Blueberry-Ginger Cake

Blueberry-Ginger Cake
We added fresh ginger to this cake and the cream cheese frosting for a bit of zest and warmth.

  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • ¾ cup small fresh blueberries
  • Ginger Cream Cheese Frosting (recipe follows)
  • Garnish: fresh blueberries, chopped toasted pecans
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • ½ teaspoon grated peeled fresh ginger
  • 5 cups confectioners’ sugar
  • ¼ teaspoon kosher salt

  1. Preheat oven to 350°. Lightly spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
  2. In a large bowl, beat butter, sugar, ginger, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in blueberries. Spread batter into prepared pan, smoothing top with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  5. Cut cake in half horizontally. Place bottom half of cake, cut side up, on a cake plate, and spread with 2 cups Ginger Cream Cheese Frosting. Add top of cake, cut side up, and gently spread remaining Ginger Cream Cheese Frosting on top of cake. Garnish with blueberries and pecans, if desired. Loosely cover and refrigerate for 1 hour before serving.
  1. In a large bowl, beat cream cheese, butter, and ginger with a mixer at medium speed until creamy. Gradually add confectioners’ sugar and salt, beating until smooth. Use immediately.