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Blueberry Gingerbread Cake with Toffee Sauce

Blueberry Gingerbread Cake with Toffee Sauce. A moist and delicious homemade gingerbread cake bursting with blueberries and served warm with an easy to make toffee sauce.

Blueberry Gingerbread Cake with Toffee Sauce close up photo of single slice

Blueberry Gingerbread Cake with Toffee Sauce

Fresh Newfoundland wild blueberries still are still on the bushes even though there is still a nighttime chill in the air. The time seems perfect to make this delicious Blueberry Gingerbread Cake. (originally published Sept. 2016)

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill in St. John’s, Newfoundland.

Spouse in particular loves a warm, comfort food dessert, especially if there’s a warm, sweet sauce involved too. No sauce is better  than the one in our very popular recipe for Sticky Toffee Pudding.

She is also a fanatic for anything gingerbread. 

Blueberry Gingerbread Cake with Toffee Sauce photo of one slice without added sauce

Blueberry Gingerbread Cake is delicious on its own but fantastic with toffee sauce.

Creating a blueberry Gingerbread Cake recipe.

I set out to create this cake with a slightly thicker batter which would help suspend the blueberries throughout the cake as it baked. The simple, straightforward method is pretty common to many cakes, so there’s nothing unusual in the preparation method.

I did decide to mix the molasses in the cake with the milk to add as the liquid ingredients. Creaming molasses into the butter mixture most often splits in and this can result in a less stable batter. This alternative method worked very well and produced a smooth and creamy batter.

Blueberry Gingerbread Cake ready for the oven

Blueberry Gingerbread Cake ready for the oven.

 

Blueberry Gingerbread Cake fresh from the oven

Blueberry Gingerbread Cake fresh from the oven

This cake is very well spiced because that’s how we like it around here but you can easily add less spices if that’s what you prefer. I can tell you that the house smells Christmas as the heady scent of those spices wafts through every corner of every room.

Actually, this would make a delicious dessert for Thanksgiving or even Christmas dinner.

TIP:

Dusting the pan with cinnamon improves the final appearance

Dusting the pan with cinnamon improves the final appearance.

One of the things I like to do when baking any sort of spice cake is to dust the pan with cinnamon if it is included in the recipe. It usually is.

Normally, I dust a greased pan with flour but this can leave an unsightly ring of white flour around the edge. Sometimes it occurs in the creases of the pattern of a bundt pan in particular.

Dusting with cinnamon prevents this and improves the appearance of your cake. I do the same with cocoa powder for many chocolate cake recipes.

When I do find flour marks on other cakes, I have a simple solution to that as well. I use a fine bristle pastry brush to sweep it all of of the cake before serving. When you bake a perfect cake, you want to look as perfect as possible too.

The dusting of cinnamon on the pan leaves no white flour marks

The dusting of cinnamon on the pan leaves no white flour marks.

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Top Ten cake recipes photo collage with title text for Pinterest

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Blueberry Gingerbread Cake with Toffee Sauce close up photo of single slice
Yield: 16 servings

Blueberry Gingerbread Cake with Toffee Sauce

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Blueberry Gingerbread Cake with Toffee Sauce - a moist and delicious homemade gingerbread cake bursting with blueberries and served warm with an easy to make toffee sauce.

Ingredients

3 1/2 cups flour

  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cloves
  • 1 1/2 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 Tbsp ground cinnamon
  • 1 1/2 Tbsp powdered ginger
  • 2/3 cup molasses
  • 1 cup milk
  • 1 cup salted butter
  • 1 1/2 cups lightly packed brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups fresh or frozen blueberries

For the Toffee Sauce

  • 1 cup whipping cream
  • 1/2 cup butter
  • 1/2 cup firmly packed brown sugar
  • 2 Tbsp molasses
  • 4 Tbsp golden syrup or corn syrup
  • 2 tsp vanilla extract

Instructions

To prepare the cake

  1. Preheat oven to 350 degrees F. Grease a large bundt pan or tube pan well and dust the inside lightly with cinnamon.
  2. Sift together the flour, spices, baling soda and baking powder. Set aside.
  3. Stir together the molasses and milk until well blended and the molasses is fully mixed into the milk. Set aside.
  4. Cream together the butter and brown sugar until light and fluffy, about 5 minutes,
  5. add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  6. Fold in the dry ingredients into the creamed mixture alternately with the molasses & milk mixture. Always begin and end with the dry ingredients. As a general rule I add the dry ingredients in 3 portions and the liquid in 2 portions.
  7. When the last of the dry ingredients is almost fully incorporated into the batter, add the blueberries for the final few folds of the batter.
  8. Spread the batter evenly into the prepared bundt pan and bake for about 1 hour and 15 minutes or until a wooden toothpick inserted into the centre of the cake comes out clean. I generally start checking about 10 minutes before the baking time is up. Using frozen berries will take the longest baking time.

To prepare the Toffee Sauce (makes about 2 cups)

  1. Bring all of the ingredients to a slow rolling boil for about 2 min before serving over slices of the cake.

Notes

This cake can also be made in 2 small loaf pans if you prefer. (8x4 inch size.

Dusting the pan with cinnamon improves the final appearance.

One of the things I like to do when baking any sort of spice cake is to dust the pan with cinnamon if it is included in the recipe. It usually is.

Normally, I dust a greased pan with flour but this can leave an unsightly ring of white flour around the edge. Sometimes it occurs in the creases of the pattern of a bundt pan in particular.

Dusting with cinnamon prevents this and improves the appearance of your cake. I do the same with cocoa powder for many chocolate cake recipes.

When I do find flour marks on other cakes, I have a simple solution to that as well. I use a fine bristle pastry brush to sweep it all of of the cake before serving.

When you bake a perfect cake, you want to look as perfect as possible too.

Nutrition Information

Yield

16

Serving Size

1 slice

Amount Per Serving Calories 395Total Fat 24gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 7gCholesterol 99mgSodium 249mgCarbohydrates 44gFiber 1gSugar 40gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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gail

Monday 8th of March 2021

Can this be made in a 9x13 pan? I don't have a bundt pan or cake pan with a hole in centre. Probably lessen the baking time a bit but let the toothpick be your guide? Do you think this could work or would the spices and molasses scorch?

Laura Moraze

Saturday 6th of March 2021

Made this blueberry Gingerbread cake last week and it was loved by all They keep asking for another soon It was just lovely and delicious as aLL your recipes

R.C.

Saturday 10th of October 2020

I cant believe how many ads you show. By the time I scroll to the recipe, I've lost interest in cooking.

Cynthia

Friday 18th of September 2020

How would fresh or frozen cranberries work in this recipe? I'll try the blueberries first of course.

Karen

Thursday 7th of May 2020

Would this be good without the sauce?

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