2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 c. vegetable oil
1 c. granulated sugar
2 eggs
3 tbsp. molasses
1 c. buttermilk
2 c. frozen blueberries
Extra granulated sugar (for sprinkling)
1 1/2 c. heavy cream, softly whipped with 3 tbsp. confectioners' sugar

1. Set oven at 350 degrees.

2. Grease 10 inch springform pan or a deep, fluted pan with removable base. Line pan with a circle of parchment paper. Dust pan with flour (not the measured flour), tapping out the excess.

3. Sift together the flour, salt, baking soda, cinnamon, ginger, nutmeg and cloves.

4. In bowl of an electric mixer, beat oil and sugar until thoroughly mixed. Add the eggs, one by one, and beat again. Beat the molasses.

5. With the mixer set on its lowest speed, beat in the buttermilk alternately with the flour and spice mixture.

6. Remove the bowl from the mixer. Fold in the blueberries.

7. Pour batter into the prepared pan and sprinkle extra sugar on top.

8. Bake cake for 35 to 45 minutes or until center springs back when pressed with a fingertip.

9. Let cake cool on rack, then remove it from springform pan and let it sit until cold.

10. If making it one day ahead, drape cake with a double thickness of dish towel so it is entirely covered and let it sit overnight.

11. Cut cake into wedges to serve and pass a bowl of whipped cream around the table.