Molasses Blueberry Cake

I saw this recipe and said to self, "This has got to be delicious, because I know Grandmother Maggie's Molasses Blueberry Muffins were melt-in-my-mouth wonderful."

I made a half recipe, as I do with many of these recipes, because we are just myself and the resident archaeologist to feed, usually. And while I'm prepared to live with a few quarantine pounds, I don't need all the pounds that the dessert section of this cookbook would love to put on my short frame!

I scouted around amongst the baking pans and found the small bundt pan I use sometimes for my coffee cakes. Not my mini bundt pan, just the small. You'll see the size I mean, in the photo.  I thought it would come out pretty.  Well, it baked up just fine, but it is still cooling, so we'll see how they come out of the pan. Always a little tricky, getting baked goods out of bundt pans. I'm hoping I can carefully release at the edges with a knife and then tip the whole thing upside down and they will behave nicely and land on a plate. Now I wonder if I should have baked them in my mini angel food cake tins. Ah well, surely there will be other recipes more suited for the angel food cake tins.

One of them, I couldn't wait for it to cool, and of course, it broke apart as I tried to lift it out. Still tasted great. Not quite as mouth-watering as Grandma's muffins, but I liked it just fine. I had to use those large New Jersey berries, tho, and I really prefer the wild blueberries for baking. We ran out of Wyman's frozen, and I happened to have a pint of fresh (NJ) blueberries in the fridge. I like berries in my morning yogurt, and the wild ones just aren't ripe yet!