|Blueberries||2 Cup (32 tbs)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Scalded milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Eggs||2 , well beaten|
|Sifted flour||4 Cup (64 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Rinse and drain the blueberries.
Sprinkle yeast into lukewarm water in a bowl and let stand without stirring for 5 minutes.
Stir to mix well.
Mix the milk with 1/4 cup sugar, butter, salt and 1 egg in a large bowl and cool to lukewarm.
Stir in the yeast.
Add enough flour to make a stiff dough and mix well.
Knead on a lightly floured board until smooth and elastic, then place in the bowl.
Cover and let rise until doubled in bulk.
Cut off a piece of dough the size of a small apple and reserve for top.
Pat out remaining dough on the floured board into a rectangle and sprinkle with blueberries, remaining sugar and cinnamon.
Roll as for jelly roll and shape into a large ball by pulling in the sides.
Place the dough, seam side down, in a greased 8-inch fluted pan.
Make an indentation in center of the top.
Shape reserved dough into a ball and place in the indentation.
Brush entire surface with remaining egg and let rise until doubled in bulk.
Bake in a 350-degree oven for 45 to 55 minutes or until top is deep brown and the brioche sounds hollow when thumped.
Cool in the pan slightly, then unmold by loosening the edges.
Cut into wedges and serve warm with whipped butter, if desired.