Blueberry Sally Lunn

Recipe Ingredients

4 1/2 teaspoons	22ml	Dry yeast
1 cup	237ml	Warm water
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Sugar - for dusting
1 1/8 teaspoons	5.6ml	Salt
3		Eggs
1/2 cup	99g / 3.5oz	Softened butter - 1 stick
1/3 cup	78ml	Nonfat powdered milk
2 cups	125g / 4.4oz	All-purpose flour
3 cups	187g / 6.6oz	Bread flour
1 cup	237ml	Blueberries or raspberries - fresh or thawed
		Nonstick cooking spray - for greasing
2 tablespoons	30ml	Melted butter
1/4 teaspoon	1.3ml	Cinnamon - for dusting

Recipe Instructions

Whisk 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.

Pour 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.

Place 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.

This recipe yields 10 to 12 servings.

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.

Source:
The Los Angeles Times, 11-01-2000

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