Dairy-Free Wild Blueberry Gingerbread
Prep time
Cook time
Total time
Wild blueberries add a delicious layer of flavor and moisture to my favorite classic dairy-free gingerbread recipe.
Recipe type: Dessert
Cuisine: American
Serves: 18 servings
  • 1½ cups frozen wild blueberries
  • 2 tablespoons + 3 cups all-purpose flour or white-wheat flour, divided
  • 1½ teaspoons baking soda (high altitude adjustment: 1-1/4 teaspoons above 3000 ft; 1 teaspoon above 6000 ft)
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • 1½ cups sugar (see below for options)
  • ¾ cup rice bran, grapeseed, or canola oil
  • 2 large eggs (see below for egg-free option)
  • 6 tablespoons blackstrap molasses
  • 1½ tablespoons apple cider vinegar
  • 1 cup + 2 tablespoons water
  • Powdered confectioners’ sugar, for topping
  1. Preheat your oven to 350ºF and grease and flour a 9x13-inch baking dish.
  2. Place the blueberries and 2 tablespoons flour in a medium bowl and toss to evenly coat each blueberry.
  3. Place the remaining 3 cups flour in a large bowl, and whisk in the baking soda, cinnamon, ginger, nutmeg, and salt.
  4. In a mixing bowl, blend the sugar, oil, egg, molasses, and vinegar until smooth.
  5. Stir in half of the flour mixture, followed by the water, and then the remaining flour mixture. Do not over mix, a few small lumps are okay.
  6. Gently stir in the blueberries with any residual flour.
  7. Pour the batter into your prepared baking pan, making sure to scrape out as much as you can.
  8. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  9. Let cool before cutting into slices. Plate and sift powdered sugar over top of each piece.
Sugar Alternatives: For a mellower unrefined sweetness, replace the sugar with coconut / palm sugar. I recommend grinding the coconut sugar to a powder in a spice grinder prior to adding it to your recipe.

Egg-Free / Vegan: Omit the eggs, increase the water to 1-1/2 cups, and blend 1 tablespoon egg replacer (such as Energ-G) and 2 tablespoons cornstarch in with the wet ingredients until smooth. For vegan and non-GMO, be sure to use organic sugar or the coconut sugar alternative.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/wild-blueberry-gingerbread