Blueberry Sally Lunn

Submitted by spatchcock

"Great summer dessert."

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 16

ingredients

• DOUGH

• 3 1⁄2 - 4 cups all-purpose flour
• 2⁄3 cup sugar
• 5 1⁄2 teaspoons yeast (2 packages)
• 1 teaspoon salt
• 1⁄2 cup butter or 1/2 cup margarine, cut up
• 1⁄2 cup milk
• 1⁄2 cup water
• 3 eggs
• powdered sugar (optional)

• FILLING

• 1⁄3 cup sugar
• 1 tablespoon all-purpose flour
• 1 1⁄2 teaspoons ground cinnamon
• 2 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained

directions

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.

Reviews

[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.