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    You are in: Home / Recipes / Alaskan Sourdough Blueberry Gingerbread Recipe
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    Alaskan Sourdough Blueberry Gingerbread

    Alaskan Sourdough Blueberry Gingerbread. Photo by PaulaG

    1/1 Photo of Alaskan Sourdough Blueberry Gingerbread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Uncle Dobo's Note:

    This recipe is based on Julesong’s Mendenhall Sourdough Gingerbread, with some modifications and my addition of fresh Alaskan blueberries!

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F. Lightly butter and flour a 8"x8" baking pan.
    2. 2
      Cream together the brown sugar and butter.
    3. 3
      Then add molasses and egg, beating continuously; set aside.
    4. 4
      In a separate bowl, sift dry ingredients together and blend into hot water.
    5. 5
      Then beat this mixture into creamed mixture.
    6. 6
      Gradually add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
    7. 7
      Gently fold in the blueberries.
    8. 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. 9
      Serve warm with good quality vanilla ice cream or freshly whipped cream.
    10. 10
      Makes 6 to 8 servings.

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    Ratings & Reviews:

    • on April 20, 2011


      Although the blueberry flavor didn't come through much for us, the berries did add an additional moisture to the gingerbread, & that was just fine! Definitely worth making especially if you enjoy gingerbread as much as we do! Thanks for sharing the recipe! [Made & reviewed in Zaar Chef Alphabet Soup recipe tag]

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    • on July 10, 2010


      Excellent with a dab of whipped topping and some fresh blueberries for garnish. The sourdough seemed to enhance the fruitiness of the blueberries, and somehow the complex flavors were not overwhelmed by the molasses. (Well, I admit, I only had 1/3 of a cup of molasses and I had to stretch it with a bit of Karo syrup. :( Still, molasses usually dominates whatever you put it with!) I made it with powdered ginger this time... Next time I'm eager to try candied ginger.

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    • on November 05, 2009


      This only gets better as it ages and yes you can make it lower fat and lower calorie. I used applesauce for the butter and reduced the molasses to 1/3 cup. Splenda Brown Sugar Blend was used in place of the brown sugar. This rose well and is moist and only gets better as the flavors blend together. I cut this into 16 pieces instead of the 6-8. Thanks for sharing a keeper. Made for *My 3 Chefs*

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    Nutritional Facts for Alaskan Sourdough Blueberry Gingerbread

    Serving Size: 1 (132 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 444.6
    Calories from Fat 150
    Total Fat 16.6 g
    Saturated Fat 10.0 g
    Cholesterol 71.6 mg
    Sodium 567.9 mg
    Total Carbohydrate 71.1 g
    Dietary Fiber 2.5 g
    Sugars 38.4 g
    Protein 4.9 g

    The following items or measurements are not included:

    sourdough starter

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