Alaskan Sourdough Blueberry Gingerbread Recipes

Steps:

• 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.

Steps:

• Prepare a 9 x 13 baking dish with nonstick cooking spray or brush with oil.
• Preheat the oven to 350 degrees.
• Sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
• Whisk together the eggs, agave and molasses. Make a well in the center of the flour mixture and add the egg mixture. Using a hand held whisk, begin blending together and add the boiling water as you go. Stir in the lemon zest and the crystallized ginger. Mix until fully incorporated, do not overmix.
• Toss the berries evenly in the prepared pan and pour in the batter. Bake for 45 to 50 minutes, until the center springs back when pressed lightly with your finger.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
• In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Steps:

• Preheat oven to 350 degrees.
• With mixer, beat together oil, 1 C sugar, salt and molasses.
• Beat in egg.
• Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
• Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
• Stir in blueberries.
• Pour into a greased and floured 12 x 7 baking dish.
• Sprinkle top with remaining 2 Tbsp sugar.
• Bake for 35- 40 minutes.
• Cut into squares and serve warm with butter.
• May be served with whipped cream for dessert.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
• Combine blueberries and 2 teaspoons flour and toss to coat.
• Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and stir well. The batter will be quite thick. Fold blueberries into the batter.
• Spoon batter evenly into the prepared muffin cups.
• Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 375 degrees F.
• Cream together the brown sugar and shortening.
• 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.
• As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
• Pour into lightly buttered and floured 8"x8" baking pan and bake at 375 degrees F for about 30 minutes or until done.
• Best served with ice cream or whipped cream while still hot.