Blueberry Upside Down Cake

photo by Debbwl





- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
9
ingredients
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 3⁄4 teaspoon ground ginger
- 1⁄2 cup butter, softened
- 1⁄2 cup sugar
- 1 egg
- 1⁄2 cup molasses
- 1⁄2 cup buttermilk, plus
- 2 tablespoons buttermilk
-
Topping
- 2 tablespoons butter, softened
- 1⁄4 cup sugar
- 1 lemon, rind of, grated
- 2 tablespoons corn syrup
- 2 cups blueberries
directions
- 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.
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Reviews
-
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.
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This is not a bland white cake! The flavor is incredibly complex and very good. One roommate thought there was a wee bit too much ginger, the other thought it tasted like pumpkin pie (but admitted that was the spices used - they will make anything taste like pumpkin pie!). I thought it tasted like a very moist gingerbread with a yummy blueberry topping (with the occasional lemon zing). I love the part where you let it fall out of the pan. I was skeptical, but it worked like a charm! :) Thank you for posting, made for ZWT4.
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Very, berry nice!!! I did my cake in a bundt ring and was a bit scared that I may have really messed up but it came out lovely. I had to scoop the berry topping out in to the baking pan (in no way would it pour) and it turned very "jam" like after baking. The cake flavor itself was a nice delicate spice...the berries were most definitely the star and the finished product was a delight. Made for ZWT3 - Thanks again PaulaG for another great recipe!!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.