I made that!

Upside Down Blueberry Ginger Cake

Posted in All Sugar All The Time by brandi on June 12, 2009

I’ve been waiting on these yummy little blue guys. And since I am obsessed with upside down  cakes, it seems only fitting that my first blueberry recipe of the summer be a favorite of mine. I know ginger cakes have a distinctly winter flair to them, but san francisco summers are…special (aka foggy and cold), so it seems appropriate.


First I cook some butter, brown sugar  and lemon juice together for a few minutes, to make a quick and dirty butterscotch sauce.


I spread that on my cake pan, and then tossed on the blueberries.


Then I spread my ginger molasses cake batter over the top.


About an hour later I had a cake waiting to be inverted!


And what sticky pile of deliciousness…I’m telling you, upside down cakes are my new best friend.


RECIPE (adapted from “Luscious Berry Desserts”):

1 1/2 cups flour

1 1/2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup butter (1 1/2 sticks)

3/4 cup packed dark brown sugar

1 tablespoon fresh lemon juice

2 1/2 cups blueberries

1/2 cup granulated sugar

1/2 cup molasses

2 large eggs

1/4 cup milk


– Preheat oven to 350 degrees F.

– In medium bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.

– Cook 4 TBSP butter with brown sugar and lemon uice in pot for 5 minutes, until smooth. Pour into 9″ cake pan. Sprinkle blueberries evenly on top of brown sugar mixture.

– In large bowl, with mixer at medium-high speed, beat remaining butter until light and creamy. Add granulated sugar and beat until light and fluffy. Beat in molasses until blended. Add eggs, 1 at a time. Whisk in half of flour mixture. Whisk in milk and then the remaining flour mixture. Pour batter over blueberries in pan and spread evenly.

– Bake 60 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.

– To serve, run knife around inside of pan to loosen cake from side of pan. Invert cake onto platter. Serve warm, with ice cream or whipped cream if you like.


One Response

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  1. Todd R said, on July 28, 2010 at 4:07 am

    I have made this cake twice and it was delicious both times. I didn’t have cloves so I subbed in some nutmeg. It’s moist and decadent.

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