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Blueberry Buttermilk Ginger Cake

Buttermilk makes a tender and rich cake. To substitute milk for the buttermilk, put 1 tablespoon lemon juice or white vinegar in a measuring cup then add milk to measure 1 cup; let stand 5 minutes then stir.

Prep Time: 15 minutes   |    Cook Time: 55 minutes   |    Makes: 8-10 servings


  • Vegetarian
  • Quick Prep
Ingredients
  • 3 3 3pkg. Volume(6 oz) Driscoll's Blueberries, divided
  • 1-1/2 1-1/2 1-1/2tsp. TEASPOON_USVolumeall-purpose flour, divided
  • 2 2 2cups CUP_USVolumeall-purpose flour, divided
  • 1 1 1tsp. TEASPOON_USVolumebaking powder
  • 1/2 1/2 1/2tsp. TEASPOON_USVolumebaking soda
  • 2 2 2tsp. TEASPOON_USVolumeground ginger
  • 1 1 1tsp. TEASPOON_USVolumecinnamon
  • 1/4 1/4 1/4tsp. TEASPOON_USVolumeground cloves
  • 1/2 1/2 1/2tsp. TEASPOON_USVolumesalt
  • 3/4 3/4 3/4cups CUP_USVolumebutter, slightly softened (1-1/2 sticks)
  • 1 1 1cup CUP_USVolumegranulated sugar
  • 3 3 3eggs, lightly beaten
  • 1 1 1cup CUP_USVolumebuttermilk
  • 1/2 1/2 1/2tsp. TEASPOON_USVolumelemon or vanilla extract
  • Powdered sugar
Instructions
  1. Preheat oven to 350ºF. Grease and flour a 9-inch spring-form pan. 
  2. Toss 2 packages blueberries with 1-1/2 teaspoons flour; set aside. 
  3. Combine 2 cups flour, baking powder, baking soda, ginger, cinnamon, cloves and salt in a bowl; set aside. 
  4. Beat butter and sugar in a large bowl with an electric mixer until creamy. Beat in eggs one at a time until well blended, scraping sides of bowl. 
  5. Gradually add flour mixture alternately with buttermilk, beginning and ending with the flour. Mix in extract. 
  6. Pour batter into prepared pan. Scatter berries over batter and press gently to set in batter. 
  7. Bake 50-55 minutes. Cool 15 minutes on a wire rack. Run a knife around edges and remove rim. Cool completely. 
  8. Dust with powdered sugar and serve with additional blueberries. 
Lighten Up Tip
Lighten Up this recipe by using 3/4 cup egg substitute and low fat buttermilk.

Nutrition Facts

Amount Per Serving
Calories 253
Total Fat 11.37g
    Saturated Fat 6.72g
Cholesterol 72.17mg
Sodium 197mg
Total Carbohydrates 34.95g
    Dietary Fiber 1.20g
Protein 4.08g