Servings: 8 serving(s)
Prep time: 15 minutes
Total time: 1 hours
Cooking time: 45 minutes
Blueberry flax gingerbread is a wholesome snacking cake that’s teeming with blueberries. Enjoy it as you would a blueberry muffin.
First week of school.
It hits you right between the eyes, doesn’t it?
This is my transition week, when I stumble from summer into September.
- I had forgotten how rushed the mornings can be with a school bus to catch.
- It’s sooo dark on my early morning walk with the dog.
- Since when do skating lessons need to start in September?
I may love the new school supplies but boy this week is tough.
I can’t feel too sorry for myself though. At least I’m not a teacher dealing with indoor recess on this rainy day the first week of school.
I can drink my tea in peace and be thankful that homework hasn’t started yet.
There is more to celebrate too.
Fall is coming, the season of cider and gingerbread, of soup and stew.
To mark the transition I made this blueberry flax gingerbread, a very September-like cake; it has one foot in summer and the other in fall.
And don’t we all?
Kids or no kids, school or no school, everyone struggles a little bit with the transition from summer to September.
By next week my cooking will be back in full swing again, and I intend to jump in the river at least one more time before the leaves turn.
Blueberry flax gingerbread
(Thanks to Joel who suggested I add flax to the recipe)
- 1/2 cup Crosby’s Fancy Molasses
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
- ½ teaspoon vanilla
- 1 3/4 cups flour (half whole wheat, half white works well)
- ¼ cup ground flaxseed
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 tsp. ginger
- 1 cup blueberries
- Grease an 8” round or square cake pan and line the bottom with parchment paper
- Mix soda and molasses.
- In a medium bowl cream butter and sugar, then add the egg, vanilla and molasses mixture.
- Combine remaining dry ingredients.
- Add dry ingredients to butter mixture, alternating with the milk.
- Fold in the blueberries.
- Spread in prepared pan and bake at 350 F for about 45 minutes.
One more thing…
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We have loads more recipes for gingerbread, including a whole e-book devoted to gingerbread.
You might also like gingerbread with blackberries (or raspberries)