Blueberry Buckle with Walnuts and Ginger

For the crumbs:

• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter
• 2 tablespoons chopped, toasted walnuts

For the cake:

• 1 and 1/4 cups all-purpose flour
• 1 and 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 3 and 1/2 tablespoons butter
• 1 and 1/2 teaspoons peeled and grated fresh ginger
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup 1% milk
• Cooking spray
• 2 cups frozen blueberries
• 1 and 1/2 teaspoons powdered sugar

Preheat oven to 350.

To prepare crumbs, combine the first 3 ingredients in a small bowl, then cut in 1 tablespoon butter with a pastry blender until the mixture looks like coarse meal. Stir in the toasted walnuts; set aside.

Lightly spoon 1 and 1/4 cups flour into dry measuring cups; level with a knife. Combine the flour in a large bowl with the baking soda and salt, stirring with whisk. Combine granulated sugar, and the next five ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and milk alternately to butter mixture, starting and ending with flour mixture.

Pour the batter into a 9-inch round cake pan coated with cooking spray, and sprinkle the top with the frozen blueberries and the crumb mixture. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.

Cool for ten minutes in the pan on a wire rack; remove from the pan. Sift powdered sugar over cake. Serve warm or at room temperature.

Serves 12; 189 calories.

VERDICT: Mmm! The crust got kind of chewy (in a good way), and the ginger is noticeable but not overpowering. Bonus points for using frozen blueberries. Keep!