Blueberry Upside Down Ginger Cake

Experience a delightful twist on classic cake recipes with this Blueberry Upside Down Ginger Cake—a perfect blend of sweet, fruity, and spiced flavors. This delectable dessert showcases a caramelized blueberry topping, adding vibrant, juicy bursts to every bite, while the moist ginger-spiced cake base features the warm depth of molasses and fresh grated ginger. A sprinkle of cinnamon complements the flavor profile, making this cake irresistibly aromatic and comforting. Beautifully easy to assemble, this show-stopping dessert is baked to golden perfection and flipped to reveal the stunning blueberry layer. Ideal for impressing guests or treating your family, it’s the ultimate choice for anyone craving a bold take on upside-down cakes. Serve it warm to truly savor the rich flavors and tender texture!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 300 grams Fresh blueberries
• 50 grams Granulated sugar (for topping)
• 30 grams Unsalted butter (for topping)
• 200 grams All-purpose flour
• 2 teaspoons Ground ginger
• 1 teaspoon Ground cinnamon
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 115 grams Unsalted butter (for batter)
• 150 grams Brown sugar
• 2 Eggs
• 60 ml Molasses
• 120 ml Whole milk
• 10 grams Fresh ginger (grated)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.

Step 2

In a small saucepan over medium heat, melt 30 grams of unsalted butter with 50 grams of granulated sugar. Stir until the sugar dissolves and the mixture forms a syrup.

Step 3

Pour the syrup into the prepared cake pan, spreading it evenly, and then layer the blueberries on top in an even layer. Set aside.

Step 4

In a medium-sized mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Set aside.

Step 5

In a large mixing bowl, cream 115 grams of unsalted butter and 150 grams of brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.

Step 6

Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the molasses and grated fresh ginger.

Step 7

Gradually alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.

Step 8

Carefully spoon the batter over the blueberries in the cake pan, spreading it evenly to cover the fruit.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then place a serving plate on top of the pan and invert it to release the cake.

Step 11

Remove the parchment paper carefully, and let the cake cool slightly before serving warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1178.3 grams (1178.3g)

Amount per serving	% Daily Value*
Calories	3209

Total Fat 135.60g	174%
Saturated Fat 81.30g	406%
Polyunsaturated Fat 0.20g
Cholesterol 707mg	236%
Sodium 2764mg	120%
Total Carbohydrate 468.50g	170%
Dietary Fiber 14.70g	53%
Total Sugars 293.70g
Protein 40.80g	82%

Vitamin D 225IU	1126%
Calcium 607mg	47%
Iron 17mg	97%
Potassium 2226mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 5.0%

Carbs: 57.5%