Recipe: Blueberry Sally Lunn with Lemon Glaze (Red Star Yeast)

BLUEBERRY SALLY LUNN


1 cup milk, scalded
1/4 cup sugar
1 tsp. salt
1/4 cup butter or margarine
1 pkg. Red Star Instant Blend Dry Yeast
1/2 cup warm water (l10-115 degrees F)
4 eggs
5 cups all-purpose flour, divided use
1 cup blueberries (fresh or thawed frozen, drained)
Lemon Glaze (recipe follows)

Combine milk, sugar, salt and butter; cool to lukewarm.

Dissolve yeast in warm water in large mixer bowl. Add milk mixture, eggs and half the flour to yeast. Beat 2 minutes on medium speed, until smooth. Add remaining flour; beat again until batter is smooth and silky. Cover. Let rise in warm place about 1 hour, to within 1 inch of top of bowl.

Beat batter about 30 strokes. Carefully blend in blueberries. Pour batter into greased 10-inch tube pan or Bundt pan. Cover; let rise again to within 1 inch of top of pan, about 1 hour.

Bake in preheated 350 degree F (moderate) oven 45 to 50 minutes, until golden brown. Remove to rack. After a few minutes, invert cake on plate and glaze.

Lemon Glaze

1 1/2 cups confectioners' sugar
2 to 4 tbsp, cream or milk
1 1/2 tsp. grated lemon rind

Mix all ingredients to spreading consistency. Beat until smooth.

By Mrs. C. A. Ruggeri, St. Ann, Missouri

Makes 12 to 16 servings
From: Recipelink.com
Source: Recipe booklet: Over the Back Fence to you Prize Yeast Recipes from Red Star, Universal Foods Corporation, not dates (maybe 1960's)