Blueberry Swirl Bread

A slice of blueberry and lemon swirl bread sits on a white plate with fresh blueberries, a fork, and a bottle of milk in the background.

5 from 1 vote

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.

Prep Time30

Cook Time35

Rise Time1

Total Time2 5

Servings: slices

Author: Miranda Couse

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

Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition