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