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Alaskan Sourdough Blueberry Gingerbread

Alaskan Sourdough Blueberry Gingerbread created by PaulaG

This recipe is based on Julesong’s recipe #7020, with some modifications and my addition of fresh Alaskan blueberries!

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Uncle Dobo
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@Uncle Dobo
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"This recipe is based on Julesong’s recipe #7020, with some modifications and my addition of fresh Alaskan blueberries!"
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  1. Sydney Mike
    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]
    Reply
  2. Podkayne
    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.
    Reply
  3. PaulaG
    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*
    Reply
  4. PaulaG
    Alaskan Sourdough Blueberry Gingerbread Created by PaulaG
    Reply
  5. Uncle Dobo
    This recipe is based on Julesong’s recipe #7020, with some modifications and my addition of fresh Alaskan blueberries!
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