Gingerbread Cake with Blueberry Sauce Recipe

Preheat oven to 350F.

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. 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 350F 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. Spoon Blueberry Sauce over top of individual pieces; dollop with whipped topping.

Blueberry Sauce: Combine all ingredients in a medium nonaluminum saucepan; bring to a boil. Cook 3 minutes over high heat or until thick, stirring constantly. Remove from heat; cover and chill.