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Blueberry Gingerbread

1/2 cup solid vegetable shortening
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
3 tablespoons molasses
1 1/2 cups blueberries, washed and dried
3 tablespoons sugar

Grease and flour a 9-by-9 inch pan. Cream shortening and sugar;
beat in the egg. Sift together flour, ginger, cinnamon and salt.
Dissolve baking soda in the buttermilk. Alternately add dry
ingredients and buttermilk to the creamed mixture. Mix in the
molasses; fold in the blue- berries. Pour batter into prepared pan;
sprinkle with sugar. Bake. Serve slightly warm with fresh whipped
cream.

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