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Blueberry Gingerbread

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Using Earl Grey Tea and 2 cups of fresh blueberries makes this recipe memorable. Delicious served warm with fresh whipped cream.

Prep Time: Prep time: 15 min. Cook time: 40 min.
Serving Size: serves 15
  • 1 c. sugar
  • 1 tsp. cloves
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. salt
  • 1 heaping tsp. baking soda
  • 2 1/2 c. of flour
  • 1 c. boiling water
  • 1 tsp. Earl Grey or black tea of choice
  • 1/2 c. molasses
  • 2 eggs
  • 1/2 c. cooking oil (canola is fine)
  • 1-2 c. blueberries
Brew tea in water and steep 5 min. Strain and allow to cool completely.
Mix sugar, cloves, cinnamon, ginger, salt, baking soda, and flour.
Mix together the molasses, eggs, and oil, then add them to dry ingredients.
Stir in brewed tea. Then fold in the blueberries.
Pour batter into a greased and floured 9"x13" cake pan.
Bake at 350°F for about 40 min. or until done.

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