1/2 c. solid vegetable shortening
1 c. sugar
1 egg
2 c. flour
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
3 tbsp. molasses
1 1/2 c. blueberries, washed & dried
3 tbsp. sugar

Preheat oven to 350 degrees. Grease and flour a 9 x 9 inch pan. Cream shortening and sugar. Beat in egg. Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in buttermilk. Alternately add flour mixture and buttermilk to creamed mixture. Beat in molasses. Fold in blueberries.

Pour batter into prepared pan. Sprinkle with sugar. Bake 1 hour or until sharp knife inserted comes out clean. Serve slightly warm or at room temperature. Makes 9 servings.