This is an easy and delicious cake with the flavour of gingerbread. When storing, do not cover tightly, or the top will become very moist instead of nice and crunchy. Serve plain or with whipped cream.
Very tasty, light, fluffy cake. I didn't have buttermilk on hand, so I soured milk (~ 1 tsp lemon juice/1 C. milk) & it turned out perfect. Next time, since I love spicy gingerbread, I'll had more molasses & maybe 3/4 tsp ginger. But, that's personal taste. This is a great recipe my family loved. I'm enjoying it w/ coffee this AM too. Thanks JO! - 02 Aug 2010 (Review from Allrecipes USA and Canada)
Really yummy...made it to share and everyone enjoyed it. I've made it once exactly as is (using frozen blueberries), and once with these substitutions: whole wheat flour instead of all-purpose, lemon juice and milk instead of buttermilk. Enjoyed both ways. - 12 May 2010 (Review from Allrecipes USA and Canada)
I had last year's blueberries in the freezer and I needed to use them up and this was an excellent method for doing that -- the gingerbread drew rave reviews at the office, and when I took it to a friend's house for dinner, and my kids loved it too. It's a good idea to cover lightly to keep the top crunchy. Wonderful served with whipped cream. - 14 Jul 2003 (Review from Allrecipes USA and Canada)