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Blueberry Sally Lunn

Time 1 hour 5 minutes
Yields Serves 10 to 12
Blueberry Sally Lunn
1

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.

2

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.

3

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.

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?.

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