Randy Mayor; Lydia DeGaris-Pursell
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).

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

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

Step 5

(Totals include Blueberry Sauce.)

Ratings & Reviews

KahuKenny's Review

December 22, 2008
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.

missincognita's Review

December 20, 2011
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! :-)

BJGeorge's Review

December 16, 2010
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.

MamaJackson's Review

January 26, 2014
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.

FarmerD's Review

February 11, 2014
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.

grandmas4's Review

August 07, 2010
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.

mary327's Review

January 01, 2013