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1
To Make Cake:
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Preheat oven to 350u00b0F. Butter and flour a 10 x 3-inch deep cake pan. Set aside.
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3
In a large bowl and using an electric beater, beat together the softened butter and sugar until light and fluffy. Scrape down sides of bowl. Mix in the vanilla extract. Add the egg yolks, one at a time, beating for 15 seconds after each egg. Scrape down sides of bowl.
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In a small mixing bowl, place the 2 cups of flour, salt, and baking powder. Stir until well incorporated. In another small bowl, mix the remaining 2 tablespoons of flour with the blueberries by tossing lightly with a fork. Tap any excess flour (not coating blueberries) out of bowl.
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5
Alternating with the buttermilk, add the dry ingredients to the butter/sugar mixture, blending well after each addition. Fold in the blueberries carefully.
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6
Turn batter into prepared cake pan and level with spatula. Place in preheated oven and bake for 40 to 50 minutes or until toothpick inserted into middle of cake comes out clean.
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Cool the cake for 10 to 15 minutes, then run a knife along the edge to loosen. Flip pan over onto rack, then flip back over (and place on serving plate) so rounded surface is ready for glazing.
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To Make Glaze:
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Pour the melted butter into a medium sized mixing bowl.
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Add sugar, milk, vanilla extract and mix well. Add more milk to reach desired consistency if needed. Blend in the chopped ginger.
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Coat the cake with the glaze, and serve.
