Gingerbread Cake with Blueberry Sauce

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

Preparation

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.)