Nantucket Blueberry Gingerbread
A warm, spiced blueberry gingerbread with rich molasses and aromatic spices, perfect for cozy gatherings and dessert tables, highlighting fresh or frozen blueberries for added flavor.
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 3/4 teaspoon ground cinnamon ⓘ
- 3/4 teaspoon ground ginger ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/2 cup milk ⓘ
- 1/2 cup margarine ⓘ
- 1/2 cup molasses ⓘ
- 1/4 cup packed brown sugar ⓘ
- 2 beaten eggs ⓘ
- 1 cup fresh or frozen blueberries ⓘ
Instructions
- Sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, combine milk, margarine, molasses, and brown sugar until smooth.
- Add the beaten eggs to the wet mixture and stir well.
- Gradually mix in the sifted dry ingredients until just combined.
- Fold in the blueberries gently.
- Pour the batter into a greased baking dish.
- Bake at 350°F (175°C) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a spicier flavor, consider adding a pinch of nutmeg or cloves alongside the ginger. If you don't have margarine, unsalted butter can be used as a substitute. For a dairy-free version, swap milk with almond or oat milk. Ensure the blueberries are evenly distributed to avoid sinking in the batter. This gingerbread pairs beautifully with Lemon Angel Cake for a delightful dessert spread.
Serving Suggestions
Serve slices of Nantucket Blueberry Gingerbread warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of tea or coffee. For a festive touch, consider serving with a side of Dried Peach Roll for a sweet contrast.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, slice individual pieces and warm in the microwave for 10-15 seconds. You can also toast slices lightly in a toaster oven for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Nantucket Blueberry Gingerbread contains roughly 268 calories, with 3g protein, 42g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (54% of the Daily Value), calcium (31% of the Daily Value), and iron (26% of the Daily Value). Note that it is relatively high in sodium, at 1344mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work perfectly in this recipe. Just make sure to fold them in gently to avoid them breaking apart. There is no need to thaw them beforehand; they can be added directly to the batter.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add 1/4 teaspoon to ensure proper texture. The baking time may need slight adjustments, so keep an eye on the toothpick test.
What can I serve this gingerbread with?
This gingerbread is delightful on its own but can be enhanced with toppings like cream cheese frosting or a simple glaze. Consider pairing it with a fruit compote or serving alongside Chocolate Cluster Cookies for a sweet treat platter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).