top that the sugar makes on the gingerbread. Followed the directions to the "T". Plan to make again, however next time will double the ginger, and maybe a tad bit more molasses! Thanks BK for sharing!

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Galley Wench August 03, 2007

Wonderful! I made this diabetic friendly by using only 2 tbs of sugar and making up the rest of the 1 cup with Splenda and not sugaring the top at all. I used 1% buttermilk and frozen blueberries (I just folded them in frozen)and it came out great. The spice flavor is gentle and blends surprisingly well with the blueberries.

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Annacia November 25, 2006
Lill's Blueberries in the Gingerbread ?