“Gingerbread and blueberry?” you ask. “Sounds weird.”
It is! It’s unconventional! Aka way cooler than your ordinary regular old plaiiiiin gingerbread cake or your dingy, normal, run-of-the-milk blueberry muffin.
Yessireeeee gingerbread and blueberry is actually a perfect combination, just nobody knows about it yet. UNTIL NOW.
In other news, I thought I was going to be writing out this recipe on a train headed back home to Michigan for Christmas right now, but I missed my train!! Ahhhhh!
Here’s what happened. I waltzed into union station a lovely fifteen minutes early, and the place was PACKED. There isn’t really any good signage of any kind in there other than the big letters for the gates, but that means nothing if you don’t know what train is at which gate.
I think there are some light up signs with a million tiny letters on them that probably say something useful, BUT fun fact, I have horrible eye sight and there was a million ppl between me and the light up boards so I couldn’t see anything they said, so I thought, oh hey, I’ll go ask this nice train lady right here who’s sitting behind the desk lookin like she’s tryna answer some questions.
So I asked her which gate my train was at, and from beneath her mask, over the din of the million holiday travelers, I heard her say, “D.”
However. About three minutes after my train left the station, I realized that what she actually said was “E.”
And I was in line to board a train going to St. Louis.
So. You know what this means?
I should probably get some glasses.
And drown my sorrows in a slice of this cake.Print
An unconventional but perfect mix between a blueberry muffin and a gingerbread cake with a scrumptious toffee sauce!
- 2 cups flour
- 2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
For the toffee sauce:
- 1/2 cup brown sugar
- 6 Tablespoons butter
- 1/2 teaspoon coarse Kosher salt
- 1 teaspoon vanilla
- 1/2 cup heavy cream
Preheat oven to 350 degrees.
In a mixing bowl, mix together flour, ginger, cinnamon, powder, soda, salt, cloves, allspice, and nutmeg.
In another mixing bowl, whisk together brown sugar and eggs. Mix in molasses, milk, vegetable oil, and vanilla.
Combine the wet and dry ingredients until just smooth. Fold in blueberries.
Coat a bundt pan with nonstick spray. Pour the batter into the pan and shake the pan gently to even out the batter.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, make the toffee sauce:
Add brown sugar and butter to a sauce pan and cook over medium heat, stirring constantly, about five minutes, or until it looks thick and caramel-y.
Remove from heat. Add the salt and vanilla and stir. (Beware, mixture will sputter).
Add the heavy cream and stir until combined.
After cake has cooled, remove it from the pan by inverting onto a serving dish.
Drizzle the toffee sauce over the top, and serve!