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BLUEBERRY GINGERBREAD | |
1/2 c. shortening 3/4 c. sugar 1 egg 2 c. flour 1 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ginger 1/2 tsp. cinnamon 1/3 c. molasses 1 c. sour milk 2 c. blueberries Prepare in usual order, folding in blueberries at the end. Bake in 11 x 7-inch pan for 50 minutes at 350 degrees. Cut into squares. Serve with whipped cream. |
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