Blueberry Recipes

1 pint Gingerich Farms blueberries
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup granulated sugar
1/2 tsp powdered cloves
1/2 tsp allspice
1/3 cup margarine or margarine, softened
1 egg, at room temperature
3 tbsp molasses
1 cup sour milk or buttermilk
1/3 cup confectioners sugar

Preheat oven to 375 degrees. Sprinkle berries with a little flour. Butter and flour a 9 x 13 x 2 pan. Sift flour and measure to 2 cups. Resift with baking powder, baking soda, salt and spices. Cream butter and sugar. Beat egg until lemon-colored and add to butter mixture. Beat well. Gradually beat in the molasses. Alternately add the butter-egg-molasses mixture and the milk to the dry ingredients, a little at a time, beating well after each addition. Gently fold in the blueberries. Pour into the prepared pan and bake for about 30 minutes, or until toothpick inserted in middle comes out clean. Remove and cool cake in the pan on a rack. Dust with confectioners' sugar. Cut into squares to serve. Yield: 16 servings.