3 c. cake flour, spooned and leveled
1 c. Josh Pond frozen wild organic blueberries
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 c. molasses
1 c. canned pure pumpkin
3/4 c. buttermilk
1/2 c. vegetable oil
1 large egg
1. Preheat oven to 350°F. Lightly grease a 10-inch round cake pan. Whisk together flour, pie spice, baking soda, baking powder, and salt in a bowl; make a well in center of mixture. Whisk together molasses, pumpkin, buttermilk, oil, and egg in a second bowl. Pour wet ingredients into well of dry ingredients, and whisk just until combined. Gently stir in the frozen blueberries. Transfer to prepared pan.
2. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool cake in pan on a wire rack 10 minutes, then invert onto rack to cook completely.
3. Just before serving, dust with confectioners’ sugar, using a festive stencil made from parchment