Alaskan Sourdough Blueberry Gingerbread – a delicious recipe with dark brown sugar, butter, molasses, egg, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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."]
558
kcal
Calories
26
g
Fat
75
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/2 cup dark brown sugar, firmly packed, 1/2 cup butter, 1/2 cup molasses, 1 large egg, and more.
Yes, Alaskan Sourdough Blueberry Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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