Nicely moist and not too sweet, this cake is perfect for snacking, dessert … even breakfast! If you like, dress it up with a dollop of
whipped cream, or serve it warm with ice cream. Although the cake is superior with genuine wild blueberries, you may substitute purchased domestic blueberries; try to find the smallest ones you can for this cake.
1 cup milk (skim, 2% or whole milk all work fine)
2 tablespoons lemon juice
1/2 cup (1 stick) butter, softened
1 cup sugar
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup wild blueberries, fresh or previously frozen
Heat oven to 350°F. Lightly grease and flour an 8- or 9-inch-square pan; set aside. In measuring cup or small bowl, stir together milk and lemon juice; set aside. In large mixing bowl, cream butter with electric mixer. Add sugar and cream together. Add egg and molasses, and beat well (mixture may become granular-looking, but this is OK). Add milk/lemon juice mixture and beat well. Place flour, ginger, cinnamon, salt, and nutmeg in a sifter or wire-mesh strainer; sift into mixing bowl. Beat with mixer until just smooth. Add blueberries and fold together gently with rubber spatula. Scrape into prepared pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean.
Adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest (www.northerntrailspress.com), by Teresa Marrone. (c)Teresa Marrone; used with permission.