blueberry molasses cake [food]

you know how to tell if someone loves you? like deep down in their bones, fingernail indentations in palms, quaking in their boots kinda love? baked goods. homemade ones. dead giveaway.

i had a sneaking suspicion as moseyed into the kitchen this morning that this was the case. turns out miss m had gone to the trouble of assembling the parts to concoct the old-fashioned blueberry cake i been drooling over at 101 cookbooks for a couple weeks now. i have to get going. there's going to be a candle later and i haven't thought about my wish. (thanks, lady.)

here's the recipe:

1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine grain sea salt

1/2 teaspoon cider vinegar
5 tablespoons milk (divided)
1/2 cup unsulphered molasses
2 large eggs, lightly beaten
3 tablespoons unsalted butter, barely melted

1 1/2 cups blueberries, frozen (I freeze fresh berries)
1 teaspoon flour

Preheat to 350F. Butter and flour a 9-inch round cake pan (or equivalent).

In a large bowl sift together the flour, baking powder, baking soda, and salt.

In a small bowl whisk together the cider vinegar with 3 tablespoons of the milk. In another bowl whisk the molasses with the remaining 2 tablespoons of milk. Whisk the cider vinegar mixture into the molasses mixture, then whisk in the eggs.

Pour the wet ingredients over the dry and stir until just barely combined. Stir in the butter. Toss the blueberries with 1 teaspoon of flour and fold them into the batter.

Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick poked into the center comes out clean.