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Blueberry Gingerbread Snack Cake
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Gingerbread Snack Cake with Blueberries

Author: Zoë François

Ingredients

  • 2 cups (240g) all-purpose flour* see note for gluten-free alternative
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup (112g) coconut oil (plus more for pan)
  • 1 1/4 cups (250g) sugar
  • 3 Tbsp (60g) blackstrap molasses
  • 1 egg** see note for vegan alternative
  • 1 cup (237g) buttermilk** see note for vegan alternative
  • 1 3/4 cups (200g) blueberries fresh or frozen
  • 1 Tbsp finely chopped candied ginger (optional)
  • 1/4 cup (50g) raw, Demerara or crystal sugar for pan and top

Instructions

  • Preheat oven to 350°F. Grease a 7 x 9 1/2 -inch (or 8-inch square) pan and coat with raw sugar.
  • In a medium bowl whisk together the flour, spices, baking soda, and salt.
  • In a large bowl, using a handheld mixer on low speed, combine the coconut oil, sugar, and molasses. Turn speed to medium high and beat for about a minute or until fluffy.
  • Add the egg and continue mixing until incorporated.
  • Add 1/3 of the flour mixture and mix on low speed until just blended. Add ½ the buttermilk and continue mixing until just blended. Repeat with another 1/3 flour, remaining buttermilk and then finish with the remaining flour.
  • Use a rubber spatula to gently (and quickly) fold in 1 ½ cups of the blueberries and candied ginger. Pour the batter into the prepared pan and spread evenly. Sprinkle remaining blueberries and raw sugar over the top.
  • Bake in the center of the oven for about 35-45 minutes (45-50 minutes if you used frozen berries) or until a tester comes out with moist crumbs, don’t over bake.
  • Serve warm or at room temperature.

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Notes

*For a gluten-free version, simply replace the flour with an all-purpose gluten-free flour mix. I like Better Batter, King Arthur, Bob’s red Mill and Cup4Cup gluten-free all-purpose flour blends.
**For a vegan version, replace the egg with 1 Tbsp. flaxseed + 3 Tbsp. water. Blend the flax and water in a small bowl and allow to sit for about 5 minutes, until it is thick and viscous. Replace the buttermilk with unsweetened soy milk + 1 tsp lemon juice.