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

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.
Recipe type: Baked Goods
Cuisine: British
Serves: 12
  • 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
  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.
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.
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

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