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How to Make Lemon-Blueberry Yeast Bread - A Step-by-Step Guide

When life gives you lemons and blueberries, what better way to combine the two than in a delicious yeast bread? This Lemon-Blueberry Yeast Bread recipe is a delightful fusion of tart lemon and sweet blueberries, resulting in a perfect balance of flavors. The addition of yeast gives this bread a light and airy texture, making it the perfect treat for breakfast or as a sweet snack with a cup of tea.

The aroma of freshly baked bread filling your home is enough to make anyone's mouth wate...

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Ingredients

  • 2 ¾ cups bread flour
  • 1 (.25 ounce) package rapid rise yeast
  • ½ teaspoon ground cardamom
  • ¾ cup milk
  • ¼ cup white sugar
  • ¼ cup butter, softened
  • ½ teaspoon salt
  • 1 egg
  • cooking spray
  • ½ cup dried blueberries
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon lemon extract
  • 2 teaspoons milk
  • 2 tablespoons sliced almonds
  • ½ cup confectioners' sugar
  • 2 teaspoons lemon juice

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Additional Time: 2 hrs 15 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 12
  • Yield: 3 baguettes

  • Combine flour, yeast, and cardamom in a large mixing bowl.
  • Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
  • Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
  • Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
  • Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

    • Nutrition

    209 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 25mg
    • Sodium: 138mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 5g
    • Vitamin C: 5mg
    • Calcium: 31mg
    • Iron: 2mg
    • Potassium: 105mg

    Categories

    Bread recipes
    Breakfast recipes
    Dessert recipes
    Fruit bread recipes
    Brunch recipes