Upside-Down Gingerbread Recipe | King Arthur Baking

Name: Upside-Down Gingerbread Recipe | King Arthur Baking
Ingredients: 1/3 cup (64g) granulated sugar; 1 tablespoon (11g) Instant Clearjel or 2 tablespoon (14g) King Arthur Unbleached All-Purpose Flour; 1 1/2 cups (255g) blueberries, fresh or frozen; 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour; 8 tablespoons (113g) unsalted butter, softened; 1 cup (198g) granulated sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon table salt; 3/4 teaspoon baking soda; 2 large eggs, at room temperature; 1/2 cup (170g) molasses; 3/4 cup (170g) water, boiling

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Sweetened baked blueberries, peaches, or apples atop tender gingerbread cake.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.

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Ingredients

1/3 cup (64g) granulated sugar
1 tablespoon (11g) Instant Clearjel or 2 tablespoon (14g) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (255g) blueberries, fresh or frozen
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
8 tablespoons (113g) unsalted butter, softened
1 cup (198g) granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon table salt
3/4 teaspoon baking soda
2 large eggs, at room temperature
1/2 cup (170g) molasses
3/4 cup (170g) water, boiling