Prep 15 mins
Cook 30 mins
This recipe is based on Julesong’s Mendenhall Sourdough Gingerbread, with some modifications and my addition of fresh Alaskan blueberries!
- 118.29 ml dark brown sugar, firmly packed
- 118.29 ml butter
- 118.29 ml molasses
- 1 large egg
- 354.88 ml unbleached flour
- 2.46 ml salt
- 4.92 ml baking soda
- 9.85 ml ground ginger or 59.14 ml chopped candied ginger
- 9.85 ml cinnamon
- 118.29 ml hot water
- 236.59 ml sourdough starter
- 473.18 ml fresh cleaned blueberries
- vanilla ice cream or whipped cream, for garnish
- Preheat oven to 375 degrees F. Lightly butter and flour a 8"x8" baking pan.
- Cream together the brown sugar and butter.
- Then add molasses and egg, beating continuously; set aside.
- In a separate bowl, sift dry ingredients together and blend into hot water.
- Then beat this mixture into creamed mixture.
- Gradually add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
- Gently fold in the blueberries.
- 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).
- Serve warm with good quality vanilla ice cream or freshly whipped cream.
- Makes 6 to 8 servings.
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]
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.
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*