Ingredients for Alaskan Sourdough Blueberry Gingerbread
- Dark Brown Sugar
- Butter
- 1/2 cup unsulphured molasses
- Egg
- Unbleached Flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Ground Ginger
- 1 teaspoon ground cinnamon
- Hot Water
- 1 cup active sourdough starter
- Blueberries
- Vanilla Ice Cream
How to Make 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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
153g
Fat
50g
Carbs
23g
