Zutaten für Alaskan Sourdough Blueberry Gingerbread
- 1 cup packed dark brown sugar
- 1 cup (2 sticks) butter
- 1 cup unsulphured molasses
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup boiling water
- 1 cup unfed sourdough starter
- 1 1/2 cups fresh or frozen blueberries
- for serving (optional)
- 1/2 teaspoon ground cloves
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Zubereitung von Alaskan Sourdough Blueberry Gingerbread
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine sourdough starter, brown sugar, molasses, eggs, and oil. Mix well.
- In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the blueberries gently.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
153g
Fat
50g
Carbs
23g
