Gingerbread Cake With Blueberry Sauce Recipe

Name: Gingerbread Cake With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3/4 cup frozen reduced-calorie whipped topping, thawed

Servings: persons

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
3/4 cup frozen reduced-calorie whipped topping, thawed

1
Preheat oven to 350u00b0.
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 350u00b0 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.)

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/3 cup chopped crystallized ginger (optional), 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Gingerbread Cake With Blueberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cake With Blueberry Sauce

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