Blueberry-Stuffed Sally Lunn Bread is a brioche-like yeast bread with fresh, sweetened blueberries swirled throughout. If you don’t have a bread machine, you can make this bread with a stand mixer or by hand.
What is Sally Lunn?
A large sponge cake-like bread, more like a bread than a cake that is either yeast or baking powder based that can be made either into a cake, buns, rolls, or even a loaf of bread.”What’s Cooking America
On a recent trip to England, we got to eat Cream Tea at the Sally Lunn House in Bath. Their buns are famously light and sweet.
Not only was it the most delicious bread I have ever tasted, but it was also the most expensive.
I went on a mission to reproduce the recipe. Not surprisingly, I’m not the first to try. However, the original recipe remains a secret to this day. It was found in the 1930s in a previously undisclosed cupboard.
The idea of adding blueberries to Sally Lunn is inspired by a recipe for Fresh Blueberry Brioche. You can see it for yourself in Huckleberry, authored by Zoe Nathan.
The problem with that recipe is all the time involved with making brioche. It’s best made over a two-day period.
Thankfully, Linda Rehberg and Lois Conway have an excellent recipe for Sally Lunn in their book Bread Machine Magic Book of Helpful Hints. It is an essential guide for bread machine users.
Consequently, I’m doing the next best thing and using a recipe for brioche-like Sally Lunn. The results are spectacular if I do say so. It’s almost like eating light-as-a-feather pound cake with the freshest blueberry jelly you can imagine.
Plan to allow at least 2 hours, possibly longer, for the dough to rise after you have shaped it. The frozen blueberries in the filling will slow down the process.
More bread recipes with fruit:
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- 1 and 1/2 cup blueberries
- 1/4 cup heavy cream, lukewarm
- 1/4 to 3/8 cup water, lukewarm
- 3 large eggs
- 1 teaspoon salt
- 1/3 cup butter, cut into pieces
- 1/4 cup sugar
- 3 cups (360 grams)unbleached, all-purpose flour
- 2 teaspoons bread machine yeast
- 1 egg yolk
- 1 tablespoon heavy cream
- Pinch of salt
- Granulated, sanding, or coarse sugar for sprinkling on top of loaf.
- Place clean, fresh blueberries onto a cookie sheet and freeze until solid. (Do not use frozen blueberries from the store as they are too watery.)
- Dump remaining ingredients into the bread pan of your bread machine. Select the dough cycle and press start. Open lid and check dough after about 10-15 minutes of mixing to make sure the consistency is correct. Dough should stick to the side, then pull away. If dough is too dry, add more water 1 teaspoonful at a time. If too sticky, add flour 1 tablespoon a time.
- When dough cycle completes and dough has risen to double its original size, remove dough to a floured surface. Press or roll dough into a rectangle roughly 10 x 16 inches. Short side should be closest to you.
- Scatter berries over dough, then sprinkle with 2 tablespoons sugar. Carefully roll top of dough towards you to make a cylinder.
- Turn cylinder of dough and reshape into an approximately 12 x 6-inch cylinder. With short end closest to you, roll dough tightly from the top. Place in greased 8 x 4-1/2 inch loaf pan.
- Allow to rise until almost double. This may take more than 2 hours because the blueberries are frozen.
- When you see the bread has almost risen enough, preheat your oven to 350 degrees F.
- Whisk together ingredients for glaze in small bowl. Paint raised but unbaked loaf with a light touch so glaze won't puddle at the outer edges of the loaf. Sprinkle with plenty of sugar. I use sanding sugar but regular sugar works too.
- Bake at 350 degrees for 40 to 45 minutes. Watch to make sure crust doesn't over-brown before bread is done in the middle. If necessary, consider tenting loaf halfway through baking time with aluminum foil to avoid burning crust.
- Cool in pan about 15 minutes before removing loaf from pan to a rack to continue cooling. Best eaten after an hour but good luck getting people to wait that long.
A word of warning:
The second rise of the loaf after you place the dough in a loaf pan takes much longer than the usual bread recipe because you have used frozen blueberries in the filling. Allow at least 2 hours, possibly longer, for this rise.
Alternate Mixing Instructions:
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
- Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it'll get there.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 249mgCarbohydrates: 30gFiber: 1gSugar: 5gProtein: 6g