Blueberry Ginger Sourdough Delight
Indulge in the flavorful embrace of our Blueberry Ginger Sourdough Delight, a delightful dessert that marries the rich, warm spices of gingerbread with the tangy sweetness of fresh Alaskan blueberries. Inspired by the classic recipes of old but updated for contemporary palates, this sweet treat showcases the unique flavor of sourdough starter to create a wonderfully moist and tender crumb. Perfect for cozy gatherings or a comforting end to your meal, serve it warm topped with a generous scoop of vanilla ice cream or fluffy whipped cream for a truly indulgent experience.
6-8
Servings
225
Calories
13
Ingredients
Ingredients
dark brown sugar
1/2 cup (firmly packed)
butter
1/2 cup (softened)
molasses
1/2 cup (none)
large egg
1 (beaten)
unbleached flour
1 1/2 cups (sifted)
salt
1/2 teaspoon (none)
baking soda
1 teaspoon (none)
ground ginger
2 teaspoons (or 1/4 cup chopped candied ginger)
cinnamon
2 teaspoons (none)
hot water
1/2 cup (none)
sourdough starter
1 cup (none)
fresh blueberries
2 cups (cleaned)
vanilla ice cream or whipped cream
to taste (for garnish)
Instructions
1
Preheat your oven to 375°F (190°C). Lightly butter and dust an 8"x8" baking pan with flour to prevent sticking.
2
In a large mixing bowl, cream together the firmly packed dark brown sugar and softened butter until light and fluffy.
3
Add the molasses and egg to the sugar mixture, beating continuously until well combined and smooth. Set aside.
4
In another bowl, sift the unbleached flour, salt, baking soda, ground ginger (or candied ginger), and cinnamon together, ensuring even distribution of the dry ingredients.
5
Gradually add the dry mixture alternately with the hot water to the creamed mixture, stirring until just combined. Do not overmix.
6
Slowly incorporate the sourdough starter into the batter, being careful not to deflate the mixture — aim for a bubbly and airy consistency.
7
Carefully fold in the fresh cleaned blueberries, ensuring they are evenly distributed without crushing them.
8
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
9
Remove from the oven and allow to cool slightly. Serve warm with a scoop of good quality vanilla ice cream or freshly whipped cream.
Nutrition Information
8.75g
Fat
32.5g
Carbs
1g
Protein
0.625g
Fiber
10g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Blueberry Ginger Sourdough Delight?
It is a flavorful dessert that combines the warm spices of gingerbread with the tangy sweetness of fresh Alaskan blueberries and sourdough starter.
How many servings does this recipe yield?
The recipe makes between 6 and 8 servings.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
What size baking pan is needed for this recipe?
An 8"x8" baking pan is recommended.
How do I prepare the baking pan?
Lightly butter the pan and dust it with flour to prevent the cake from sticking.
What are the primary spices used in this recipe?
The primary spices are ground ginger (or candied ginger) and cinnamon.
Can I use candied ginger instead of ground ginger?
Yes, you can substitute the 2 teaspoons of ground ginger with 1/4 cup of chopped candied ginger.
How much sourdough starter is required?
The recipe requires 1 cup of sourdough starter.
What is the calorie count per serving?
There are approximately 225 calories per serving.
What type of flour is best for this recipe?
The recipe calls for 1 1/2 cups of sifted unbleached flour.
How do I incorporate the sourdough starter into the batter?
Slowly incorporate the sourdough starter, being careful not to deflate the mixture to maintain a bubbly and airy consistency.
What should I serve with the Blueberry Ginger Sourdough Delight?
It is best served warm with a scoop of vanilla ice cream or freshly whipped cream.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, typically after about 30 minutes.
What kind of sugar is used in this recipe?
The recipe uses 1/2 cup of firmly packed dark brown sugar.
How much molasses is included in the ingredients?
The recipe includes 1/2 cup of molasses.
Do I need to sift the dry ingredients?
Yes, you should sift the unbleached flour, salt, baking soda, ginger, and cinnamon together for even distribution.
What is the fat content per serving?
There is approximately 8.75g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains approximately 32.5g of carbohydrates.
Is there any protein in this dessert?
Yes, there is approximately 1g of protein per serving.
What is the sugar content per serving?
There is approximately 10g of sugar per serving.
How much fiber does this recipe provide?
It provides approximately 0.625g of fiber per serving.
How should the egg be prepared?
The large egg should be beaten before being added to the mixture.
What should the consistency of the butter be?
The butter should be softened before creaming it with the sugar.
How do I add the blueberries to the batter?
Carefully fold in the fresh cleaned blueberries to ensure even distribution without crushing them.
What is the purpose of the hot water in this recipe?
Hot water is added alternately with the dry ingredients to help create the batter consistency.
Is the sourdough starter added at the beginning or the end?
The sourdough starter is added after the dry and wet ingredients have been combined, but before the blueberries.
Should I overmix the batter?
No, you should stir until just combined and avoid overmixing to keep the texture tender.
Can I use frozen blueberries?
While the recipe specifies fresh cleaned blueberries, frozen ones can often be used as a substitute if handled gently.
How long should I let the cake cool?
Allow the cake to cool slightly before serving it warm.
What is the preparation for the dark brown sugar?
The dark brown sugar should be firmly packed into the measuring cup.