Gingerbread Cake with Blueberry Sauce

The irresistible idea of adding blueberries to gingerbread proved excellent in this cake! Of course, how could it not, with the super yummy sauce, containing bits of ginger, then topped with homemade whipped cream?! Still, I must confirm that this cake, also, stands alone very well. It's tasty and not difficult to make, at all.

Fabulous gingerbread....now the only one I ever make! It's moist (*I can't stand a dry cake!*) and the crystallized ginger and blueberries make it soooooo good! You don't have to do the blueberry sauce...although that is definitely nice for special occasions.

This cake is absolutely fabulous! Moist, tender and flavorful, it keeps very well on the shelf, freezes well, etc. Being gluten-free, I use rice flour and add an extra egg to the recipe to hold the dough together and prevent crumbling. The result is light and fluffy and very tasty, as this recipe is! I love the idea of blueberries with gingerbread ,how creative. It's great for holiday parties or any time of the year. We buy our blueberries frozen and inexpensively from Trader Joes. I just dump the frozen contents right into the recipe and it works out great! This cake is quick and easy to bake, and has become a household favorite. We hope you enjoy it even half as much as we do, and if so you will just love it! :-)

I made this recipe with Authentic Foods Multiblend, a gluten free flour. The only change I made was adding a tsp of xanthum gum. It was delicious! So for anyone out there who has gluten intolerance like me this is a great recipe for you.

Good flavor, esp with a little crystallized ginger. For me this turned into an upside down cake. Next time I shall add the blueberries to the dish first and sprinkle with a bit of sugar and then add the batter. I plan to top it with a bit of lemon curd or lemon sauce. Also, it did not fit into a 9" round pan but does work in a 9" square dish.

This cake is WONDERFUL! Moist, light & loaded with great Ginger flavor (even if you dont use the optional crystallized ginger). The Blueberry Sauce does need thickening though , but I often don't even make it and just use the whipped topping...or eat it plain. Just great! Or give the Frosting from Gingerbread Cake with Cream Cheese Frosting a try (but don't make the cake from that recipe...use this one). My review of that cake is at that recipe if your interested. If your craving Ginger, this is the solution! You can't lose with this one.