Blueberry Gingerbread

Around the Table Weekly Email

Get Around the Table in Your Inbox!


  • 1 cup shortening
  • 1 cup + 3 tablespoons sugar
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 cup sour milk or buttermilk
  • 3 tablespoons molasses
  • 1 1/2 s fresh or dry-pack frozen blueberries, thawed, and drained.


Combine shortening and 1 cup sugar in large bowl; cream until light. Add egg; beat until fluffy. Sift flour, soda, salt and spice together. Add to creamed mixture alternately with milk, mixing well after each additions. Stir in molasses and blueberries gently. Pour into greased and floured 13×9 inch pan. Sprinkle 3 tablespoons sugar over batter. Bake at 350° for 50-60 minutes. (I cut molasses in half to make a lighter flavored version often.)
Dillon Fruit Farm Lisbon, Ohio

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories