Blueberry Sally Lunn
A moist, flavorful blueberry Sally Lunn bread with a cinnamon-sugar topping, perfect for breakfast, brunch, or teatime, appealing to fruit and bread lovers alike.
Ingredients
Instructions
- Cream the shortening and sugar together. Beat eggs and add to the mixture.
- Sift together flour, baking powder, and salt.
- Add the dry ingredients alternately with milk to the creamed mixture.
- Carefully fold in blueberries.
- Pour the batter into a greased 8 x 8 x 2-inch pan.
- Mix brown sugar and cinnamon. Sprinkle on top of the batter.
- Bake at 350°F in a preheated oven for 50 minutes.
- Serve hot; may be reheated.
Tips & Substitutions
For a lighter texture, beat the egg whites separately and fold them in at the end. If you don’t have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. For a twist, consider adding a teaspoon of vanilla extract or using mixed berries instead of blueberries. Adjust the sugar if using sweeter berries.
Serving Suggestions
Serve warm, dusted with powdered sugar or a dollop of whipped cream for added indulgence. This dish pairs beautifully with a cup of tea or coffee. For a complete meal, consider serving it alongside a fresh fruit salad or a light yogurt parfait. It’s an excellent choice for brunch or a cozy breakfast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual pieces in the microwave for 15-20 seconds or in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Sally Lunn contains roughly 538 calories, with 6g protein, 94g carbohydrates, and 17g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1275mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used, but it's recommended to add them directly from the freezer to prevent them from bleeding into the batter. You may need to adjust the baking time slightly if the batter is colder.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum, or add a teaspoon to help achieve the right texture. This way, you can enjoy a delicious gluten-free version of Blueberry Sally Lunn.
What can I do if I don't have cinnamon?
If you don’t have cinnamon, you can substitute it with nutmeg, allspice, or even a dash of vanilla extract for flavor. Each option will give a unique twist to the dish while maintaining its deliciousness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).