Instructions: Method I
In a large mixing bowl, combine the first nine ingredients (up to the blueberries and water). Beat until smooth. Gently fold in the blueberries, then the water. Pour the batter into a lightly greased 9 x 9-inch square pan.

Bake the gingerbread in a preheated 350F oven for 40 to 45 minutes, or until the top is firm and a cake tester inserted in the center comes out clean. Remove from the oven, and cool on a wire rack.

Yield: 16 squares.

Method II
Prepare the batter as directed above, but dont stir the boiling water into the batter. Instead, spoon the batter into the pan, and pour the boiling water over the batter. Bake and cool as above.

Yield: 16 squares

This cake is particularly good served with lightly sweetened whipped cream, with extra blueberries on top as a garnish. Its a staple of many a Downeast church supper, come August.

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