Blueberry Sally Lunn

Recipe Ingredients

		Dough
3 1/2 cups	218g / 7.7oz	All-purpose flour - (3 1/2 to 4 cups)
2/3 cup	131g / 4.6oz	Sugar
2		Rapid rise yeast
1 teaspoon	5ml	Salt
1/2 cup	99g / 3.5oz	Butter or margarine - (1 stick), cut up
1/2 cup	118ml	Milk
1/2 cup	118ml	Water
3		Eggs
		Powdered sugar - optional
		Filling
1/3 cup	65g / 2.3oz	Sugar
1 tablespoon	15ml	All-purpose flour
1 1/2 teaspoons	7.5ml	Ground cinnamon
2 cups	474ml	Fresh or frozen blueberries - thawed and drained

Recipe Instructions

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 130F); 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 325F 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.

Source:
Sunset Fresh Produce A to Z - Page 16

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