Zutaten für Blueberry Upside Down Ginger Cake
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup butter (½ cup for topping, ½ cup softened for cake)
- ¾ cup dark brown sugar, packed
- 1 tablespoon fresh lemon juice
- 2 cups fresh blueberries
- 1 cup granulated sugar
- ¼ cup molasses
- 2 large eggs
- ¾ cup milk
- Vanilla Ice Cream
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
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Zubereitung von Blueberry Upside Down Ginger Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine the brown sugar, butter, and ginger. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Stir in the blueberries.
- Pour the blueberry mixture into the prepared pan and spread evenly.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter over the blueberry mixture in the pan and spread evenly.
- Bake for 85 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
156g
Fat
46g
Carbs
19g
