Blueberry Cake (Esther Lund)
In a bowl, mix egg, sugar, shortening, and molasses.
In another bowl, dissolve baking soda into hot water; add salt and mix well. Add to the sugar mixture.
Toss the blueberries in a few teaspoons of the flour; this will help them float in the batter.
Add flour to the mixture (not sifted; a little more flour may be added to thicken to cake consistency). Fold the berries coated with flour into the cake mixture.
Grease or spray a 9x12 inch baking pan, fill pan with cake batter. Bake at 350 degrees until firm in the middle, about 40 minutes. Sifted powdered sugar may be dusted on top.
This would also be good with a cream cheese frosting and chopped walnuts sprinkled on top.