Happy New Year

Most of us start the new year with resolutions to eat healthy but a yummy, warm dessert also helps to brighten those cold days of winter! The above picture is a blueberry gingerbread cake warm from the oven with a dollop of cold vanilla ice cream. My mom makes the recipe in an 9 inch square pan but this version was made in an 8 inch cake pan to look more like a traditional cake. Either way, it’s a great way to use your frozen bluberries.

Blueberry Gingerbread

1/2 cup shortening
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sour milk (to 1 cup milk add 1 tablespoon vinegar)
1 teaspoon baking soda (added to milk)
3 tablespoons molasses
3 tablespoons sugar
1 teaspoon cinnamon
1 cup blueberries

Cream shortening and sugar; add beaten egg. Combine dry ingredients and alternate with sour milk in which soda has been dissolved. Add molasses and blueberries; mix well. Sprinkle sugar and cinnamon mixture on top. Bake in 9 X 9 pan in 350 degree oven for 50 minutes. Delicious served warm!