Blueberry Gingerbread with Cinnamon Ice Cream

1. Preheat oven to 350 degrees F. 
    
2. In a small bowl, gently toss 1 cup blueberries with granulated sugar & vinegar. Let stand at room temperature for 1 hour.
    
3. Drain well, reserving berries & juices. Set berries aside.
    
4. Stir juices into sour cream in a large bowl.
    
5. In another bowl, combine flour, brown sugar, soda, ginger, salt, cinnamon and mace. Mix well and set aside.
    
6. Stir eggs, molasses, and melted butter into sour cream mixture.
    
7. Add 1/2 cup flour mixture and beat well. Add remaining flour mixture and beat until smooth and fluffy.
    
8. Spread 2/3 batter into a greased 8 1/4 x 1 3/4" round baking dish, or better yet, into a 6 cup heart-shaped mold.
    
9. Arrange berries over batter. Spoon remaining batter mounds over berries, not completely covering fruit.
    
10. Bake in a 350 degree F oven for 35-40 minutes until top is dry and springy, and pick inserted in the center comes out clean. Cool on a rack.
     
11. Dust with powdered sugar and serve with cinnamon iced cream!

Cinnamon Ice Cream:

1 quart vanilla ice cream and 2 teaspoons ground cinnamon. 

1. Soften ice cream slightly at room temperature about 10-15 minutes.
    
2. With an electric mixer, beat till just creamy.
    
3. Stir in cinnamon till blended.
    
4. Refreeze at least 4 hrs before servings. Serves 8.