BLUEBERRY GINGER CAKE RECIPES

BLUEBERRY-GINGER CRUMB CAKE | SOUTHERN LIVING

Blueberry-Ginger Crumb Cake | Southern Living image

This crumb cake is perfectly flavored with fresh blueberries.

Provided by Pam Lolley

Total Time 1 hours 35 minutes

Number Of Ingredients 18

Ingredients

1 cup all-purpose flour
? cup granulated sugar
¼ teaspoon kosher salt
½ cup cold butter, cubed
½ cup chopped crystallized ginger
1?½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon baking soda
2 cups plus ½ Tbsp. all-purpose flour, divided, plus more for skillet
¾ cup butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1?½ teaspoons vanilla extract
½ cup sour cream
1 cup fresh blueberries (from 1 [6-oz.] container)
Vegetable shortening, for greasing pan

Steps:

Prepare the Crumb Topping: Stir together flour, sugar, and salt in a medium bowl; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover; chill until ready to use.
Prepare the Cake: Preheat oven to 350°F. Combine crystallized ginger, baking powder, salt, cinnamon, baking soda, and 2 cups of the flour in a food processor; process until ginger is very finely chopped and mixture is well combined, about 2 minutes. Set aside.
Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 minute. Gradually add granulated and brown sugars; beat until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating until just combined after each addition. Beat in vanilla, 10 seconds. With mixer running on low speed, gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture, beating until just combined after each addition.
Toss together blueberries and remaining ½ tablespoon flour in a bowl. Gently fold blueberry mixture into batter. Spoon into a greased (with shortening) and floured 10-inch cast-iron skillet or oven-proof skillet (at least 2 inches deep). Smooth batter into an even layer using an offset spatula. Sprinkle evenly with Crumb Topping.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Transfer to a wire rack. Cool 30 minutes to serve warm, or cool completely, about 1 hour.

BLUEBERRY GINGERBREAD CAKE RECIPE: HOW TO MAKE IT

Blueberry Gingerbread Cake Recipe: How to Make It image

The addition of blueberries in this gingerbread cake may be unusual, but the flavor is wonderfull. The mild ginger flavor appeals to all palates. #151;Vera Springer, Woodstock, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 cup plus 2 tablespoons sugar, divided
1/2 cup vegetable oil
3 tablespoons molasses
1/2 teaspoon salt
1 large egg
2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup buttermilk
1 cup fresh or frozen blueberries

Steps:

In a large bowl, combine 1 cup sugar, oil, molasses and salt. Beat in egg. Combine 2 cups flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to the sugar mixture alternately with buttermilk. Place the remaining flour in a resealable plastic bag; add blueberries and shake lightly to coat. Fold into batter. , Pour into a greased 11x7-in. baking dish. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 267 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 205mg sodium, CarbohydrateContent 42g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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