Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Blueberries; washed, drained |
| 2 cups | All-purpose flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| ½ teaspoon | Ground cloves |
| ½ teaspoon | Allspice |
| ⅓ cup | Butter or margarine; softened |
| 1 cup | Granulated sugar |
| 1 | Egg; at room temperature |
| 3 tablespoons | Molasses |
| 1 cup | Buttermilk or sour milk |
| ⅓ cup | Confectioner's sugar |
Preheat oven to 375 degrees. Toss berries with a little sugar to coat.
Butter and flour a 13x9x2-inch pan.
Sift flour to measure 2 cups. Resift with baking powder, baking soda, salt and spices. Cream butter and sugar. Beat egg until lemon-coloerd and add to butter mixture, beating well. Gradually beat in molasses.
Alternately add butter-egg mixture and buttermilk, a little at a time, to dry ingredients. Beat well after each addition. Gently fold in blueberries.
Pour into prepared pan. Bake for about 30 minutes, or until toothpick inserted in middle comes out clean. Remove and cool cake in pan on rack.
Dust with confectioner's sugar. Cut into squares. Yields 16 servings.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .