A delightful spiced cake infused with blueberries, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
Ensure the oven is fully preheated before placing the cake for even baking.
In a mixing bowl, combine the granulated sugar, salt, and molasses. Beat until well mixed.
Use room temperature molasses for easier mixing.
Add the egg to the mixture and beat until smooth.
Crack the egg into a separate bowl first to avoid shell pieces.
In another bowl, whisk together the flour, ginger, cinnamon, nutmeg, and baking soda.
Sift the dry ingredients for a lighter cake texture.
Toss the blueberries with 2 tablespoons of the flour mixture to coat them.
Coating the blueberries prevents them from sinking to the bottom of the cake.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
Do not overmix to keep the cake tender.
Gently fold in the coated blueberries.
Folding prevents the blueberries from breaking and coloring the batter.
Pour the batter into the prepared baking dish and smooth the top.
Tap the dish gently on the counter to remove air bubbles.
Sprinkle the coarse sugar evenly over the top.
This creates a delightful crunchy topping.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Check the cake at the minimum time to avoid overbaking.
Let the cake cool slightly before cutting into squares and serving.
Serve warm with a dollop of whipped cream for a treat.
Continue in our app for the best experience
