This full of flavor, not calories recipe will make the dieting blues go away. Cooking Light magazine.
2 cups all-purpose flour
1/3 cup crystallized ginger, chopped
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground clove
1 cup low fat buttermilk
1/2 cup sugar
1/2 cup molasses
1/4 cup vegetable oil
2 large eggs
1 1/2 cups frozen blueberries, thawed
Blueberry Sauce
1/2 cup orange juice
1/2 cup sugar
2 tablespoons chpped crystallized ginger
2 cups frozen blueberries, thawed
Preheat oven to 350 degrees. Combine flour and the next 7 ingredients (through cloves) in a large bowl, stirring well with a whisk. Make a well in center of mixture.
Combine buttermilk and next 5 ingredients (through eggs), stir well with a whisk.
Add buttermilk mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into a 9 inch square baking pan coated with oil. Bake 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 and cool on wire rack.
Spoon Blueberry Sauce over the top of individual pieces, dollop with whipped topping.