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1
Preheat oven to 350u00b0; grease an 8-inch square baking pan and dust it with flour; tap out excess.
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2
Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat.
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3
Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl.
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4
Combine the butter and sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
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5
With the mixer on med-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
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6
Decrease mixer speed to low; add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
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7
After the last addition, mix for 30 seconds on medium speed.
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8
Stir in the blueberries.
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9
Scrape the batter into the prepared pan and smooth the top with a spatula.
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10
Bake the cake until it is golden and a pick comes out clean, 35-40 minutes.
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11
Let the cake cool in the pan for about 5 minutes; invert it onto a wire rack, then turn it right side up on a rack to cool completely.
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12
Icing- Whisk together the lemon juice and powdered sugar.
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13
Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides.
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14
Let stand until the icing firms up, about 30 minutes.
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15
Cut into 9 squares and serve.
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16
Store uneaten cake in a cake keeper.
