Gingerbread Cake with Blueberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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). 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 |
blueberry sauce |
3/4 cup frozen reduced-calorie whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
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 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.
4. Spoon Blueberry Sauce over top of individual pieces; dollop with whipped topping.
5. (Totals include Blueberry Sauce.)
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