- 50 mins
- 25 mins
Ingredients
- 4 cups (100 mL) flour
- 1 pkg or 1 tablespoon (15 mL) dry instant yeast
- 1/4 cup (60 mL) sugar
- 1 teaspoon (5 mL) salt
- 2/3 cup (160 mL) milk
- 1/2 cup (125 mL) water
- 1/4 cup (60 mL) cup butter
- 1 egg
- 2 tablespoons (30 mL) soft butter
- 1/4 cup (60 mL) sugar
- 2 teaspoons (10 mL) cinnamon
- 1 cup (250 mL) or more fresh or frozen blueberries
- Icing
- 1/2 cup (125 mL) icing sugar
- 1 tablespoon (15 mL) or more lemon juice
Preparation
Step 1
Combine flour and yeast. Heat milk, water, butter, sugar and salt until it reaches 110 to 120 F (43 to 49 C) so the liquid is warm, but not hot. Stir liquid into flour, then beat in egg. Knead for about 10 minutes to make a soft, but not too sticky, dough. Place in greased bowl and cover with plastic. Let rest 20 to 30 minutes. Roll out on floured counter into a 12-inch-by-9-inch (30 cm x 23 cm) rectangle and spread soft butter over it. Sprinkle with sugar and cinnamon and top with blueberries. Roll up and cut in 12 equal slices. Divide slices into two greased eight-inch (20 cm) cake pans and cover with plastic wrap. Let rise until almost doubled (about 45 minutes). Bake at 350 F (175 C) for about 25 minutes. Turn pan upside down on serving plate. When cool, drizzle with mixture of icing sugar and lemon juice.