Blueberry Swirl Loaf

Let ’s collection shine with her very own recipe for blueberry swirl loaf 🫐🍞🌀 You’ll Need: (For the Dough) 2 1/4 tsp instant yeast 1/4 cup warm water 1/4 cup + 1 tsp granulated sugar 1 cup whole milk 2 large eggs 1 tsp vanilla extract 4 1/4 cups bread flour 1/4 tsp salt 7 tbsp unsalted butter at room temperature (For the Blueberry Puree) 3 heaping cups fresh blueberries 1/2 cup granulated sugar 1 tsp lemon zest 1 tsp lemon juice (To Finish) 1 egg, for egg wash 1 tbsp water, for egg wash 1 tbsp Turbinado Sugar, for sprinkling To Make: 1. In the bowl of a stand mixer, whisk together the yeast, warm water, and 1 tsp of the sugar. Let it rest 5-7 minutes until fluffy. 2. Add the milk, eggs, vanilla, flour, remaining sugar, and salt. Knead the dough until well combined. Cover and let it rest for 10-15 minutes. 3. Make a hole in the middle of the dough and add the butter in. Close the dough over it and knead on medium speed for 10 minutes. Cover and let it rest for 5 minutes. 4. Knead again for 7-10 minutes. If it is elastic enough to see the light through a small piece without tearing, it’s ready! 5. Place the dough on a lightly floured surface and shape into a ball. Place in a bowl, cover, and let it rest at room temperature for 30-45 minutes. Then, transfer into the fridge and let it rest until doubled in size (2-4 hours). 6. In a saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Bring to a boil and mash the blueberries. Reduce heat and cook for 15-22 minutes, until jammy. Remove from heat and cool to room temperature. 7. Place dough on a lightly floured surface and split into two equal pieces. Roll each into a 16 × 9-inch rectangle. Spread the blueberry puree evenly over each with a spatula. Tightly roll and twist the dough, as shown in the video. Place each into 9.5 × 5-inch loaf pans. Cover and let it rest at room temperature for 45-50 minutes. 📌 The rest is pinned in the comments!

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% Daily Values based on a 2,000 calorie diet