Blueberry Molasses Cake

It's been a while since I've poached a recipe from 101 Cookbooks, the superstar natural foods blog. If you like thoughtful, health-conscious, whole foods, you will love what's going on there. Read up.

Recently ran across a recipe there for Old-Fashioned Blueberry Cake, itself lifted from a vintage issue of Gourmet, circa 1974 I believe? I loved that the cake contains no sugar, only molasses as a sweetener, as well as a healthy dose of frozen blueberries. The natural sweetness of this cake is so satisfying and so simple. It's a great bite at the end of a meal or alongside afternoon tea. The molasses gives it a gingerbready flavor, so be prepared to taste a little autumn. Granny here is looking out for ya.

Blueberry Molasses Cake

c/o 101 Cookbooks, c/o Gourmet; takes about 45 minutes total

1/2 cup flour

1/2 tsp baking soda

1/4 tsp baking powder

pinch salt

1/4 tsp cider vinegar

2 1/2 Tbsp milk, divided

1/4 cup unsulphered molasses

1 egg

1 1/2 Tbsp butter, barely melted

2/3 cup frozen blueberries, tossed in a dash of flour

1. Preheat oven to 350º. Grease a 5-inch round cake pan, or equivalent. Mix together flour, soda, powder and salt in a large bowl. Set aside.
2. In a small bowl, mix cider vinegar + 1 Tbsp milk. In another bowl, whisk together remaining 1 1/2 Tbsp milk and molasses. Add vinegar-milk to molasses-milk and mix well. Add egg. Pour wet over dry and stir to combine. Stir in butter, then blueberries. Pour into prepared pan.
3. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean. Top with powdered sugar or enjoy as is.