Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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).

Recipe by Cooking Light March 2001


Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

12 servings (serving size: 1 cake piece, about 2 tablespoons sauce, and 1 tablespoon whipped topping)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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.

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

  • (Totals include Blueberry Sauce.)

Nutrition Facts

284 calories; calories from fat 22%; fat 7g; saturated fat 1.8g; mono fat 1.8g; poly fat 2.6g; protein 4.4g; carbohydrates 52.4g; fiber 1.9g; cholesterol 38mg; iron 3mg; sodium 277mg; calcium 105mg.