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2 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. butter
1 c. milk
2 tbsp. molasses
1 c. blueberries
Enough flour to coat the blueberries

Sift together the flour and baking powder, mix in the salt and sugar. Cut in the butter. Mix in the milk and molasses. Coat the blueberries lightly with flour and add them to the mixture. Pour the pudding into a lightly greased 1 quart mold, cover with aluminum foil, and poke 8 to 10 small holes in the foil.

Set on a rack in a pan of hot water, with enough water to come up the sides about 2 inches. Steam for 1 1/2 hours or until firm. Add more water if necessary. Unmold onto a serving platter. Place a small bowl in the center and fill with vanilla or lemon sauce. Serves 6.

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