Blueberry Swirl Bread (Bread Machine Dough + Oven Bake)

Savor this Sally Lunn-inspired Blueberry Bread swirled with juicy berries. Made with a bread machine and baked to golden perfection in a conventional oven. Try it today!

12 slices

Prep Time 30

Cook Time 45

Mixing & Rising Time 2 15

Total Time 3 30

Ingredients

Blueberry Prep

1 cup (149 g) fresh blueberries - (the smallest you can find)

Dough

3 tablespoons (40 g) heavy cream
2 tablespoons + 1 teaspoon (2 tablespoons + 1 teaspoon) water
2 large (100 g) eggs
2-3 tablespoons (25-38 g) granulated sugar - (plus more for sprinkling the berries)
¾ teaspoon (¾ teaspoon) table or sea salt
¼ cup (57 g) butter, chopped into small pieces - (cold)
1 cup (120 g) bread flour
1 cup + 2 tablespoons (133 g) unbleached, all-purpose flour
2 teaspoons (2 teaspoons) instant yeast

Glaze

1 (18 g) egg yolk
1 teaspoon (1 teaspoon) heavy cream
Pinch of salt
1 tablespoon (1 tablespoon) sanding or coarse sugar - (for sprinkling on top of the loaf)

Instructions

Prep the Blueberries: Rinse 1 cup fresh blueberries , lay them on a paper towel to dry, and come to room temperature while making the dough.
Make the Dough: Dump the remaining dough ingredients into the bread pan: 3 tablespoons heavy cream, 2 tablespoons + 1 teaspoon water, 2 large eggs, 2-3 tablespoons granulated sugar , ¾ teaspoon table or sea salt, ¼ cup butter, chopped into small pieces, 1 cup bread flour, 1 cup + 2 tablespoons unbleached, all-purpose flour, and 2 teaspoons instant yeast
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shape the Dough: Roll the dough into a 10 x 14-inch rectangle. Scatter blueberries evenly over the dough and press them into the dough without smashing the berries. Sprinkle with 2 tablespoons granulated sugar. Roll the dough like a jelly roll starting from the short end. Seal the seams.
Flatten the roll with your palms or a rolling pin into a 9 x 12-inch rectangle. Again, starting with the short end, gently roll up the dough. Seal the seams, and tuck the ends under.
Second Rise: Place the shaped dough seam-side down in a greased 8½ x 4½-inch loaf pan.
Cover and let rise until it peeks about 1 inch over the pan’s edge (about 1 hour, depending on room temperature).
Prepare to Bake: When you see the bread has almost risen enough, preheat your oven to 350˚F (180˚C).
Glaze: Whisk together 1 egg yolk, 1 teaspoon heavy cream, and a Pinch of salt for the glaze in a small bowl.
Brush the glaze lightly over the risen loaf and sprinkle with 1 tablespoon sanding or coarse sugar.
Bake at 350˚F (180˚C) for 40-45 minutes. Use a thermometer to ensure the bread’s internal temperature reaches 190-200˚F (88-93˚C).
Tip: If the crust browns too quickly, tent with foil halfway through baking.
Cool the bread in the pan for 15 minutes, then transfer it to a rack. For the best texture, wait at least 1 hour before slicing (if you can!).

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information