Blueberry Upside Down Cake

Name: Blueberry Upside Down Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 9 serving(s)
Ingredients: 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

Submitted by PaulaG

"I love fresh blueberries. When web surfing I ran across this recipe. I haven't tried it yet but it sounds wonderful."

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photo by Debbwl

Ready In:: 1hr 20mins
Ingredients:: 17
Serves:: 9

ingredients

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
Topping
29.58 ml butter, softened
59.14 ml sugar
1 lemon, rind of, grated
29.58 ml corn syrup
473.18 ml 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

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.

mersaydees
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.

Debbwl
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.

Maryland Jim
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.

CraftScout
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.

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