Those of you that know how I cook, know that I love fresh, wholesome as well as simple, easy recipes made in an old-fashioned way and/or with old-fashioned ingredients. This recipe is exactly that. This is an old recipe, and therefore gets my full attention. I hope you enjoy making it as much as I did.
As is always the case, you should allow all ingredients to come to room temperature before you begin. Once warmed up, start by creaming together the butter and the sugar. Next, add the eggs and mix or beat until light and fluffy. Add the lemon juice & zest (or white vinegar). Also add any of the blueberry juice that might have collected in the berry bowl--squeeze 'em a bit if you have to, to get about a 1/2-cup or so of juice. Mix well and set aside.
In a larger bowl, dry mix the flour, Saleratus, cloves, cinnamon, and salt. I find that a whisk does this very well.
Add and gently stir-in the dry ingredients made above. Finally, add the blueberries, stirring just enough to mix them into the dough.
Use the remaining tablespoon of butter (or additional butter, lard, or other wholesome, natural fat) to lightly grease a baking pan or dish. Pour batter into pan. Bake at 350F for 40 minutes or until lightly browned and crispy on top.