Blueberry Sally Lunn
By on · In Baked Goods, Breads and Rolls, Cakes and Pastries, Desserts, DOTD, Fruits, Regional and Ethnic, Techniques
Blueberry Sally Lunn is British classic, and a wonderful start to your day or luscious accompaniment to afternoon tea. Blueberries make it a treat.
Blueberry Sally Lunn
Prep time
Cook time
Total time
Sally Lunn's is a famous English tea shop, where this cake (without the blueberries) was invented. It has become a British favorite.
Author: Marcy Goldman
Recipe type: Baked Goods
Cuisine: British
Serves: 12
Ingredients
- 4 1/2 teaspoons dry yeast
- 1 Cup warm water
- 1/2 Cup sugar
- 1 Tablespoon sugar; for dusting
- 1 1/8 teaspoons salt
- 3 eggs
- 1/2 Cup softened butter; 1 stick
- 1/3 Cup nonfat powdered milk
- 2 Cups all-purpose flour
- 3 Cups bread flour
- 1 Cup blueberries or raspberries; fresh or thawed
- nonstick cooking spray; for greasing
- 2 Tablespoons melted butter
- 1/4 teaspoon cinnamon; for dusting
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.
Notes
Marcy Goldman is a Montreal-based food writer and professional bakery and pastry chef and a regular contributor the LA Times
Pictured here without blueberries.
Pictured here without blueberries.
Nutrition Information
Serving size: 1 of 12 Calories: 402 Fat: 12 g Trans fat: 0 Carbohydrates: 64 g Sodium: 357 mg Fiber: 2.05 g Protein: 10 g Cholesterol: 88 mg
