Blueberry Sally Lunn

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 16
• 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)
• 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

Recipe

• 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.