Blueberry Gingerbread With Wild Blueberry Sauce

“Tastes like classic gingerbread  but with a twist . . .blueberries!  Made healthy with whole wheat flour, applesauce instead of oil and less sugar than usual.  The blueberries also make this gingerbread super moist.  The blueberry sauce adds zing with a citrus spin and is also low in sugar. You’ll never tell the difference!”

Blueberry Gingerbread



  • 3/4 cup no sugar added applesauce
  • 3/4 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 cups whole wheat flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 tsp ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh or frozen blueberries
  • 1 cup non-fat milk with 1 tsp lemon juice mixed in
  • 1 tbsp sugar

Wild Blueberry-Citrus Sauce

  • 2 cups frozen or fresh blueberries
  • 1/2 cup orange juice
  • 2 tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1/4 cup water or orange juice
  • 4 tsp cornstarch
  • 2 tbsp brown sugar
  • 2-3 pinches salt


  1. Preheat oven to 350. Grease and flour a 11×17 baking dish.
  2. Set the milk aside and add in 1 tsp lemon juice to sour the milk.
  3. In a large bowl, mix together the applesauce, 3/4 cup sugar and molasses. Beat in the egg.
  4. In a separate bowl, mix together the flour, cinnamon, nutmeg, ginger, baking soda and salt.
  5. Add the milk and lemon juice mixture to the wet ingredients.
  6. Gradually add the dry ingredients into the wet ingredients and mix just until blended (try not to overmix or you may get a tough bread. Some flour streaks are okay!)
  7. Carefully stir in the blueberries, again being careful to not overmix.  Just a few strokes should do it. Pour the batter into the prepared pan and sprinkle 1 tbsp of white sugar over the top.
  8. Bake for 35-40 minutes in a preheated oven, or until toothpick inserted in the center comes out clean. Cool thoroughly.
  9. For sauce: Bring blueberries, orange juice and lemon juice to a boil over medium heat in a saucepan.
  10. Stir in cinnamon, brown sugar and salt then adjust heat to low.
  11. Whisk together water (or juice) and cornstarch until there are no lumps. Stir the cornstarch mixture into the blueberry mixture and continue to stir until sauce thickens. Remove from heat and let stand 10 minutes before serving.
  12. Spoon blueberry sauce over gingerbread and top with light whip cream and a dusting of cinnamon for a beautiful presentation.


  • The salt in the blueberry sauce is very important. The sauce has very little sugar in it and the salt acts to enhance the flavors. If you hold the salt, taste the sauce. Then add the salt… you’ll be amazed at how it spikes the sweetness and other flavors of the sauce!
  • If you don’t have orange juice for the sauce, use any fruit juice you have on hand!  I have used apple juice quite often for this and it turns out just as delicious!

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Categories: Desserts, Recipes


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3 Comments on “Blueberry Gingerbread With Wild Blueberry Sauce”

  1. November 3, 2011 at 11:05 pm #

    Yummy! Looks so decadent.

  2. November 27, 2011 at 10:25 am #

    I’ve got a thing for gingerbread lately. This looks realy good, love the sauce!

    • November 27, 2011 at 3:28 pm #

      This one is a feel good recipe, too. It is oil/butter-less, low sugar and whole wheat. I just made this for a dinner party 2 days ago. There were 4 desserts in total and this one went FAST! Everyone came back for more and it was gone. Guest really love to indulge in this when they find out it’s healthier too! I hope you enjoy!

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