• 1serving
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups Quick Cake Mix, recipe follows

  2. 1 teaspoon Three-Spice Mix, recipe follows

  3. 1 teaspoon ground ginger

  4. 1/4 teaspoon baking soda

  5. 1 (3-ounce) package dried blueberries (3/4 cup)

  6. 2/3 cup buttermilk

  7. 2 tablespoons molasses (not too dark)

  8. 2 large eggs

  9. 2 tablespoons sugar blended with

  10. 1/2 teaspoon Three-Spice Mix (spiced sugar)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Coat a 9 by 9 by 2-inch pan with nonstick oil-and-flour baking spray, then set aside.

  2. Whisk the cake and spice mixes, the ginger and baking soda together in a large bowl to combine. Add the berries and toss well. Make a well in the middle of the dry ingredients.

  3. Whisk the buttermilk , molasses, and eggs in a 1-quart measure until smooth. Pour into the well in the dry ingredients, then fold in using a large rubber spatula . The batter should be lumpy with a few floury specks still clearly visible.

  4. Scoop the batter into the pan, spreading to the corners, and sprinkle the spiced sugar evenly on top. Bake in the lower third of the oven until lightly brown and a cake taster inserted into the middle of the gingerbread comes out clean, 25 to 30 minutes.

  5. Cool the gingerbread in the upright pan on a wire rack to room temperature, cut into large squares, and serve.


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