Blueberry Swirl Bread
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This blueberry swirl bread is a soft, buttery, homemade yeast bread that is filled with sweet blueberry jam, juicy fresh blueberries, and bright, tangy lemon zest in each bite. This Babka (twisted bread) inspired recipe is a delicious dessert or breakfast bread to slice and serve.
This bread looks like something you’d pick up at a neighborhood bakery, but don’t let the pretty swirls food you, it’s surprisinly easy to make. The blueberry jam creates gorgeous ribbons throughout the bread while the fresh blueberries burst as they bake, adding even more fruity flavor to every slice.
If you want even more blueberry recipe ideas, check out these ideas below.
Why You’ll Love This Recipe
- beautiful purply blue swirls
- soft, fluffy homemade yeast bread
- bright lemon glaze that complements the berries perfectly
- great for brunch, breakfast, or dessert
- freezes beautifully
What Makes This Bread Recipe Special
Unlike many blueberry breads that simply fold berries into the dough, this recipe layers blueberry jam, fresh blueberries, and lemon zest into the dough before it’s cut and twisted into beautiful swirls.
The jam creates pockets of concentrated sweet blueberry flavor while the fresh blueberries add juicy bursts throughout the loaf. The lemon glaze ties everything together without overpowering the blueberries.
Ingredients
- Warm milk – Warm milk activates the yeast and helps create a soft, tender loaf. The milk should be about 110 degrees F so it’s warm enough to activate the yeast but not warm enough to kill it.
- Active dry yeast – Yeast gives the bread its light, fluffy texture when it’s activated. You need to proof active dry yeast by adding it to warm milk/water and letting it sit 5 to 10 minutes until it becomes foamy. If it’s not bubbling or foamy, it’s time to grab some new yeast.
- Butter – Melted butter adds richness and helps keep the bread tender.
- Blueberry jam – This creates sweet blueberry ribbons throughout the loaf of bread. You can use homemade blueberry jam or buy your favorite blueberry jam from the store.
- Lemon zest – Fresh lemon zest brights the blueberry flavor and helps balance out the sweetness of the bread.
Variations
- Cinnamon and sugar
- Cream cheese filling
- Strawberry jam
- Blackberry jam
- Lemon curd
- Chopped pecans
- Sliced almonds
NOTE: This recipe has not been tested with other substitutions or variations
How to make Blueberry Swirl Bread
Step 1: Combine the warm milk, sugar, and yeast in the bowl of a stand mixer and let it sit until foamy.
Step 2: Mix in the flour, melted butter, eggs, salt, and remaining flour until a soft dough forms. Place the dough in a greased bowl, loosely cover with plastic wrap and let double in size.
Step 3: Roll the dough into an 18×15-inch rectangle. Spread the blueberry jam evenly on the dough. Sprinkle with fresh blueberries and lemon zest.
Step 4: Roll the dough into a log and pinch the seam closed. Slice the log in half lengthwise.
Step 5: Twist the two halves together, keeping the cut sides facing upward to give the swirl and keep the jam in the bread. Place the dough into a greased 10-inch skillet or round baking pan.
Step 6: Place in the preheated oven and bake for 35 to 40 minutes or until lightly golden brown. Allow the bread to cool in the pan. Add the lemon glaze once the bread is cooled completely.
Tips for Best Results
- Don’t add too much flour to the bread dough. The dough should be soft and slightly tacky, but not overly sticky. Adding too much flour can make the finished bread dry.
- Pinch the seam tightly after rolling the dough.
- It’s a messy job! You can expect some filling to escape since the dough is cut in half and being shaped. It may also bubble out as it bakes and form caramelized edges.
- Cool the bread fully before glazing the top otherwise the glaze will melt into the bread. That’s totally fine if that’s what you’re going for though.
How to Store and Freeze
This blueberry bread will store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For longer storage, freeze individual slices or the whole loaf tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil for up to 2 months. For an additional layer to prevent freezer burn, pop the wrapped loaf in a freezer bag.
Thaw the bread in the fridge overnight before enjoying. You can warm it up in the microwave for 10 to 20 seconds.
Recipe Troubleshooting
You sure can. Just place it in a greased loaf pan, and bake until the bread is fully cooked all the way through. Depending on the size of your loaf pan, whether a classic or mini size the cook time will vary.
You are more than welcome to use pie filling to replace the jam. Just know the filling will be a bit messier as it is a wetter consistency, but it will taste amazing! It is going to give you a very similar flavor.
You can in a pinch. Let the frozen blueberries thaw first and drain off any excess liquid before adding them to the bread.
The the top browns before the center is fully baked, loosely cover it with foil during the last part of baking.
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Blueberry Swirl Bread
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Ingredients
Bread
- ⅔ cups warm milk, about 110 degrees F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons dry active yeast, 1 packet
- 2¾ – 3 cups all-purpose flour, plus extra for rolling dough
- ¼ cup butter, melted
- 2 large eggs, room temperature
- ¾ teaspoon salt
- 1⅔ cups blueberry jam
- 1½ cups fresh blueberries
- 2 tablespoons lemon zest, about 2 lemons
Glaze
- 3 tablespoons lemon juice
- 1 cup powdered sugar
Instructions
Bread
- Add the ⅔ cups warm milk, 1 tablespoon granulated sugar, and 2 1/4 teaspoons dry active yeast to a stand mixer bowl. Stir and allow to sit for about 10 minutes until the yeast starts to bubble and become foamy.
- Add 1 cup of flour into the mixer bowl and beat in using the paddle attachment until completely combined.
- Add in the melted¼ cup butter along with 1 more cup of flour, mixing well.
- Add in 2 large eggs, ¾ teaspoon salt and remaining 1/2 to 1 cup of flour and mix thoroughly. The dough should come together and form a dough ball.
- Place the dough into a greased bowl, turning once to grease top.
- Cover the dough with plastic wrap and let rise for about 1 hour or until it doubles in size.
- Preheat oven to 350 degrees F.
- Turn the dough out onto lightly floured surface and roll out to about an 18×15 inch rectangle.
- Spread dough with the 1⅔ cups blueberry jam, top with 1½ cups fresh blueberries, and sprinkle with the 2 tablespoons lemon zest.
- Starting at a long end, roll the dough up and pinch the seam to seal. Turn the log of dough seam side down on your surface.
- Slice roll lengthwise to form two pieces. Carefully twist the two pieces together, keeping the cut side up.
- Spray a 10-inch iron skillet or 10 inch round baking pan with a nonstick baking spray.
- Place the dough into the pan, forming a circle with the dough, and tucking the ends under.
- Place in the preheated oven and bake for about 35 to 40 minutes or until lightly browned.
- Remove from the oven and allow the bread to cool in the pan.
Glaze
- Add the 3 tablespoons lemon juice and 1 cup powdered sugar in a small bowl. Whisk until smooth, adding more lemon juice if necessary. Drizzle icing across surface of the bread.
- Store in an airtight container.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)