Blueberry Gingerbread

• 1/2 c. shortening or butter
• 1 c. sugar
• 1 egg
• 2 c. sifted flour
• 1/2 tsp. ginger
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 c. sour milk or buttermilk
• 1 tsp. baking soda
• 1/4 c. molasses
• 1 1/4 c. blueberries
• 4 Tbsp. sugar

1. Cream shortening and 1 cup sugar.
2. Beat in egg.
3. Mix and sift together flour and salt and add to the creamed mixture alternately with the buttermilk, to which the soda has been added.
4. Stir in molasses.
5. Add the blueberries, stirring carefully to mix.
6. Spoon batter into a greased and floured 7 x 9 x 2-inch pan.
7. Sprinkle the 4 tablespoons sugar evenly over the batter.
8. Bake at 375u0b0 about 50 minutes or until done.
9. The sugar sprinkled over the batter makes a crusty topping on the cake when it is baked.
10. Serve warm with whipped cream or Cool Whip.

shortening, sugar, egg, flour, ginger, cinnamon, salt, sour milk, baking soda, molasses, blueberries, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960896 (may not work)