Blueberry Gingerbread

From: Jo in Arlington

On Aug 11, 2008

Update 8/11/08: A friend asked me to make it for her — a camping cook-out competition. It won first place! (out of 32 entries in dessert competition). She cut it up to look like a star and placed sliced strawberries around it. Received a very nice trophy too! Absolutely wonderful! Not overpowering gingerbread flavor — the blueberries make the difference. I used a 11 x 8 baking dish. Served as is (no additional butter or whipped cream). I would suggest that you don't cover it tightly...the sugar tends to be absorbed and you lose the crunchy top created by the sugar. This is a keeper!

From: Southwest Chef from Oklahoma

On Dec 30, 2007

You really couldn't taste the blue berries, but i loved the gingerbread. i live in a family of four and it was gone in 2 days.

From: Kasha

On Sep 19, 2004

I made a really big loaf pan, and used part whole wheat flour, and substitued applesauce for all of the oil and it still came out great, and no fat! Smelled fantastic cooking, and I ate the batter off the beaters it was so good! I didn't put any sugar on top, and cut down on the sugar in the recipe a titch and it was great. Oh, also used yogurt, as there is no buttermilk in France. No problem! I wouldn't serve it any way but plain-and maybe warm. We're going to have great breakfasts for a few days!

From: Sandy1166

On Jul 8, 2002

This is absolutely the best gingerbread I've ever eaten...and, it's easy to make. It's very moist and has a wonderful flavor. No whipped cream is needed!!!!