Gingerbread Cake With Blueberry Sauce

• 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 350u0b0.
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 350u0b0 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.)

flour, ginger, ground ginger, ground cinnamon, baking powder, baking soda, salt, ground cloves, lowfat buttermilk, sugar, molasses, milk, vegetable oil, eggs, frozen blueberries, cooking spray, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/gingerbread-cake-with-blueberry-sauce (may not work)