Prep 20 mins
Cook 1 hr
I love fresh blueberries. When web surfing I ran across this recipe. I haven't tried it yet but it sounds wonderful.
- 354.88 ml flour
- 1.23 ml salt
- 2.46 ml baking soda
- 2.46 ml cinnamon
- 2.46 ml allspice
- 3.69 ml ground ginger
- 118.29 ml butter, softened
- 118.29 ml sugar
- 1 egg
- 118.29 ml molasses
- 118.29 ml buttermilk, plus
- 29.58 ml buttermilk
- 29.58 ml butter, softened
- 59.14 ml sugar
- 1 lemon, rind of, grated
- 29.58 ml corn syrup
- 473.18 ml blueberries
- Preheat oven to 325°F.
- Spray and 8x8-inch pan with non-stick cooking spray and set aside.
- Sift together dry ingredients and set aside.
- Cream butter and sugar; add egg, beating well.
- Stir in molasses.
- Add flour mixture alternately with buttermilk.
- For topping, mix butter, sugar, lemon rind and corn syrup and pour evenly into prepared pan; add berries.
- Pour batter over berries and bake for about one hour.
- Remove from oven and turn upside down over a serving plate.
- Allow to sit until all the topping comes out of the pan.
- Serve warm with whipped cream.
I have to admit that this recipe had some scary moments for me, the challenged baker! Do not doubt -- This recipe proves itself in the result. Fantastic! Thanks, PaulaG! Make for ZWT9, tea, Gourmet Goddesses.
Berrylicious! Thought this sounded good and then I saw Maryland Jim's photo and was sold on having to try. The blueberries are complemented nicely by the ginger and molasses. I thought I had more molasses than I did so ended up using only about 1/3 of a cup or a smidgen more but not the full half cup. Issue two was I grew up making upside down cakes in cast iron pans and I had a 6" and 10" fearing boil over ended up using the 10" which reduced my baking time to 35 minutes. Thanks for the post.
We really liked this cake. Easy to make. Even my oldest son, who normally doesn't like cake, enjoyed it. Made for ZWT9 and "The Apron String Travelers.