Similar to a classic battery bread, this slightly sweet loaf is wonderful fresh, or toasted with butter and honey. Almost a coffeecake, but not too rich. Raspberries would work, as would a vanilla paste swirl.
- Whisk together the water and yeast.
- Add sugar, salt, eggs, butter, skim milk powder and most of flour.
- Stir to make a batter-like mixture.
- Fold in blueberries. Add the remaining flour as necessary to form a thick batter. How much if at all will depend on humidity and the amount of moisture in your berries.
- Cover bowl with a tea towel and let batter rest 30 minutes.
- Meanwhile, generously grease a 9 or 10-inch angel food cake pan.
- Pour batter in (after rest).
- Cover pan lightly with greased wax paper and let batter rise until it nearly reaches the top of the pan.
- Drizzle on melted butter and dust with sugar and cinnamon.
- Preheat oven to 350°F.
- Place cake pan on a baking sheet and place in oven.
- Bake until nicely browned (about 40 minutes).
- Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.