Alaskan Sourdough Blueberry Gingerbread

• 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

1. Preheat oven to 375 degrees F. Lightly butter and flour a 8"x8" baking pan.
2. Cream together the brown sugar and butter.
3. Then add molasses and egg, beating continuously; set aside.
4. In a separate bowl, sift dry ingredients together and blend into hot water.
5. Then beat this mixture into creamed mixture.
6. Gradually add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
7. Gently fold in the blueberries.
8. 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).
9. Serve warm with good quality vanilla ice cream or freshly whipped cream.
10. Makes 6 to 8 servings.

dark brown sugar, butter, molasses, egg, flour, salt, baking soda, ground ginger, cinnamon, hot water, sourdough starter, blueberries, vanilla ice cream

Taken from www.food.com/recipe/alaskan-sourdough-blueberry-gingerbread-244477 (may not work)