Blueberry Sally Lunn - cooking recipe

Ingredients

DOUGH
3 1/2 - 4 cups all-purpose flour
2/3 cup sugar
5 1/2 teaspoons yeast (2 packages)
1 teaspoon salt
1/2 cup butter or 1/2 cup margarine, cut up
1/2 cup milk
1/2 cup water
3 eggs
powdered sugar (optional)
FILLING
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained

Preparation

To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt.
Heat butter, milk and water until very warm (120 to 130 degrees F.); stir into dry ingredients.
Stir in eggs and remaining flour to make soft batter.
Cover; let rest 10 minutes.
To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries.
With spoon, stir batter down and beat for about 30 seconds.
Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture.
Spoon remaining batter evenly into pan.
Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 325 degrees F.
for 50 to 55 minutes or until done.
Cool in pan 5 minutes; turn out onto rack to cool completely.
If desired, sprinkle with powdered sugar.