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.