Recipe - Blueberry Spice Cake

1 pt Blueberries; washed, drained
2 cup Allpurpose flour
2 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
One half teaspoon Cinnamon
One half teaspoon Ground cloves
One half teaspoon Allspice
1/3 cup Butter or margarine;
softened
1 cup Granulated sugar
1 Egg; at room temperature
3 tablespoon Molasses
1 cup Buttermilk or sour milk
1/3 cup Confectioner's sugar

Preheat oven to 375 degrees. Toss berries with a little sugar to coat.
Butter and flour a 13x9x2inch pan.

Sift flour to measure 2 cups. Resift with baking powder, baking soda, salt
and spices. Cream butter and sugar. Beat egg until lemoncoloerd and add to
butter mixture, beating well. Gradually beat in molasses.

Alternately add butteregg 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, http://www.erols.com/hosey.