🧾 Ingredients
For the dough
- 500 g (4 cups) bread flour
- 60 g (¼ cup) granulated sugar
- 7 g (2¼ tsp) instant yeast
- 1 tsp salt
- 240 ml (1 cup) warm milk
- 1 large egg
- 60 g (¼ cup) unsalted butter, softened
- 1 tsp vanilla extract
For the blueberry filling
- 180 g (1¼ cups) fresh blueberries
- 50 g (¼ cup) granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp vanilla extract
For the topping
- 1 tbsp melted butter
- 1–2 tbsp granulated or coarse sugar
👩🍳 Instructions
1. Prepare the dough
In a large bowl, combine the warm milk, sugar and yeast. Let it sit for 5–10 minutes, until slightly foamy.
Add the egg and vanilla and whisk briefly.
Add the bread flour and salt. Mix until a rough dough forms.
Knead for about 8–10 minutes by hand, or 5–7 minutes using a stand mixer with a dough hook.
Gradually add the softened butter and continue kneading until the dough becomes smooth, elastic and slightly tacky.
The dough should feel soft but shouldn’t be extremely sticky.
2. First rise
Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm place for approximately 1–1½ hours, or until it has nearly doubled in size.
🫐 3. 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 gently.
The blueberries will begin to burst and release their juices.
Continue cooking until the mixture thickens into a jam-like consistency.
Remove from the heat and stir in the vanilla.
Allow the filling to cool completely.
Important: Don’t spread hot blueberry filling onto the dough because it can make the dough difficult to work with and interfere with the yeast.
4. Shape the bread
Once the dough has doubled, place it on a lightly floured surface.
Gently press out the air and roll the dough into a rectangle approximately 30 × 40 cm.
Spread the cooled blueberry mixture over the dough, leaving about 2 cm around the edges.
For an extra blueberry-packed loaf, sprinkle ½–1 cup fresh blueberries over the filling.
Starting from one long side, roll the dough tightly into a log.
Pinch the seam closed.
For the beautiful swirled appearance seen in your photo, cut the log lengthwise down the middle, leaving one end attached. Twist the two pieces together, keeping the cut sides facing upward.
Place the shaped loaf into a parchment-lined loaf pan or on a baking sheet.
5. Second rise
Cover loosely and let the bread rise again for approximately 30–45 minutes.
It should become noticeably puffy.
Meanwhile, preheat your oven to 180°C (350°F).
6. Bake
Brush the top lightly with melted butter.
Sprinkle with coarse sugar if desired.
Bake for approximately 30–40 minutes, until deeply golden brown.
If the top starts browning too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.
The center should be fully baked and the bread should sound slightly hollow when tapped.
Allow the loaf to cool for at least 30 minutes before slicing.
✨ Tips for the Best Blueberry Bread
Use fresh or frozen blueberries: Fresh berries are easiest, but frozen blueberries work too. If using frozen berries, don’t completely thaw them before adding them.
Cool the filling completely: This is especially important. Warm filling can soften the dough too much and make shaping difficult.
Don’t add too much filling: It may be tempting to add a thick layer, but excessive blueberry filling can cause the loaf to separate while baking.
For a richer loaf: Add 2 tablespoons of heavy cream or milk powder to the dough.
For extra flavor: Add 1 teaspoon of finely grated lemon zest to the dough.
For a bakery-style finish: Brush the warm loaf with melted butter immediately after removing it from the oven and sprinkle with a little sugar.
🍞 Storage
Keep the bread in an airtight container at room temperature for 2–3 days. You can also refrigerate it for up to 5 days, although refrigeration can make enriched bread slightly firmer.
For longer storage, wrap individual slices and freeze for up to 2 months. Thaw at room temperature and warm briefly before serving.
🍽️ Serving idea
This blueberry bread is delicious slightly warm with butter, cream cheese, or a drizzle of vanilla glaze. For an especially indulgent breakfast, toast a slice and serve it with a little honey and fresh blueberries.