When your toast falls upside down and the delicious, melty butter side gets all icky, you feel sad. When you flip over a USB thumb drive three times to get it into the port but fail because somehow it’s always upside down, you feel stupid. But when someone purposely bakes a cake upside down, somehow the world seems right side up. It’s a miracle of nature, those upside down cakes.
And while the golden standard (because it’s yellow!) will always be the classic pineapple upside down cake, peaches, apples and nectarines are also delicious. But it’s August in Michigan (and I guess everywhere else too) so if you’re going to focus on a fruit, it had better be the noble blueberry.
So having a pint of blueberries left in the fridge, I figured I’d give upside down blueberry cakes a try. It was a gamble that paid off. A slight gamble. Like one of the “freebies” that gets you hooked on the game, but then you have to pay next time. I threw in some ginger because, well, I have a root of ginger and it wasn’t going to eat itself. It’s also one of those flavors that pairs really well with lots of fruit so it seemed like a good choice. I often just sort of go with things and see what happens. You can’t be too conservative in the kitchen; you’ll never learn or have fun or accidentally melt a countertop (bad) or create the first chocolate chip cookie (good).
I can tell you from experience, though—parmesan herb sweet marshmallows are not a bet that will pay off. No siree.
This cake though? Yeah you’re good. Plus look how pretty it is!
Upside Down Blueberry-Ginger Buttermilk Cake
For the topping:
- 1 pint of fresh blueberries
- 1/2 stick butter
- 1/2 cup brown sugar
- 1 tbsp fresh grated ginger
- pinch of nutmeg
For the cake:
- 2 cups all-purpose flour, sifted
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- Preheat the oven to 350F.
- In a mixing bowl, combine the flour, sugar, baking powder and salt. Add in the butter, milk, vanilla, eggs, ginger and cinnamon. Mix until it just comes together.
- Melt down half a stick of butter and half a cup of brown sugar in a small saucepan. Add in a tablespoon of fresh grated ginger and a pinch of nutmeg. Cook for a minute until the sugar is thoroughly dissolved and then pour the mixture into the bottom of a springform pan. Top with the pint of blueberries in an even layer.
- Pour the cake batter into the springform pan on top of the blueberries.
- Bake the cake in the oven for about 55-60 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Open the springform pan and remove the sides. Carefully flip the cake over onto a plate and remove the bottom of the springform pan. If any berries came undone, just fudge them back into place a bit. Ta da!
© Have Fork, Will Eat