This beautiful blueberry bread is made with a soft, enriched dough filled with juicy blueberries. The dough is gently folded and swirled before baking, creating gorgeous layers of fruit throughout the loaf. It has a lightly crisp, golden crust and a soft, fluffy center. Perfect for breakfast, afternoon coffee, or a homemade weekend treat.
🧾 Ingredients
For the dough:
- 3 cups (375 g) all-purpose flour
- 2¼ teaspoons (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (180 ml) warm milk
- 1 large egg
- 4 tablespoons (55 g) unsalted butter, softened
- 1 teaspoon vanilla extract
For the blueberry filling:
- 1½ cups (200 g) fresh or frozen blueberries
- ⅓ cup (65 g) sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For finishing:
- 1 tablespoon milk
- 1 tablespoon granulated sugar, optional
- Powdered sugar, optional
👩🍳 Instructions
1. Prepare the dough
In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm milk, egg, and vanilla. Mix until a rough dough forms.
Add the softened butter gradually and knead for about 8–10 minutes, either by hand or with a stand mixer. The dough should become smooth, elastic, and slightly tacky but not excessively sticky.
Place it in a lightly greased bowl, cover, and let it rise in a warm place for approximately 1–1½ hours, or until doubled in size.
2. Make the blueberry filling
While the dough rises, place the blueberries, sugar, cornstarch, and lemon juice in a small saucepan.
Cook over medium heat for about 5–7 minutes, stirring frequently, until the berries burst and the mixture becomes thick and jam-like.
Remove from the heat and stir in the vanilla. Allow the filling to cool completely before using.
3. Shape the bread
Transfer the risen dough to a lightly floured surface and gently roll it into a rectangle.
Spread the cooled blueberry mixture evenly over the dough, leaving a small border around the edges.
Fold or roll the dough according to your preferred shape. For a beautiful swirl similar to the photo, roll it into a log, then gently twist the log before placing it into a parchment-lined loaf pan or round baking dish.
Cover and let it rest again for 30–45 minutes.
4. Bake
Preheat your oven to 350°F (175°C).
Brush the top lightly with milk and sprinkle with a little sugar if desired.
Bake for approximately 30–40 minutes, until the bread is puffed and beautifully golden brown. If the top begins browning too quickly, loosely cover it with aluminum foil during the final part of baking.
5. Cool and serve
Allow the bread to cool in the pan for about 10–15 minutes, then transfer it to a wire rack.
For an extra-pretty finish, dust the completely cooled bread with powdered sugar.
💡 Tips for the Best Blueberry Bread
- Cool the blueberry filling completely before spreading it over the dough. Warm filling can make the dough difficult to handle.
- If using frozen blueberries, there is no need to thaw them before making the filling.
- Don’t add too much flour while kneading. A slightly soft dough produces a much fluffier bread.
- Let the second rise happen before baking; this gives the bread a lighter texture.
- For an even richer flavor, add ½ teaspoon lemon zest to the dough or filling.
- You can replace some of the blueberries with raspberries, blackberries, or chopped strawberries.
🍞 Serving Suggestion
Slice the bread while slightly warm and serve it with butter, cream cheese, or a drizzle of vanilla glaze. The combination of soft bread, sweet-tart blueberry swirls, and golden crust makes this a wonderful homemade treat.
Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm individual slices for a few seconds before serving for that fresh-baked texture.