Alaskan Sourdough Blueberry Gingerbread |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is based on Julesong’s Mendenhall Sourdough Gingerbread, with some modifications and my addition of fresh Alaskan blueberries! Ingredients:
1/2 cup dark brown sugar, firmly packed |
1/2 cup butter |
1/2 cup molasses |
1 large egg |
1 1/2 cups unbleached flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons ground ginger or 1/4 cup chopped candied ginger |
2 teaspoons cinnamon |
1/2 cup hot water |
1 cup sourdough starter |
2 cups fresh cleaned blueberries |
vanilla ice cream or whipped cream, for garnish |
Directions:
1. Preheat oven to 375 degrees F. Lightly butter and flour a 8 x8 baking pan.
2. Cream together the brown sugar and butter.
3. Then add molasses and egg, beating continuously; set aside.
4. In a separate bowl, sift dry ingredients together and blend into hot water.
5. Then beat this mixture into creamed mixture.
6. Gradually add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
7. Gently fold in the blueberries.
8. Pour into prepared baking pan and bake at 375 degrees F for about 30 minutes or until done (when toothpick inserted in center comes out clean).
9. Serve warm with good quality vanilla ice cream or freshly whipped cream.
10. Makes 6 to 8 servings.
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