A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Blueberry Gingerbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Blueberry Gingerbread Recipe

Blueberries and ginger are both high on the list of good (and good-for-you) things to eat, and they complement each other beautifully in this incredibly easy-to-make upside-down cake.

At a glance

one 9" x 9" pan, 8 servings
Nutrition information


Choose your measure:


  • 1/3 cup sugar
  • 1 tablespoon Instant ClearJel
  • 1 1/2 cups fresh or frozen blueberries


  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 8 tablespoons (1/2 cup) unsalted butter, softened
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup molasses
  • 3/4 cup boiling water


  1. Preheat the oven to 350°F. Lightly grease a 9" x 9" square pan or 9" round pan that's at least 2" deep; line with parchment and grease the parchment.
  2. For the topping: Whisk together the sugar and Instant ClearJel and sprinkle over the berries. Stir to coat, then spread the berry mixture evenly in the bottom of the prepared pan.
  3. For the cake: In a large mixing bowl, combine all of the ingredients, mixing well. Pour the batter over the berries.
  4. Bake the gingerbread for 40 to 45 minutes, or until the top is firm and a cake tester inserted in the center comes out clean.
  5. Remove from the oven, and let cool on a rack for 10 minutes.
  6. Run a knife or thin spatula around the edge of the cake and turn it out, bottom (blueberry) side up, onto a plate to serve.
  7. Store the gingerbread, covered, at room temperature for up to five days or in the freezer for a month.

Nutrition Information

  • Serving Size 1/8 of cake, 145g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 288
  • Calories from Fat 18
  • Total Fat 2g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 47mg
  • Sodium 410mg
  • Total Carbohydrate 70g
  • Dietary Fiber 1g
  • Sugars 52g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.