Best Alaskan Sourdough Blueberry Gingerbread Recipes

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BLUEBERRY GINGERBREAD



Blueberry Gingerbread image

Great tasting and a definite twist for gingerbread! Not overpowering. When storing, do not cover tightly, the top will become very moist instead of nice and crunchy. Serve plain or with a generous dollop of whipped cream.

Provided by JO IN ARLINGTON

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 13

½ cup vegetable oil
1 cup white sugar
3 tablespoons molasses
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen blueberries
1 cup buttermilk
2 tablespoons sugar

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.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 41.4 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 231.5 mg, Sugar 23.8 g

ALASKAN SOURDOUGH BLUEBERRY GINGERBREAD



Alaskan Sourdough Blueberry Gingerbread image

This recipe is based on Julesong's recipe #7020, with some modifications and my addition of fresh Alaskan blueberries!

Provided by Uncle Dobo

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup dark brown sugar, firmly packed
1/2 cup butter
1/2 cup molasses
1 large egg
1 1/2 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger or 1/4 cup chopped candied ginger
2 teaspoons cinnamon
1/2 cup hot water
1 cup sourdough starter
2 cups fresh cleaned blueberries
vanilla ice cream or whipped cream, for garnish

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.

Nutrition Facts : Calories 444.7, Fat 16.7, SaturatedFat 10.1, Cholesterol 71.7, Sodium 567.9, Carbohydrate 71.2, Fiber 2.6, Sugar 38.5, Protein 4.9

MENDENHALL SOURDOUGH GINGERBREAD



Mendenhall Sourdough Gingerbread image

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

1 cup sourdough starter
1/2 cup hot water
1/2 cup molasses
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup brown sugar, firmly packed
1 large egg
1 1/2 cups unbleached flour
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup butter, or shortening

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 CAKE



Blueberry Gingerbread Cake image

The addition of blueberries in this gingerbread cake may be unusual, but the flavor is wonderfull. The mild ginger flavor appeals to all palates. #151;Vera Springer, Woodstock, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

1 cup plus 2 tablespoons sugar, divided
1/2 cup vegetable oil
3 tablespoons molasses
1/2 teaspoon salt
1 large egg
2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup buttermilk
1 cup fresh or frozen blueberries

Steps:

  • In a large bowl, combine 1 cup sugar, oil, molasses and salt. Beat in egg. Combine 2 cups flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to the sugar mixture alternately with buttermilk. Place the remaining flour in a resealable plastic bag; add blueberries and shake lightly to coat. Fold into batter. , Pour into a greased 11x7-in. baking dish. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 267 calories, Fat 10g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 205mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

ALASKAN SOURDOUGH PANCAKES



Alaskan Sourdough Pancakes image

Easy to make sourdough pancakes with a nice flavor that my two daughters love.

Provided by e_prusia

Time 20m

Yield 6

Number Of Ingredients 10

1 cup sourdough starter
1 cup milk
1 large egg, beaten
1 tablespoon vegetable oil
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
cooking spray

Steps:

  • Mix sourdough starter, milk, egg, and oil together in a bowl,
  • Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl. Add wet ingredients and stir until just mixed; some lumps are okay.
  • Lightly spray a griddle with cooking spray and heat over medium-high heat. Working in batches, drop batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form and edges are dry, about 2 minutes. Flip and cook until golden brown, another 2 to 3 minutes.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 37.9 g, Cholesterol 34.5 mg, Fat 4.4 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 1.2 g, Sodium 418.4 mg, Sugar 7.1 g

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Alaskan sourdough blueberry gingerbread recipe is one of the traditional and much-loved desserts in the state. It is a unique twist on the classic gingerbread recipe, which includes the addition of blueberries to impart a tangy flavor to the bread. Sourdough starter, a mix of flour and water, is used to make the bread light and fluffy.

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

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch loaf pan with cooking spray or butter.
  3. In a medium bowl, mix flour, salt, baking powder, ginger, and cinnamon. Set aside.
  4. In another bowl, cream butter, molasses, and brown sugar until smooth.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in sourdough starter.
  7. Gradually stir in dry ingredients until batter is smooth.
  8. Fold in blueberries.
  9. Pour batter into the prepared pan.
  10. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Serving Suggestions

Alaskan sourdough blueberry gingerbread is perfect for breakfast or as a dessert. It is delicious served warm with a dollop of whipped cream, or with a cup of hot coffee. You can also drizzle some honey or maple syrup on top for added sweetness.

Conclusion

Alaskan sourdough blueberry gingerbread recipe is a unique and tasty way to enjoy gingerbread. The addition of blueberries gives the bread a refreshing tang, while the sourdough starter makes it light and fluffy. It is a symbol of Alaskan tradition and history, and it is sure to please anyone who tries it. So, what are you waiting for? Head to your kitchen and whip up a batch of this delicious bread today!
If you're looking to make a delicious, unique treat for your next brunch or gathering, look no further than an Alaskan sourdough blueberry gingerbread recipe. This recipe combines the tangy flavor of sourdough starter with the sweetness of blueberries and the warmth of gingerbread spices. While creating this dish can seem intimidating, with a few valuable tips and tricks, you'll be able to create a delicious gingerbread that will have your guests coming back for seconds.

Tip 1: Activate your sourdough starter.

Without a properly activated sourdough starter, this recipe won't turn out quite right. Start by mixing your sourdough starter with flour and water, and letting it sit in a warm, humid environment for several hours until it's bubbly and active. This will make for a more flavorful and light gingerbread.

Tip 2: Make your own gingerbread spice blend.

While you can buy pre-made gingerbread spice mix at the grocery store, making your own at home can add a unique flavor to your gingerbread. To give your gingerbread a little something extra, try blending cinnamon, cloves, allspice, and nutmeg to make a custom spice blend to use in your recipe.

Tip 3: Use fresh blueberries.

Using fresh, in-season blueberries will take this gingerbread to the next level. Make sure to wash and dry your blueberries carefully before adding them to the batter. If you don't have access to fresh blueberries, you can use frozen, but be sure to thaw them thoroughly and pat them dry before adding to the batter to prevent excess moisture.

Tip 4: Don't overmix your batter.

Overmixing your gingerbread batter can result in a dense, tough texture. Instead, mix the ingredients together until they are just combined – a few lumps are okay. Overmixing can also cause air bubbles to be knocked out of your batter, which can result in a sunken or flat cake.

Tip 5: Let your gingerbread cool before cutting.

Once your gingerbread is finished baking, it can be tempting to dive right in. However, allowing the gingerbread to cool completely before cutting will result in a neater, more professional presentation. If you're in a rush and can't wait until the gingerbread is completely cool, at least wait until it's slightly warm before cutting into it.

Tip 6: Serve with whipped cream or ice cream.

While this gingerbread is delicious on its own, serving it with whipped cream or ice cream can really take it over the top. Try serving it warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Conclusion
With these valuable tips in mind, you'll be able to create a delicious Alaskan sourdough blueberry gingerbread that will impress your friends and family. Remember to activate your sourdough starter, make your own gingerbread spice blend, use fresh blueberries, avoid overmixing your batter, let your gingerbread cool before cutting, and serve with whipped cream or ice cream. With a little practice and experimentation, you'll have your own custom gingerbread recipe that's sure to become a family favorite.

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