Blackberries are abundant around our camp this time of year, their branches so laden with fruit that they drag on the ground along the dirt road all the way into our place. We fill buckets for fruit pies but this past weekend tried something a little different – blackberry gingerbread. My husband adapted this peach gingerbread recipe with what we had on hand: He used fresh ginger instead of dried, omitted the vanilla and used white sugar plus an extra tablespoon of molasses in place of brown sugar.
We had friends visiting from Boston so it was extra fun to serve them food gathered from the wild. And it made great picnic food for our daytrip to Hopewell Rocks.
Blackberry gingerbread cake recipe
- 2/3 cup butter, melted
- 2 cups flour
- 1 cup brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 1 ½ tsp. ginger (ground) or 2 tsp. fresh grated ginger
- 1 cup milk
- ½ cup Crosby’s Fancy Molasses
- 2 eggs, beaten
- 2 tsp. vanilla
- 1-1 1/2 cups of blackberries, raspberries or blueberries
- Preheat oven to 350 F. Grease and flour a 9” square or round cake pan. A spring form pan works too, and makes it easier to eat the cake while it’s still warm.
- Stir together flour, brown sugar, baking powder, baking soda, salt and spices.
- In another bowl whisk together the melted butter, milk, molasses, eggs and vanilla.
- Add the wet to the dry and combine gently but thoroughly. Pour into prepared pan and arrange the berries on top.
- Bake for 45-50 minutes. Serve on its own or with a little sweetened whipped cream on the side.
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A sprinkling of berries atop the batter stay put during baking. Make sure the top isn’t entirely filled with fruit – you want some batter showing through:
The berries bake into the gingerbread creating a delicious, and pretty, top layer: