Blueberry Gingerbread recipe

Preparation Time: 20 minutes | Cooking Time: 40 minutes

A delicious and fruity twist on a classic - in this recipe, blueberries are baked into a lightly spiced gingerbread. Serve toasted the next day with a little butter or warm from the oven.


  • 250g plain flour
  • 200g caster sugar
  • 125ml vegetable oil
  • 150g blueberries
  • 225ml buttermilk
  • 1 egg
  • 3 tbsp. black treacle
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1 tsp. bicarbonate of soda
  • 1/2 tsp. salt
  • 2 tbsp. caster sugar


  1. Sift together flour, ginger, nutmeg, ginger, bicarb and salt. Beat sugar, oil and treacle in another bowl, then beat in the egg. Take 2 tbsp. of the flour mix and toss with the blueberries.

  2. Add the wet mix to the fry mix, stirring well, alternating with the buttermilk, until combined. Fold in the blueberries. Tip into a greased loaf tin, sprinkle sugar on top and bake at 180C for 35-40 minutes or until golden and lightly risen. Cool on a wire rack.

Whole nuts will give this gingerbread a little crunch - or, you could add some cinnamon to make it a little more Christmassy. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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