Blueberry spice cake

16 Servings

Ingredients

QuantityIngredient
1pintBlueberries; washed, drained
2cupsAll-purpose flour
2teaspoonsBaking powder
1teaspoonBaking soda
½teaspoonSalt
½teaspoonCinnamon
½teaspoonGround cloves
½teaspoonAllspice
cupButter or margarine; softened
1cupGranulated sugar
1Egg; at room temperature
3tablespoonsMolasses
1cupButtermilk or sour milk
cupConfectioner's sugar

Directions

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, .