| | FOR GINGERBREAD |
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 1/8 | ts | Ground cloves |
| 1/4 | ts | Ground allspice |
| 1/4 | c | Unsalted butter; softened |
| 1/2 | c | Sugar |
| 1/3 | c | Unsulfured molasses |
| 2 | tb | Vegetable oil |
| 2 | lg | Eggs |
| | FOR BLUEBERRY SAUCE |
| 1 1/2 | lb | Frozen blueberries (about 5 cups) |
| 3/4 | c | Sugar |
| 1/2 | c | Water |
| 1 | tb | Fresh lemon juice |
| | FOR LEMON MOUSSE |
| 8 | lg | Egg yolks |
| 1 | c | Sugar |
| 3/4 | c | Fresh lemon juice (from about 3 large lemo |
| 7 | tb | Unsalted butter, cut into pieces and softened |
| 1 | tb | Freshly grated lemon zest (from about 2 large lemons) |
| 1 | c | Well-chilled heavy cream |
| | GARNISH |
| | Fresh lemon zest, removed with a vegetable peeler and cut into julienne strips |
