• 3/4 lb. Driscoll's blueberries, rinsed and dried
• 2 cups all purpose flour, divided
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 6 ounces sweet butter, slightly softened
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 cup buttermilk
• 1/2 tsp. lemon extract
• 2 tsp. confectioner's sugar
• 1/4 cup whipped cream

Preheat oven to 350°F 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 cups of berries setting them aside for the cake.

Measure 1-1/2 tsp. 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 cups 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.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 425, fat 20.1g, 42% calories from fat, cholesterol 119mg, protein 6.6g, carbohydrates 56.4g, fiber 2.2g, sugar 33.1g, sodium 128mg, diet points 10.2.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.4, Bread: 1.4, Lean meat: 0.3, Fat: 3.7, Sugar: 1.6, Very lean meat protein: 0.0

  view detailed nutritional information