BLUEBERRY GINGERBREAD

This cake is delicious warm from the oven and is even more flavorful after a day or two.

Ingredients
1/3 cup butter
1 cup sugar
1 egg
2 cups cake flour
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
3 tablespoons molasses
1 1/2 cups fresh blueberries
2 tablespoons sugar

Preheat oven to 350°. Grease and flour a 9-inch square cake pan. Cream the butter and sugar. Add egg, mixing well. Dissolve soda in buttermilk. Mix and sift together the flour, ginger, cinnamon, and salt and add to the creamed mixture alternatively with the buttermilk. Add the molasses. With a light touch, fold in the blueberries and pour into pan. Sprinkle 2 tablespoons of sugar over the top of the batter. Bake for 50 minutes, or until cake pulls away from the sides of pan. Serve warm with whipped cream if desired.