Blueberry Sally Lunn

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

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.

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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