3 Reviews

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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Sydney Mike April 20, 2011

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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Podkayne July 10, 2010

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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PaulaG November 05, 2009
Alaskan Sourdough Blueberry Gingerbread