ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gingerbread Cake with Blueberry Sauce

Randy Mayor; Lydia DeGaris-Pursell
Yield 12 servings (serving size: 1 cake piece, about 2 tablespoons sauce, and 1 tablespoon whipped topping)
The new light shines on flavor, so no need to worry about compromising on desserts. Crystallized ginger deepens the flavor in this moist cake (although it's fine without it).

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup chopped crystallized ginger (optional)
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 3/4 cup low-fat buttermilk
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1/4 cup 1% low-fat milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups frozen blueberries, thawed
  • Cooking spray
  • Blueberry Sauce
  • 3/4 cup frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 284
  • caloriesfromfat 22 %
  • fat 7 g
  • satfat 1.8 g
  • monofat 1.8 g
  • polyfat 2.6 g
  • protein 4.4 g
  • carbohydrate 52.4 g
  • fiber 1.9 g
  • cholesterol 38 mg
  • iron 3 mg
  • sodium 277 mg
  • calcium 105 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl, stirring well with a whisk; make a well in center of mixture.

  3. Combine buttermilk and next 5 ingredients (buttermilk through eggs); stir well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into an 11 x 7-inch baking dish or 9-inch square baking pan coated with cooking spray. Bake at 350° 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. Cool completely on wire rack.

  4. Spoon Blueberry Sauce over top of individual pieces; dollop with whipped topping.

  5. (Totals include Blueberry Sauce.)