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January 07, 2012

Gingerbread cake with Blueberry Sauce

This full of flavor, not calories recipe will make the dieting blues go away. Cooking Light magazine.

2 cups all-purpose flour
1/3 cup crystallized ginger, chopped
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground clove
1 cup low fat buttermilk
1/2 cup sugar
1/2 cup molasses
1/4 cup vegetable oil
2 large eggs
1 1/2 cups frozen blueberries, thawed

Blueberry Sauce
1/2 cup orange juice
1/2 cup sugar
2 tablespoons chpped crystallized ginger
2 cups frozen blueberries, thawed

Preheat oven to 350 degrees. Combine flour and the next 7 ingredients (through cloves) in a large bowl, stirring well with a whisk. Make a well in center of mixture.
Combine buttermilk and next 5 ingredients (through eggs), stir well with a whisk.
Add buttermilk mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into a 9 inch square baking pan coated with oil. Bake for 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in dish for 10 minutes on a wire rack. Remove from pan and cool on wire rack.
Spoon Blueberry Sauce over the top of individual pieces, dollop with whipped topping.

Posted by terri at January 7, 2012 06:12 PM