BLUEBERRY GINGERBREAD

1/2 cup (1 stick) butter, softened
1 cup plus 3 tbsp sugar, divided use
1 egg
2 cups all-purpose flour
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 cup buttermilk
3 tbsp molasses
1 cup blueberries

Preheat oven to 350 degrees F. Grease and dust with flour a 9-inch square baking pan or 2 small loaf pans.

Cream the butter and 1 cup sugar. Add the egg, mix well; set aside.

Sift together flour, ginger, cinnamon and salt; set aside.

Dissolve the baking soda in the buttermilk and add to the creamed mixture. Add the flour mixture; blend well. Add the molasses and then add the blueberries and stir until mixed well. Pour the batter into the prepares pan(s). Sprinkle the remaining 3 tablespoons of sugar over the batter.

Bake in a 350 degree F oven for 50 to 60 minutes or until it tests done. This is at its best when served warm.

From: Seafair Inn, Ogunquit, Maine 03907
Adapted from source: The American Country Inn and Bed and Breakfast Cookbook by Kitty & Lucian Maynard