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
Scale
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.
