Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees.
  2. Grease and flour 8 inch squar pan.
  3. Mix soda and molasses.
  4. Cream butter and sugar, then add the egg and molasses mixture.
  5. Add sifted dry ingredients, alternately with the milk.
  6. Fold in the blueberries.
  7. Bake for 40- 45 minutes.
Most Helpful

5 5

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!"

5 5

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!

5 5

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.