Blueberry Sally Lunn

READY IN: 2hrs
Recipe by spatchcock

Great summer dessert.

Top Review by mianbao

This is a nice, not too sweet coffee bread, which we enjoyed very much. I made half of the recipe using a 6 cup tube pan. It may have been that the blueberries I used were simply too large (they were huge for blueberries!), but the cake broke more than I would like. I'll try it again if I can find smaller blueberries and re-do this review. Thank you for the recipe.

Ingredients Nutrition


  1. To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt.
  2. Heat butter, milk and water until very warm (120 to 130 degrees F.); stir into dry ingredients.
  3. Stir in eggs and remaining flour to make soft batter.
  4. Cover; let rest 10 minutes.
  5. To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries.
  6. With spoon, stir batter down and beat for about 30 seconds.
  7. Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture.
  8. Spoon remaining batter evenly into pan.
  9. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  10. Bake at 325 degrees F.
  11. for 50 to 55 minutes or until done.
  12. Cool in pan 5 minutes; turn out onto rack to cool completely.
  13. If desired, sprinkle with powdered sugar.

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