Best Alaskan Sourdough Blueberry Gingerbread Recipes
MENDENHALL SOURDOUGH GINGERBREAD
Last summer I enjoyed an Alaskan cruise, and we had a fabulous time at the Mendenhall Glacier. :) Alaska is also well-known for its sourdough... and brought together here is a delicious combination of sourdough and gingerbread. Enjoy!
Provided by Julesong
Categories Dessert
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 414.2, Fat 16.5, SaturatedFat 10, Cholesterol 75.9, Sodium 542.9, Carbohydrate 63.3, Fiber 1.1, Sugar 33.4, Protein 4.5
BLUEBERRY GINGERBREAD
I love this unusual gingerbread recipe and have always gotten great reviews. I got the recipes years ago from a cookbook that Benson & Hedges put out. (I haven't smoked since 1986 so you can tell that I have had this for a long time.)
Provided by Mysterygirl
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 265.7, Fat 10, SaturatedFat 1.5, Cholesterol 18.4, Sodium 231.5, Carbohydrate 41.4, Fiber 1, Sugar 23.8, Protein 3.5
BLUEBERRY GINGERBREAD
Make and share this Blueberry Gingerbread recipe from Food.com.
Provided by Homecookgirl
Categories Breakfast
Time 1h5m
Yield 12-15 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 255.9, Fat 10.4, SaturatedFat 1.5, Cholesterol 35.2, Sodium 346.3, Carbohydrate 37.4, Fiber 2.4, Sugar 3.2, Protein 4.1
ALASKAN SOURDOUGH CORNBREAD
After our recent trip to Alaska, I have a renewed interest in sourdough baking. I found this recipe at Alaska Travel Magazine.Com. DH loves cornbread and this is a great recipe. It is a little different than traditional cornbread with a mild sour flavor. I updated the cooking time after 16Paws review and my preparing the recipe again and watching the time closely. Be cautious when adding the milk due to differences in starter with regards to "wetness".
Provided by PaulaG
Categories Quick Breads
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray a well seasoned, 9 or 10 inch iron skillet with non-stick cooking spray, add a small amount of oil and place in oven while it preheats.
- Preheat oven to 425 degrees.
- Combine the cornmeal, sugar and salt in medium bowl.
- Scald milk and pour over cornmeal mixture.
- When mixture is room temperature, add remaining ingredients and mix well.
- Pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown.
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History
Alaskan sourdough blueberry gingerbread recipe is closely tied to the history of the state. During the late 1800s, gold miners depended on sourdough to make bread in their camps, as yeast was not readily available. This practice became popular, and eventually, Alaskans made sourdough an essential part of their cuisine. The inclusion of blueberries in gingerbread is believed to have its origins in Native American cuisine.Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup dark molasses
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sourdough starter
- 2 large eggs
- 1 cup fresh blueberries
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch loaf pan with cooking spray or butter.
- In a medium bowl, mix flour, salt, baking powder, ginger, and cinnamon. Set aside.
- In another bowl, cream butter, molasses, and brown sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in sourdough starter.
- Gradually stir in dry ingredients until batter is smooth.
- Fold in blueberries.
- Pour batter into the prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely.