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Uncommonly Fresh Blueberry Bread from a Bread Machine

Sneak Preview: This bread machine blueberry bread is a memorable Sally Lunn-like yeast bread with fresh, sweetened blueberries swirled throughout.

Eating this bread always inspires a “Folger’s” moment for me. Just like the advertisement, I want a long-lost relative to knock on the door and surprise me while I’m enjoying my morning coffee.

I would have already whipped up this cozy blueberry bread for us to snack on. In my imagination, we would chat about happy memories, the latest gossip, and why we have or have not let our hair go gray.

Back to reality…

See all those messy blueberries inside the bread? They “melt” as the bread bakes. It will remind you of the freshest blueberry preserves imaginable smeared on cake-like bread. Sweet, but not too sweet.

Don’t worry: If you don’t have a bread machine, you can make this bread with a stand mixer or by hand. See the recipe notes.

sliced sweet bread machine blueberry bread on a cutting board

What is Sally Lunn?

A large sponge cake-like bread, more like a bread than a cake that is either yeast or baking powder based that can be made either into a cake, buns, rolls, or even a loaf of bread.”

What’s Cooking America

Recipe Inspiration

The idea of adding blueberries to Sally Lunn is inspired by a recipe for “Fresh Blueberry Brioche.” See it for yourself in Huckleberry, authored by Zoe Nathan.

The problem with that recipe is the two-day period required to make brioche. I often don’t think ahead.

Thankfully, Linda Rehberg and Lois Conway have an excellent Sally Lunn recipe in their book Bread Machine Magic Book of Helpful Hints. Although this book is older, bread maker users will find it very helpful.

Use leftovers to make French toast, bread pudding, or Toasted Cheese Sandwiches with Muenster cheese. YUM!

Blueberry-Stuffed Sally Lunn Bread--sliced loaf

Ingredients and Substitutions

  • BLUEBERRIES: Fresh blueberries are the way to go with this bread. In the original recipe, I froze the berries but found that step is not necessary. Rinse and let them dry. That’s all!
    HINT: Buy the smallest blueberries you can find. Your loaf will be prettier.
  • HEAVY CREAM: Substitute half and half if you prefer. Your bread won’t be quite as rich as the authentic Sally Lunn.
  • WATER: Spring water is my first choice for all bread. If you don’t have it, tap water is fine.
  • EGGS: I use only large-size eggs in all my bread recipes.
  • SALT: Use table salt or sea salt. If you use Kosher salt increase the amount by 1/4 teaspoon.
  • BUTTER: There is no substitute for butter in my book. Be sure it is room temperature but not melted.
  • SUGAR: Use granulated sugar inside the bread. You’ll notice I gave a range for the sugar in the dough. You can choose the sweetness level.
    It doesn’t matter if you use granulated or powdered sugar for sprinkling over the berries. Sanding sugar or coarse sugar is my first choice for sprinkling on top of the loaf. If you don’t have it, leave it off or use granulated sugar.
  • FLOUR: The recipe specifies part all-purpose flour and part bread flour. Feel free to substitute all-purpose flour for the bread flour if you can’t get it. The bread flour helps the rise making it a bit lighter.
  • YEAST: I always recommend instant or bread machine yeast for a bread machine recipe. See the recipe notes if you only have active-dry-yeast.

picture of individual ingredients needed to make this bread

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Frequently Asked Questions:

1. The bread in the picture doesn’t look like it came out of a bread machine. How did you do that?

The directions listed here will show you how to mix and knead the bread in a bread machine using the DOUGH cycle. You’ll remove the dough and shape it by hand. Incorporate the berries at the same time when shaping. Let the dough rise again in a loaf pan, then bake in your conventional oven.

2. If I don’t have a conventional oven, can I mix, knead, and BAKE this in my bread machine?

Using fresh, whole, blueberries makes using a bread machine problematic. Kneading the bread with fresh blueberries in it will result in a bluish-purple bread.

You could “pause” the bread machine and remove the bread from the bread machine pan after the first rise. Shape the bread and incorporate the blueberries according to the directions given here. Remove the blades and place the shaped dough back into the machine. Then continue the regular bread cycle.

3. I have a mini bread maker. Can I use this recipe in it?

This recipe makes a 1-1/2 pound loaf. Check your manual. I’ve listed weights to make it easy to reduce by a third to make a 1-pound loaf.

4. My bread looked done on the outside but when I took it out after 40 minutes, it was raw in the middle. What happened?

If you use a pan smaller than 9 x 5-inches, the loaf will take longer to bake. My best recommendation is a quick-read thermometer. It’s the only way to know for sure that your bread is completely baked. I couldn’t make bread without one.

5. My loaf got too brown on top even though I baked it at 350˚F. What should I do?

When you put your loaf into the oven, set your timer for halfway through (20 minutes). If the loaf is already golden brown, place a piece of aluminum foil loosely over the top.

6. Can I use frozen blueberries instead of fresh?

Frozen blueberries tend to be too watery. Stick with fresh for this recipe

7. One of my family members has high blood pressure. Can I cut back on the salt?

Salt is an important component of any yeast bread recipe. Going without salt is like driving a car with no brakes.

In the same way, the brakes and the gas pedal work together in a car, salt controls the yeast. The salt keeps the yeast from rising out of control, exhausting itself, and then falling flat in the oven. It also shores up the gluten and makes your bread taste fabulous.

If you want to cut back (not out), experiment with 1/4 teaspoon less and see how it goes.

How to make Bread Machine Blueberry Bread:

More bread recipes with fruit:

If you enjoyed this recipe, it would help others and me if you gave it a five-star rating inside the recipe card below. 🤩 No comment required. Thank you.

Hope to see you again soon!

p.s. Questions or suggestions? Please email me: Paula at

Yield: 1 loaf

Fresh Blueberry Bread Machine Recipe

sliced Blueberry Bread

Don't miss this rich and sweet brioche-like yeast bread with fresh, sweetened blueberries swirled throughout.

Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes


  • 1 and 1/2 cup blueberries (225 gr)


  • 1/4 cup (60 gr) heavy cream, lukewarm
  • 1/4 cup (50 gr) water, lukewarm
  • 3 large eggs (150 gr)
  • 1 teaspoon (6 gr) salt
  • 1/3 cup (76 gr) butter, cut into pieces
  • 3-4 tablespoons (38-50 gr) sugar + 2 tablespoons for sprinkling the blueberries
  • 1-1/2 cup (180 gr) bread flour
  • 1-1/2 cup + 3 tablespoons (203 gr) unbleached, all-purpose flour
  • 2 teaspoons (6 gr) bread machine yeast


  • 1 egg yolk (14 gr)
  • 1 tablespoon heavy cream (15 gr)
  • Pinch of salt
  • Granulated, sanding, or coarse sugar for sprinkling on top of the loaf.


  1. Rinse fresh blueberries and lay on a paper towel to dry and come to room temperature while you make the dough.
  2. Dump remaining ingredients into the bread pan of your bread machine. Select the dough cycle and press start. Open the lid and check the dough after about 10-15 minutes of mixing to make sure the consistency is correct. The dough should stick to the side, then pull away. If the dough is too dry, add more water 1 teaspoonful at a time. If too sticky, add flour 1 tablespoon a time.
  3. When the dough cycle completes and the dough has risen to double its original size, remove dough to a floured surface. Press or roll dough into a rectangle roughly 10 x 16 inches. The short side should be closest to you.
  4. Scatter berries over dough, then sprinkle with 2 tablespoons sugar. Carefully roll the top of the dough towards you to make a cylinder.
  5. Turn the cylinder of dough 90 degrees and roll into an approximately 12 x 6-inch rectangle. With the short end closest to you, roll the dough tightly from the top. Seal the seam. Place in a greased 9 x 5-inch loaf pan with the seam side down.
  6. Allow the dough to rise until almost double. This may take 1 hour or more depending on the ambient temperature. The dough should be peeking over the top about 1/2 inch.
  7. When you see the bread has almost risen enough, preheat your oven to 350 degrees F.
  8. Whisk together ingredients for the glaze in a small bowl. Paint raised but unbaked loaf with a light touch so glaze won't puddle at the outer edges of the loaf. Sprinkle with plenty of sugar. I use sanding sugar but regular sugar works too.
  9. Bake at 350 degrees for 40-45 minutes. The temperature should read at least 190-200˚F when the probe is inserted into the middle of the loaf. Watch to make sure the crust doesn't over-brown before the bread is done. If necessary, consider tenting the loaf halfway through baking time with aluminum foil to avoid burning crust.
  10. Cool in the pan about 15 minutes before removing the loaf from the pan to a rack to continue cooling. Best eaten after an hour but good luck getting people to wait that long.



Directions for making bread with a stand mixer or by hand:

  • To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
  • Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it according to ( Be aware that it may be a little slower acting than instant yeast, but it'll get there. 
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 249mgCarbohydrates: 30gFiber: 1gSugar: 5gProtein: 6g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest


    Monday 16th of August 2021

    Froze 'them' from fresh!


    Monday 16th of August 2021

    I have a few gallons of fresh blueberries that I froze in my freezer. Would they work, since I froze the from fresh?


    Tuesday 17th of August 2021

    I have actually used frozen blueberries from the store for this and it works. One caveat: The second rise with frozen blueberries will take a LONG time because it makes the dough cold. Haven't tried it, but if I was doing it again, I would let the berries thaw, then pat them dry so there is no excess liquid around them as you roll them up in the dough. I would love to know how it turns out for you (and help you eat it, too.)


    Monday 4th of January 2021

    Thank you - I am a fan of making dough in my bread machine and finishing in my oven. It tends to be more sucessful when I am making a bread with add-ins. Have you ever used this same recipe with other fresh fruit (i.e.raspberries or would they be too soft)? I am thinking small apple pieces might work.


    Monday 4th of January 2021

    Hi Deb,

    I've thought this same thing about the blueberry recipe but haven't tried it. I do know the bread is prettier with little blueberries than big ones. So I'm thinking big berries like blackberries or strawberries, and maybe even raspberries would be a little too big. I have another recipe where I use chopped up apples (cooked with some cinnamon/sugar) rolled up in the dough and it works great. So I think your idea is a good one.

    Shawna Sealander

    Thursday 5th of November 2020

    I will be trying this! Looks oh-so-good. AND, I love your hair!! Welcome to the club of au-naturelle.

    Caroline Szeto

    Tuesday 22nd of September 2020

    Can you substitute milk or half and half for the heavy cream?


    Tuesday 22nd of September 2020

    Yes, you can substitute either, but your bread will not be as rich and tender. The same with the glaze. The extra fat in the heavy cream makes the crust very pliant (best word I can think of)--not crispy at all.

    I hope it turns out beautifully for you. Just thinking about this recipe makes me want to make it today.

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