Alaskan Sourdough Blueberry Gingerbread
Infused with the bold flavors of ginger, cinnamon, and molasses, this Alaskan Sourdough Blueberry Gingerbread offers a delightful twist on the classic dessert. The addition of a bubbly sourdough starter not only creates a tender crumb but also lends a subtle tangy complexity that perfectly balances the sweetness of juicy blueberries. This irresistible treat is easy to prepare, taking just 20 minutes of prep time before baking to golden perfection. With a subtle spiced aroma wafting through your kitchen, this gingerbread is perfect for cozy gatherings or an indulgent snack. Serve it warm with a dusting of powdered sugar for extra charm, and watch it disappear in no time!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 0.5 cup molasses
- 2 large eggs
- 0.5 cup milk
- 0.5 cup sourdough starter (active and bubbly)
- 1 cup fresh or frozen blueberries
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes.
Mix in the molasses until well combined, followed by the eggs, one at a time, beating well after each addition.
Stir in the milk and sourdough starter until smooth. The mixture may look slightly lumpy due to the starter—this is normal.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix, as this can make the gingerbread dense.
Gently fold in the blueberries, taking care not to crush them.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 470.7 g | 171% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 281.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 602 mg | 46% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2992 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
