1/2 c. 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. sour milk or buttermilk
3 tbsp. molasses
1 c. blueberries, fresh or frozen, coated with 2 tbsp. flour
1/4 c. sugar

Cream the shortening and sugar. Add the egg and mix well. Mix flour, ginger, cinnamon and salt and soda together. Add to creamed mixture alternately with milk. Add the molasses. Fold in blueberries. Pour the batter into a greased 15"x10"x1" baking pan. Sprinkle the 1/4 cup sugar over the batter. When the cake is baked becomes sweet, crusty topping. Bake at 350 degrees for 18 to 20 minutes. Or use 13"x10" pan and bake 30 to 40 minutes. This is delicious warm from the oven, cold and even better 2 days old.