Blueberry Molasses CakePhoto Credit : Kindra Clineff
This classic Maine cake, rich with the flavor of two traditional ingredients, has a lovely vintage feel and plenty of zing. Perfect for breakfast or with an afternoon cup of tea.
2 cups all-purpose flour, plus more for baking dish
1 teaspoon baking powder
2/3 cup molasses
2/3 cup boiling water
1 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter, softened, plus more for baking dish
1/2 cup light-brown sugar
2 eggs, at room temperature
2 cups wild blueberries (fresh or thawed frozen berries)
Preheat your oven to 350°. Butter and flour an 8×8-inch baking dish.
Whisk together the flour and baking powder. In a separate bowl, mix the molasses, water, baking soda, and salt.
Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the molasses mixture. Add the flour mixture and stir just until incorporated. Add the blueberries and mix briefly to combine.
Bake until the cake is firm in the center when tapped with a finger, 50 minutes to 1 hour. Serve warm or at room temperature.