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Gingerbread with Blueberries
Source: dLife

Moist, dark, spiced cake with the added sweetness of blueberries.

Rating:
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 209.5
Total Carbs 38.6 g
Dietary Fiber 1.9 g
Sugars 18.9 g
Total Fat 5.4 g
Saturated Fat 0.5 g
Unsaturated Fat 1.5 g
Potassium 351.4 mg
Protein 3.3 g
Sodium 119.1 mg
Dietary Exchanges
1 Fat , 1 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 cup  white all purpose flour
1 cup  whole wheat flour
2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/4 tsp  salt
2 tsp  ground ginger
1 tsp  ground cinnamon
0.125 tsp  ground cloves
0.6667 cup  Soy Milk, plain, low fat
0 1/2 cup  Honey, dark
0 1/2 cup  molasses
0 1/4 cup  canola oil
1 each  Eggs, large, raw
0 1/2 tsp  vanilla extract
0 1/2 cup  fresh blueberries
1 each  cooking spray
Directions
  1. Preheat the oven to 350 degrees F.
  2. Mix together both flours with the baking powder, baking soda, salt, ginger, cinnamon, and cloves in a bowl. Make a well in the center and set aside.
  3. In a separate bowl, whisk together the soy milk, honey, molasses, and oil. Beat in the egg and vanilla. Pour this mixture into the well of the dry mixture; add the blueberries into the well, and mix to just combine.
  4. Place the batter into a cooking spray coated 8-inch square baking pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Remove the pan and place on a cooling rack to slightly cool. Cut into 12 pieces and serve warm.

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