Sneak Preview: Impress your family and friends with this Sally Lunn-inspired bread machine blueberry bread.
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.

Table of Contents
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 machine users will find it very helpful.
Use leftovers to make French toast, bread pudding, or Toasted Cheese Sandwiches with Muenster cheese. YUM!

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.

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 make 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:
Dump dough ingredients into bread machine and select the DOUGH cycle. When kneading is almost finished, the dough should stick to the side, then pull away cleanly. Open the lid and correct the dough until it looks like this. Use two fingers to make sure dough has risen enough. Remove dough from the bread machine pan. Roll dough into a 14 x 10-inch rectangle. Spread room-temperature blueberries over dough. Sprinkle dough with sugar. Roll down from the top and turn 90˚. Roll out dough until 9 inches wide. Roll up from the bottom and seal. Drop dough into a 9 x 5-inch pan seam side down. Cover. Dough should rise until it peeks above the edge about a half-inch. Glaze loaf with egg wash. Sprinkle with coarse sugar Bake in oven until internal temperature reaches 190-200˚F. Leave in the pan for 15 minutes. Remove to cooling rack fro another 45 minutes before slicing.
More bread recipes with fruit:
Lemon Pull-Apart Bread Machine Recipe
A simple pull-apart bread flavored with lemon and orange zest that you can make in your bread machine
Cranberry-Lemon Dinner Rolls--A Bread Machine Recipe
A light and fluffy dinner roll with lemon and cranberry flavors that go perfectly with turkey or ham; a delicious way to put cranberries on your Thanksgiving menu
Whole Wheat Apple Pie Yeast Bread
A sweet yeast bread to mix and knead in a bread machine, then baked in a conventional oven
6 Bread Machine Secrets You Need To Know
If you are a bread machine beginner, don't miss this post to help you bake bread successfully.
Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.
If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
Thank you for visiting!
Paula
“Why is my bread dense?”
Download a FREE printable guide to help you diagnose the cause of dense bread when you sign up to receive my free updates and exclusive bread-making tips in your inbox.
Don’t worry. I won’t share your address. Unsubscribe any time.
Fresh Blueberry Bread Machine Recipe

Don't miss this rich and sweet brioche-like yeast bread with fresh, sweetened blueberries swirled throughout.
Ingredients
- 1 and 1/2 cup blueberries (225 gr)
Dough
- 1/4 cup (60 gr) heavy cream, lukewarm
- 1/4 cup (50 gr) water, lukewarm
- 3 large eggs
- 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 (7 gr) bread machine yeast
Glaze
- 1 egg yolk
- 1 tablespoon heavy cream
- Pinch of salt
- Granulated, sanding, or coarse sugar for sprinkling on top of the loaf.
Instructions
- Rinse fresh blueberries and lay on a paper towel to dry and come to room temperature while you make the dough.
- 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.
- 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.
- Scatter berries over dough, then sprinkle with 2 tablespoons sugar. Carefully roll the top of the dough towards you to make a cylinder.
- 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.
- 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.
- When you see the bread has almost risen enough, preheat your oven to 350 degrees F.
- 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.
- 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.
- 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.
Notes
ALTERNATE MIXING INSTRUCTIONS:
Directions for making bread with a stand mixer or by hand:
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.
-
OXO Good Grips Non-Stick Pro Loaf Pan, 1 lb.
-
AmazonBasics Silicone Baking Mat - 2-Pack
-
ThermoPro TP03 Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer
-
Spring Chef Cooling Rack - Baking Rack - Heavy Duty, 100% Stainless Steel, Oven Safe, 12 x 17 Inches Fits Half Sheet Cookie Pan
-
Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
-
OXO 11214800 Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display,Black,1.2
-
AmazonBasics Stainless Steel Bowl Scraper/Chopper
-
HONGLIDA 18-inch Wood Rolling Pin for Baking, Non-stick Pastry Dough Roller without Handles┃Perfect Gifts for Bakers.
-
OXO Measuring Cup Set 4 pcs of Stainless Steel, 9.39 x 9.91 x 21.59 cm, Silver
-
Prepworks by Progressive Magnetic Measuring Spoons, Set of 5
-
Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 249mgCarbohydrates: 30gFiber: 1gSugar: 5gProtein: 6g
Deb
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.
Paula
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?
Paula
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.
GP
Tuesday 31st of March 2020
Hi Paula, This recipe sounds very tasty but I'm just a little bit confused. I wanted to clarify with you, is the egg yolk + heavy cream + sugar/pinch of salt for the glaze before baking? Your instructions just say after freezing the blueberries dump the rest of the ingredients in the machine.
In your list, could you separate out the amount of ingredients for the 3 different components with a spacer bar? There's the dough, the frozen blueberries + sugar, and then the glaze with sugar correct? Thanks so much!
Paula
Tuesday 31st of March 2020
Hi GP, Thanks for writing. Good suggestion. I just did it. Hope this clarifies things for you. Wish I could have a piece of your bread when you finish. It is so good.
Erica
Monday 26th of August 2019
What size pan for baking is recommended?
Paula
Monday 26th of August 2019
Erica, I used an 8 x 4 1/2-inch loaf pan.