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Categories: Breads, Breakfasts

Blueberry Sally Lunn

There's never an occasion when I can't find an excuse to pop something in the oven. And no one at my table--blood-related or otherwise--has ever said, "No, I couldn't possibly have another fresh, hot crumpet." Baking a my house is ... Read more

Total time: 1 hour 5 minutes plus 1 hour standing | Serves 10 to 12
Note: Frozen raspberries will also work, as would a mixture of orange zest and chopped dried cranberries. Or maybe a dusting of cocoa powder or cinnamon sugar on top?.
  • 4 1/2 teaspoons dry yeast
  • 1 cup warm water
  • 1/2 cup sugar, plus 1 tablespoon sugar, for dusting
  • 1 1/8 teaspoons salt
  • 3 eggs
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup nonfat powdered milk
  • 2 cups all-purpose flour
  • 3 cups bread flour
  • 1 cup blueberries (fresh or thawed)
  • Nonstick cooking spray, for greasing
  • 2 tablespoons melted butter
  • 1/4 teaspoon cinnamon, for dusting

Step 1Whisk together yeast and water. Add sugar, salt, eggs, butter, powdered milk and most of all-purpose and bread flours and combine well until a sticky, elastic dough is formed. Fold in blueberries. Cover bowl with a tea towel and let batter rest 30 minutes.

Step 2Pour batter into generously greased 9- or 10-inch angel food cake pan. Cover pan lightly with greased wax paper and let batter rise until it nearly reaches top of pan, about 1 hour. Drizzle on melted butter and dust with 1 tablespoon sugar and cinnamon.

Step 3Place cake pan on baking sheet and bake at 350 degrees until nicely browned, about 40 minutes. Cool 10 minutes before removing from pan and placing on a wire rack to cool completely.

Each of 12 servings:
402 calories; 357 mg sodium; 88 mg cholesterol; 12 grams fat; 64 grams carbohydrates; 10 grams protein; 2.05 grams fiber.
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