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Blueberry Sally Lunn

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“Great summer dessert.”
READY IN:
2hrs
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  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.

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