Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Upside-Down Ginger Cake Recipe
    Lost? Site Map

    Blueberry Upside-Down Ginger Cake

    Blueberry Upside-Down Ginger Cake. Photo by Baby Kato

    1/2 Photos of Blueberry Upside-Down Ginger Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Lainey6605's Note:

    This cake is from the Luscious Berry Desserts cookbook by Lori Longbotham.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In medium bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
    3. 3
      In 9" by 2" round cake pan, melt 4 T butter in oven while it preheats. Remove pan from oven. Stir brown sugar and lemon juice into melted butter until blended (sugar will not dissolve). Sprinkle blueberries evenly over bottom of pan.
    4. 4
      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.
    5. 5
      Bake 60-65 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
    6. 6
      To serve, run knife around inside of pan to loosen cake from side of pan. Invert cake onto platter.
    7. 7
      Serve warm, with ice cream if you like.

    Ratings & Reviews:

    • on December 04, 2010


      Absolutely Fantastic cake! My whole family, including my 9 year old loves this cake! I wouldn't change anything in this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2008


      Incredible cake, just incredible. This ginger cake is simply delicious, deep, dark and spicy. We loved the addition of the fresh blueberries, lemon and brown sugar. The moist, rich cake, was tender with a spicy toffee flavor and bursts of blueberry. We loved this treat that tastes as great as it smells while baking. Thanks so much for sharing, I love ginger cake and this is a must try.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Upside-Down Ginger Cake

    Serving Size: 1 (135 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 381.6
    Calories from Fat 138
    Total Fat 15.3 g
    Saturated Fat 9.2 g
    Cholesterol 79.7 mg
    Sodium 371.0 mg
    Total Carbohydrate 59.1 g
    Dietary Fiber 1.5 g
    Sugars 39.0 g
    Protein 3.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes