Blueberry Gingerbread

3/4 cup Crisco
1 1/2 cup sugar
2 eggs
3 cups flour
3/4 teaspoon ginger
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 cup butter milk
4 1/2 tablespoons molasses
2 1/4 cups blueberries

Cream together Crisco, sugar and eggs. Sift together flour, spices and salt.
Dissolve baking soda in buttermilk. Add flour and milk alternately to creamed mixture, stirring well. Beat in molasses and fold in berries.
Pour into greased and floured 13-by-9-inch pan. Sprinkle with sugar if desired. Bake at 350 degrees for 35 to 40 minutes.