Blueberry flax gingerbread makes a great afterschool snack

blueberry flax gingerbread

First week of school.

It hits you right between the eyes, doesn’t it?

This is my transition week, when I stumble from summer into September.

  • I had forgotten how rushed the mornings can be with a school bus to catch.
  • It’s sooo dark on my early morning walk with the dog.
  • Since when do skating lessons need to start in September?

I may love the new school supplies but boy this week is tough.

I can’t feel too sorry for myself though.  At least I’m not a teacher dealing with indoor recess on this rainy day the first week of school.

I can drink my tea in peace and be thankful that homework hasn’t started yet.


blueberry flax gingerbread

There is more to celebrate too.

Fall is coming, the season of cider and gingerbread, of soup and stew.

To mark the transition I made this blueberry flax gingerbread, a very September-like cake; it has one foot in summer and the other in fall.

And don’t we all?

Kids or no kids, school or no school, everyone struggles a little bit with the transition from summer to September.

By next week my cooking will be back in full swing again, but I intend to jump in the river at least one more time before the leaves turn.


blueberry flax gingerbread

Blueberry flax gingerbread

(Thanks to Joel who suggested I add flax to the recipe)

  • 1/2 cup Grandma Fancy Molasses
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • ½ teaspoon vanilla
  • 1 3/4 cups flour (half whole grain half white works well)
  • ¼  cup ground flaxseed
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tsp. ginger
  • 1 cup blueberries


  1. Grease an 8” round or square cake pan and line the bottom with parchment paper
  2. Mix soda and molasses.
  3. In a medium bowl cream butter and sugar, then add the egg, vanilla and molasses mixture.
  4. Combine remaining dry ingredients.
  5. Add dry ingredients to butter mixture, alternating with the milk.
  6. Fold in the blueberries.
  7. Spread in prepared pan and bake at 350 F for about 45 minutes.

We have loads more recipes for gingerbread, including a whole e-book devoted to gingerbread.

You might also like gingerbread with blackberries (or raspberries)

blackberry gingerbread

Family Favourite Molasses Blueberry Pancakes

blueberry pancakes


There’s nothing I love more than fluffy blueberry pancakes.

This is my childhood recipe for pancakes, with a touch of molasses added for a little oomph.

The original recipe is from a children’s book we had when I was growing up, called

Old Black Witch.


In the story, the grumpy old witch ends up being nicer than she looks.

She makes excellent pancakes.

And she turns the bad guys into toads.

No matter how many other pancake recipes I try, this is the one I always come back to. The pancakes are fluffy and the recipe doubles well. Leftover pancakes can be frozen and come in handy on weekday mornings when breakfast is sometimes rushed. In fact, I always double the recipe and often mix in some whole wheat or spelt flour. If you double it you can also replace ½ cup of the milk with plain yogurt.

Fluffy blueberry pancakes with a touch of molasses

Old Black Witch’s Blueberry Pancakes

(Slightly adapted)

  • 1 ¼ cups flour (can use up to ½ cup of whole grain flour)
  • 2 ½ tsp baking powder
  • 2 Tbsp sugar
  • ¾ tsp salt
  • 1 egg, beaten
  • ¾ cup of milk
  • 1 to 2 Tbsp Grandma Fancy Molasses
  • 3 Tbsp oil
  • ½ cup blueberries (optional)
  1. Combine dry ingredients in a medium bowl.
  2. In a larger bowl combine the wet ingredients.
  3. Add the dry to wet then stir in the blueberries (if using).
  4. Then chant Old Black Witch’s incantation:
  5. “Gobble dee gook with a wooden spoon. The laugh of a toad at the height of the moon.”
  6. Drop by ¼ cup measure on a medium-hot, well-greased frying pan.
  7. Flip when the batter is set and the edges lose their wet look.
  8. Keep warm until ready to eat.
  9. Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp maple syrup and 1 Tbsp molasses)

*From the book Old Black Witch, by Wende and Harry Devlin, published in 1963.


Fluffy blueberry pancakes make a fast and easy meal


Dense & Spicy Ginger Molasses Muffins

dense and spicy ginger molasses muffins

What’s with the giant muffin phenomenon? I have yet to figure out the appeal of muffins that are the size of softballs. I think of muffins as snack food, something to grab with an apple or to eat alongside a cup of tea. A muffin is not a meal.

If you need a muffin to be a breakfast substitute you’d be better of baking my blueberry wheat germ muffins.

But if you want a plain delicious muffin for a not-too-filling tasty snack, these ginger molasses muffins will do it.

This recipe was given to me by a friend years ago. And although they’re called muffins, they’re really somewhere in between that and a rich, dense piece of cake. They have a nice spicy kick too.

Don’t be alarmed by the texture of the batter. It’s very stiff but don’t worry, your muffins will come out of the oven just fine. I have used blueberries instead of dates (as in the photos here) with delicious results.

But heed this warning: if you use frozen berries your batter will seize up completely, you’ll half panic as you try to spoon it into the pans, and while they’re baking you’ll start to mix up another batch because you’ll be convinced that they’re headed for the compost. They’ll be delicious though (some will just sink a bit in the middle).

Ginger Molasses Muffins

Makes 12 regular-sized muffins


  • 1 ¼ cups flour
  • 6 Tbsp brown sugar
  • 2 tsp ginger
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter
  • 6 Tbsp Grandma Fancy Molasses
  • 1 egg
  • 1 cup chopped dates  or fresh blueberries


  1. In a medium bowl combine flour, ginger, baking powder, baking soda and salt.
  2. In another bowl cream butter and brown sugar.
  3. Add egg and then molasses to butter mixture, mixing well after each addition.
  4. Add dry ingredients to the creamed mixture and mix gently.
  5. Spoon into prepared muffin tins and bake at 350 F for about 20 minutes.


Easy Blueberry Gingerbread is a Wholesome Snack

Blueberry Gingerbread is a wholesome snanck that's easy to prepare

It’s April and my kids are sick of their school lunches. They’re sick of the sandwiches and the cookies and the same old apple.

I can hardly blame them, repetition can have its drawbacks. But I won’t cave on cafeteria lunches.

So we’re trying to mix it up a bit: different fruit, another kind of bread, and this tasty little blueberry gingerbread. It’s a little muffin-ish, but my kids are tired of muffins too so “cake” in their lunch is a good thing. I call this gingerbread, although there is no ginger in it but that classic molasses and spice flavour is there. If you want a bit more authenticity feel free to add ½ teaspoon of ginger and may be a pinch of cloves.

It’s a wholesome snack that’s easy to prepare, and delicious.

Blueberry gingerbread

(Adapted from

  • 1/2 cup Grandma Fancy Molasses
  • 1/2 tsp. baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • ½ tsp. vanilla
  • 2 cups flour (half whole grain half white works well)
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp cinnamon
  • 1 tsp. ginger
  • 1 cup blueberries
  1. Grease an 8” round or square cake pan and line the bottom with parchment paper (or flour).
  2. Mix soda and molasses.
  3. Combine remaining dry ingredients.
  4. In a medium bowl cream butter and sugar, then add the egg, and molasses mixture.
  5. Add dry ingredients, alternately with the milk.
  6. Fold in the blueberries.
  7. Bake at 350 for about 45 minutes.

If you’re a fan of gingerbread try my favourite Old Fashioned Gingerbread, or one of my kids’ sticky favourites, chocolate gingerbread. We have a free Gingerbread e-book too that you can download in one easy click.


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