Prep 15 mins
Cook 40 mins
This came from a Newfie cookbook mom used when I was young. Very tasty comes out moist and is great served with ice cream, or whipped cream.
- Preheat oven 350 degrees.
- Grease and flour 8 inch squar pan.
- Mix soda and molasses.
- Cream butter and sugar, then add the egg and molasses mixture.
- Add sifted dry ingredients, alternately with the milk.
- Fold in the blueberries.
- Bake for 40- 45 minutes.
So moist, so easy, so delicious!!! I made up a generous 2 cups of berries with mostly blueberries and partly gooseberries, and what an extra treat that was. I used an 8 x 8 baking dish with no overflow problem, and baked the cake for about 46 min. I take up the mantra of another reviewer: "ya gotta try this one!"
This was really good! I used a 9x9 pan and I'm glad I did as I think it would've been close to overflowing in an 8x8 once baked. Had to bake for almost 50 minutes. Used skim milk and as the blueberries I had were getting old and starting to shrivel up, I used a little over 2 cups in order to use them up. Very moist and *full* of berries. Thanks so much for the recipe Michelle!
This is so good and so moist! I used whole wheat pastry flour and soy milk plus frozen blueberries. I used a 9x9 pan that I sprayed but did not flour. It took up the whole pan and got nice and brown. Very very moist with a lovely molasses flavor. Plain with some milk it was lovely. Thanks Michelle.