For a richer flavor, use whole milk instead of low-fat milk. Ensure your yeast is fresh for the best rise. If you're unsure, proof it by adding it to warm water with a pinch of sugar. It should foam up within 5-10 minutes. If the dough is too sticky while kneading, add flour one tablespoon at a time until it becomes manageable. The braiding technique adds visual appeal. Ensure the braid is snug but not too tight to allow for even rising. Cool the bread completely before glazing to prevent the glaze from melting.
Lemon-Blueberry Yeast Bread
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PREP TIME40 mins
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COOK TIME20 mins
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TOTAL TIME3 hrs 15 mins
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SERVING12 People
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VIEWS9
Elevate your baking with this exquisite Lemon-Blueberry Yeast Bread. A symphony of tangy lemon, sweet blueberries, and aromatic cardamom, woven into a soft, golden braid. Prepare to be transported to baking heaven!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol25 mg
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Fiber1 g
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Protein5 g
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Saturated Fat3 g
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Sodium138 mg
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Sugar14 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large mixing bowl, whisk together the bread flour, rapid rise yeast, and ground cardamom. (5 minutes)
02
StepIn a small saucepan, combine 3/4 cup milk, sugar, softened butter, and salt. Heat over medium heat until the mixture reaches 115 to 120 degrees F (46 to 48 degrees C), stirring occasionally. Pour the warm milk mixture into the flour mixture. Using an electric mixer, beat until just moistened. Add the egg and beat until smooth. Gradually stir in enough additional flour to form a soft, slightly sticky dough. (10 minutes)
03
StepTurn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place the dough in a bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
04
StepIn a small bowl, combine the dried blueberries, finely grated lemon zest, and lemon extract. Set aside. (3 minutes)
05
StepPunch down the risen dough. Turn it out onto a lightly floured surface and knead the blueberry mixture into the dough. Divide the dough into three equal portions. Roll each portion into a 16-inch long rope. Place the ropes side-by-side on a 15x10-inch baking pan coated with cooking spray. Gently braid the ropes together. Cover and let rise until doubled in size, about 45 minutes.
06
StepPreheat oven to 375 degrees F (190 degrees C). (10 minutes)
07
StepLightly brush the braided loaf with 2 teaspoons of milk and sprinkle evenly with sliced almonds. Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool completely, about 30 minutes.
08
StepWhile the bread is cooling, prepare the glaze: In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle the glaze evenly over the cooled bread. (5 minutes)
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Frank Willms
Jul 1, 2025This recipe is easy to follow and the bread turns out perfectly every time.
Louisa Keeling
Jul 1, 2025The braiding technique is a little tricky, but the result is so worth it.
Agustina Metz
Jun 30, 2025This bread is absolutely amazing! The lemon and blueberry flavors are perfectly balanced.
April Murazik
Jun 29, 2025I've made this bread several times, and it always disappears quickly!
Preston Hayes
Jun 29, 2025I made this for a brunch party, and it was a huge hit! Everyone raved about it.
Garett Johns
Jun 28, 2025My family loves this bread! It's become a weekend staple in our house.
Astrid Doyle
Jun 27, 2025The cardamom adds such a unique and subtle flavor. It's what sets this bread apart.
Winnifred Cummerata
Jun 27, 2025I added a little extra lemon zest to the glaze for a more intense lemon flavor.