Leslie Revsin's Blueberry-Buttermilk Ginger Cake

Preparation:  30 min. Cooking: 50 min. Total: 80 min.
Recipe photo
  • 3/4 Lb blueberries , rinsed and dried
  • 2 Cup all purpose flour , divided
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves , ground
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 Lb sweet butter , slightly softened
  • 1 Cup sugar
  • 3 eggs , lightly beaten
  • 1 Cup buttermilk
  • 1/2 tsp lemon extract
  • 2 tsp confectioner's sugar
  • 4 Tbsp whipped cream
Preheat oven to 350 ℉ with rack in the middle. Grease and flour a 9 inch springform cake pan (or a regular cake pan with 2 inch high sides, greased and floured with a circle of waxed paper cut to fit the bottom of the pan). Measure 2 whole cup of berries setting them aside for the cake.

Measure 1/2 whole Tbsp of flour and set aside. Sift remaining flour with ginger, cinnamon, cloves, salt, baking powder and baking soda and set aside.

With an electric mixer on high speed, cream the butter and sugar well, about 3 minutes, scraping the sides of the bowl down once or twice. Add eggs, one at a time, beating well after each addition, until the mixture is light and smooth, about 3 minutes, scraping the sides of the bowl several times during the process. (Don't worry if mixture looks slightly curdled even after several minutes, it will be fine).

Turn the mixer to low and add the flour and spice mixture a 1/4 cup at a time, alternating with the buttermilk, beginning and ending with the flour mixture. Add lemon extract.

Pour the batter into the prepared pan and smooth the top with a spatula . In a small bowl, toss the 2 whole cup of blueberries with the reserved flour.

Scatter the berries over the batter and gently press to set them into the batter. Do not cover berries with batter. Bake until a cake tester comes out clean, about 50 to 55 minutes.

Place the cake on a rack to cool. Run a knife along the inner edge of the pan to release the cake. Let cool for 10-15 minutes. Release and remove the outer ring if using springform pan. If using a regular cake pan, place a second rack over the top of the cake and turn the cake over onto the second rack. Carefully peel off the waxed paper, flipping it over and placing back on the bottom of the cake. Turn cake back over so that it is now siting on the waxed paper on top of the first rack. Allow cake to cool completely.
Sift a dusting of confectioner's sugar over the top of the cake. Cut wedges and serve with whipped cream and remaining berries.
Calories
450 Cal
Fat
22 g
Carbs
59 g
Protein
7.6 g
Fiber
2.1 g
Sugar
32 g
Cholesterol
130 mg
Sodium
490 mg


Nutrients

Fiber     2.1 g
Fat     22 g
Sugar     32 g
Carbs     59 g
Protein     7.6 g
Calories     450 Cal

Fats

Fat, Poly     1.4 g
Fat, Mono     5.9 g
Fat, Sat     12 g
Fat, Trans     0.1 g
Fat, Percent     43 %

Vitamins

Vitamin, K     11 mcg     9.1 %
Vitamin, A     710 IU     24 %
Vitamin, B12     0.3 mcg     14 %
Niacin     2.1 mg     13 %
Riboflavin     0.4 mg     27 %
Vitamin, C     4.7 mg     5.3 %
Vitamin, D     20 IU     3.3 %
Vitamin, B6     0.1 mg     4.9 %
Vitamin, E     1.1 mg     7.6 %
Panto, Acid     0.5 mg     9 %
Choline     59 mg     11 %
Thiamin     0.3 mg     24 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     170 mg     24 %
Magnesium     18 mg     4.3 %
Copper     0.1 mcg     8.8 %
Fluoride     2 mcg     50 %
Zinc     0.6 mg     5.9 %
Cholesterol     130 mg     0.2 %
Sodium     490 mg     33 %
Selenium     17 mcg     31 %
Manganese     0.6 mg     8 %
Potassium     170 mg     3.6 %
Iron     2 mg     25 %