Maple Syrup Gingerbread

Preheat oven to 350u0b0; grease an 8-inch square baking pan and dust it with flour; tap out excess.
Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat.
Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl.
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.
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.
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.
After the last addition, mix for 30 seconds on medium speed.
Stir in the blueberries.
Scrape the batter into the prepared pan and smooth the top with a spatula.
Bake the cake until it is golden and a pick comes out clean, 35-40 minutes.
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.
Icing- Whisk together the lemon juice and powdered sugar.
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.
Let stand until the icing firms up, about 30 minutes.
Cut into 9 squares and serve.
Store uneaten cake in a cake keeper.