My seasonal food blog: Ginger cake with blueberries

This is Melissa Clark's amazing?Sticky Cranberry Gingerbread, which is finger-and-pan-licking delicious, but with blueberries (frozen, cooked for a few minutes in a couple of tablespoons of sugar, most of the juices left behind so as not to make the cake too soggy) added to the batter instead of cranberry compote. ?I also reduced the amount of ginger a bit, and left out the black pepper, as I thought so much spice might be a little overpowering with the more delicate taste of blueberries.

I used leftover blueberries to make a sort of coulis/sauce to serve with the cake (along with, though not pictured, a scoop of vanilla ice cream). ?The sticky cranberry version of this cake is still the hands-down winner, but the blueberry variation was very good and quickly devoured.

The gingerbread is also tasty just on its own, and somewhat quicker to make, without cranberries or blueberries, baked as a cake or as muffins (which freeze well). Makes a nice snack with a cup of tea on a chilly winter afternoon.

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