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.
With fresh Newfoundland wild blueberries still on the bushes and the nighttime chill in the air, the time seemed perfect to make this delicious Blueberry Gingerbread Cake. Spouse in particular loves a warm, comfort food dessert, especially if there’s a warm, sweet sauce involved too like in our very popular recipe for Sticky Toffee Pudding. She is also a fanatic for anything gingerbread.
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 , straight forward 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.
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.
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- 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
- 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
Preheat oven to 350 degrees F. Grease a large bundt pan or tube pan well and dust the inside lightly with cinnamon.
Sift together the flour, spices, baling soda and baking powder. Set aside.
Stir together the molasses and milk until well blended and the molasses is fully mixed into the milk. Set aside.
Cream together the butter and brown sugar until light and fluffy, about 5 minutes,
add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
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.
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.
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.
Bring all of the ingredients to a slow rolling boil for about 2 min before serving over slices of the cake.
This cake can also be made in 2 small loaf pans if you prefer.
You can use flour to dust the pan after it is greased if you prefer but the cinnamon is my trick for keeping those white marks of flour off the edges of the cake. I do the same thing with cocoa when making chocolate cake.
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