Maple Syrup Gingerbread

Directions

1. 1
   Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour; tap out excess.
2. 2
   Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat.
3. 3
   Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl.
4. 4
   Combine the butter and sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
5. 5
   With the mixer on med-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
6. 6
   Decrease mixer speed to low; add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
7. 7
   After the last addition, mix for 30 seconds on medium speed.
8. 8
   Stir in the blueberries.
9. 9
   Scrape the batter into the prepared pan and smooth the top with a spatula.
10. 10
    Bake the cake until it is golden and a pick comes out clean, 35-40 minutes.
11. 11
    Let the cake cool in the pan for about 5 minutes; invert it onto a wire rack, then turn it right side up on a rack to cool completely.
12. 12
    Icing- Whisk together the lemon juice and powdered sugar.
13. 13
    Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides.
14. 14
    Let stand until the icing firms up, about 30 minutes.
15. 15
    Cut into 9 squares and serve.
16. 16
    Store uneaten cake in a cake keeper.