Blueberry Sally Lunn(Makes 1 Loaf)
A soft, flavorful blueberry bread with warm cinnamon notes, perfect for breakfast or teatime, combining sweet blueberries and tender, yeasty dough.
Ingredients
Instructions
- In a large bowl, mix 1 1/2 cups flour, 2/3 cup sugar, salt, and undissolved rapidrise yeast.
- Heat milk, water, and butter until liquids are very warm (120° to 130° F).
- Gradually add the warm liquids to the dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add eggs and 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour with a spoon to make a soft batter.
- Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes.
- For rapidrise yeast, cover the batter and let it rest for 10 minutes before proceeding.
Tips & Substitutions
For a lighter texture, ensure your milk, water, and butter are at the right temperature before mixing. If you don't have rapid-rise yeast, regular yeast can be used, but allow for a longer rising time. For added flavor, consider incorporating some ground cinnamon into the batter, which complements the blueberries beautifully. If fresh blueberries are unavailable, frozen ones work well too.
Serving Suggestions
Serve slices of Blueberry Sally Lunn warm or at room temperature, perhaps spread with a pat of butter or a drizzle of honey for extra sweetness. It pairs beautifully with a side of fresh fruit or yogurt, making it a delightful addition to brunch. For a delicious dessert option, serve alongside Nan'S Banana Pudding.
Storage & Reheating
Store any leftover Blueberry Sally Lunn in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, slice the loaf and warm it in a toaster or oven until just heated through, bringing back its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Sally Lunn(Makes 1 Loaf) contains roughly 137 calories, with 2g protein, 29g carbohydrates, and 2g fat. It is a good source of vitamin C (18% 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 different fruits instead of blueberries?
Absolutely! This recipe is versatile; you can substitute blueberries with raspberries, chopped strawberries, or even diced apples. Just ensure that any fruit you use is not overly watery to maintain the loaf's texture.
What if my dough doesn't rise properly?
If your dough isn't rising, it may be due to the yeast being expired or the liquids being too hot or too cold. Always check the expiration date on your yeast and use a thermometer to ensure the liquid temperature is between 120° to 130°F.
Can I make this recipe ahead of time?
Yes! You can prepare the batter the night before and let it rise in the refrigerator. In the morning, take it out and let it come to room temperature before baking for a fresh loaf with minimal effort.
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).