If you’re craving a delightful twist on classic homemade bread, this Lemon Blueberry Swirl Bread Recipe will become your new favorite. Picture soft, fluffy bread swirled with vibrant blueberry jam and fresh berries, all infused with bright, zesty lemon flavor. It’s perfectly balanced between sweet and tangy, with a beautiful golden crust and a tender crumb that almost melts in your mouth. This bread is not only a treat for your taste buds but also a joy to make, turning simple pantry staples into a stunning, enticing loaf that’s perfect for any occasion.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the texture, aroma, and flavor of this Lemon Blueberry Swirl Bread Recipe. Each ingredient plays a special role, from the warm milk that activates the yeast to the fresh blueberries that burst with juicy goodness.
- â…” cup warm milk: Essential for activating the yeast and creating a soft crumb.
- 1 tablespoon granulated sugar: Feeds the yeast and gives the bread a sweet base.
- 1 packet dry yeast: The magic behind your bread’s perfect rise and airy texture.
- 2¾ to 3 cups all-purpose flour: The foundation of your dough, providing structure and chew.
- ¼ cup melted butter: Adds moisture and richness for tender bites.
- 2 large eggs (room temperature): Give the bread structure and a golden color.
- ¾ teaspoon salt: Balances sweetness and enhances flavor complexity.
- 1â…” cups blueberry jam: Creates the luscious, fruity swirl that defines the bread.
- 1½ cups fresh blueberries: Bursting with freshness and natural sweetness throughout.
- 2 tablespoons lemon zest: Infuses bright citrus aroma and a zingy twist.
- 1 cup powdered sugar: For the sweet, glossy icing drizzle.
- 3 tablespoons lemon juice: Balances the icing with tangy freshness.
How to Make Lemon Blueberry Swirl Bread Recipe
Step 1: Activate the Yeast
Start by dissolving the sugar and dry yeast in warm milk. Stir gently until everything blends together. Set it aside for about 10 minutes until you see a foamy, bubbly surface—which means your yeast is alive and ready to work its magic in the dough.
Step 2: Mix the Dough
Using your mixer with a paddle attachment, begin mixing in one cup of flour to the yeast mixture. Then add the melted butter and another cup of flour, stirring well. Next, incorporate the eggs, salt, and remaining flour—mix thoroughly until the dough comes together as a soft, cohesive ball. Place this dough into a greased bowl, turning it to coat all sides, cover it with plastic wrap, and let it rise for about one hour until it doubles in size.
Step 3: Preheat the Oven
While the dough is rising, preheat your oven to 350 degrees Fahrenheit so it’s ready for baking as soon as your bread is prepared.
Step 4: Roll Out and Layer Flavors
Once your dough has doubled in size, turn it out onto a floured surface and roll it into a large rectangle roughly 18 by 15 inches. Spread the blueberry jam evenly across the dough, scatter fresh blueberries on top, then sprinkle liberally with lemon zest. This layering is what gives the bread its signature swirl and vibrant fruit flavors.
Step 5: Shape the Loaf
Starting from one long end, roll the dough up like a jelly roll—not too tight to maintain those lovely swirls inside. Pinch the seam shut to prevent filling leakage, then flip the roll so the seam is on the bottom.
Step 6: Create the Swirl and Bake
Carefully slice the roll lengthwise into two strips, keeping the cut sides exposed. Twist these two strips around each other with the cut sides facing up to reveal the beautiful swirl pattern. Spray a 10-inch iron skillet or similarly sized pan with non-stick spray. Arrange your twisted dough into the pan in a circular form, tucking the ends underneath. Bake in your preheated oven for about 35 minutes, or until the loaf turns a lovely golden brown.
Step 7: Cool the Bread
Once baked, remove the skillet and let the bread cool right in the pan. This cooling time helps the bread set and makes it easier to handle before glazing.
Step 8: Drizzle the Lemon Glaze
Mix together powdered sugar and lemon juice in a small bowl until smooth and pourable. Adjust the lemon juice for your preferred consistency. Drizzle this bright, tangy glaze across the cooled bread to finish it off with an irresistible shine and extra burst of citrus flavor.
How to Serve Lemon Blueberry Swirl Bread Recipe
Garnishes
Adding a few freshly picked blueberries or a sprinkle of extra lemon zest right before serving elevates the presentation and deepens the fresh flavor experience. These simple garnishes make the bread look bakery-worthy at your breakfast table.
Side Dishes
This bread pairs beautifully with creamy spreads like mascarpone or whipped cream cheese, accentuating the lemon and blueberry notes. For a heartier meal, serve alongside scrambled eggs or a crisp green salad to balance sweet and savory flavors.
Creative Ways to Present
If you’re planning a brunch or special event, slice the bread thick and serve it with small jars of blueberry jam and fresh lemon wedges for guests to customize their bites. You can also cut it into small squares or fingers, making it perfect for snacking or as part of a dessert platter.
Make Ahead and Storage
Storing Leftovers
After your Lemon Blueberry Swirl Bread Recipe cools completely, wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh for up to three days, perfect for enjoying a slice with your morning coffee or afternoon tea.
Freezing
For longer storage, freeze the bread wrapped securely in plastic and a layer of foil. It will keep well for up to two months. When you’re ready to enjoy, thaw the bread at room temperature inside the wrapping to retain moisture.
Reheating
To bring back that fresh-from-the-oven warmth, reheat slices in a toaster oven or warm them briefly in the microwave. You’ll love how the glaze softens and the flavors come alive with just a short burst of heat.
FAQs
Can I use frozen blueberries instead of fresh for the Lemon Blueberry Swirl Bread Recipe?
Yes, frozen blueberries work well too. Just make sure to thaw and drain them to avoid extra moisture that could make the dough soggy.
Is it possible to make this bread gluten-free?
Substituting gluten-free flour blends is possible, but expect changes in texture. You may need to adjust the liquid amounts and be mindful that the bread might be less airy.
Can I substitute the blueberry jam with another fruit jam?
Absolutely! Raspberry or strawberry jam would complement the lemon nicely and give a different but delicious fruit swirl.
How do I know when the bread is fully baked?
The bread should be golden brown on top and sound hollow when tapped. You can also use a toothpick inserted into the middle to check if it comes out clean.
What can I do if my dough doesn’t rise as expected?
Ensure your yeast is fresh and that the milk is warm but not hot. Dough rising can also depend on ambient temperature; you can place it in a warm spot or near a radiator to encourage rising.
Final Thoughts
This Lemon Blueberry Swirl Bread Recipe is truly a showstopper that tastes as wonderful as it looks. It brings fresh lemon brightness and juicy berries into a soft, baked-to-perfection bread that will brighten up any meal or snack time. I encourage you to try this recipe soon — the joy of slicing into those vibrant swirls and savoring every bite is simply unbeatable. Happy baking!
Print
Lemon Blueberry Swirl Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes (plus 1 hour rising time)
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Swirl Bread is a delightful homemade treat boasting a tender yeast-based dough filled with vibrant blueberry jam, fresh blueberries, and zesty lemon. Swirled and twisted into a beautiful pattern, then baked to golden perfection and finished with a tangy lemon glaze, this bread is perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Dough
- â…” cup warm milk
- 1 tablespoon granulated sugar
- 1 packet dry yeast
- 2¾ to 3 cups all-purpose flour (plus extra for rolling dough)
- ¼ cup melted butter
- 2 large eggs, room temperature
- ¾ teaspoon salt
Filling
- 1â…” cups blueberry jam
- 1½ cups fresh blueberries
- 2 tablespoons lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 3 tablespoons lemon juice
Instructions
- Activate Yeast: Dissolve sugar and yeast in the warm milk and stir to blend. Let the mixture sit for about 10 minutes, until the yeast becomes foamy and bubbly, indicating it is active.
- Prepare Dough: Using the paddle attachment on your mixer, mix in one cup of flour with the yeast mixture until combined. Add in the melted butter along with another cup of flour and mix well. Then incorporate the eggs, salt, and the remaining flour, mixing thoroughly until the dough comes together into a ball. Place the dough into a greased bowl, turning once to coat the top with grease. Cover with plastic wrap and let it rise for about 1 hour or until doubled in size.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to be ready for baking.
- Roll Out Dough: Once risen, turn the dough out onto a lightly floured surface and roll it into an 18 by 15-inch rectangle. Spread the blueberry jam evenly over the surface, then sprinkle the fresh blueberries and lemon zest on top.
- Form the Roll: Starting from a long edge, roll up the dough like a jellyroll, ensuring not to roll too tightly. Pinch the seam to seal and place the roll seam-side down on your work surface.
- Twist and Prepare for Baking: Slice the roll lengthwise into two pieces. Carefully twist the two pieces together keeping the cut side facing upward. Spray a 10-inch iron skillet or a similarly sized pan with non-stick cooking spray and arrange the twisted dough into the pan in a circular fashion, tucking the ends underneath.
- Bake: Bake the bread in the preheated 350-degree oven for approximately 35 minutes, until the bread is lightly browned and cooked through.
- Cool and Glaze: Remove the bread from the oven and allow it to cool in the pan. Meanwhile, whisk together the lemon juice and powdered sugar in a small bowl until smooth, adding more lemon juice if necessary to reach a drizzling consistency. Drizzle the lemon glaze evenly across the surface of the cooled bread.
Notes
- Use room temperature eggs to help the dough mix evenly and rise properly.
- Ensure the milk is warm but not hot to prevent killing the yeast.
- For a more intense lemon flavor, add additional lemon zest to the dough or glaze.
- Fresh blueberries distribute best when gently pressed into the jam layer to prevent rolling out.
- Allow the bread to cool before glazing to prevent the glaze from melting off.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
