Bread Machine Blueberry Bread

A loaf of blueberry swirl bread with a crumbly streusel topping sits on a cutting board. One slice is cut, showing the blueberry swirl inside. Fresh blueberries and a lemon are in the background.

Bread Machine Blueberry Bread

Breakfast or dessert? You decide! Either way, this Bread Machine Blueberry Bread delivers bakery-worthy flavors without requiring you to spend your whole day working on it. A swirl of brown sugar berries runs through the bread, and the lemon-kissed crumb on top bakes up golden and just crisp enough to add a little texture to the loaf. It’s soft, sweet, and totally crave-worthy.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 1

Rising + Bread Machine Time 2 20

Total Time 3 40

Servings

Calories 283kcal

Author Wendy Polisi

Equipment

Bread Machine

Ingredients

240 grams water at room temperature, (1 cup)
120 grams milk at room temperature, (½ cup)
58 grams butter melted (¼ cup)
480 grams all-purpose flour 4 cups
⅓ cup white sugar
2 teaspoons bread machine yeast
2 teaspoons fine sea salt
½ teaspoon ground cinnamon

For Filling

1 large egg
1 ½ cups small blueberries like frozen wild blueberries
1 tablespoon all-purpose flour
2 tablespoons brown sugar

Topping

30 grams all-purpose flour ¼ cup
55 grams brown sugar ¼ cup
1 tablespoon lemon zest
2 tablespoons butter melted

Instructions

Place the water, milk, butter, flour, sugar, bread machine yeast, salt, and cinnamon in your bread machine.
Select the dough function, and process according to the manufacturer’s directions.

Rolling & Filling

Grease a 9 x 5 bread pan.
When the dough is done, transfer to a flour-dusted pastry mat.
Shape the dough into a ball, and then stretch the dough from the outside of the ball to the inside all the way around.
Roll into an 8 x 16 rectangle.
Beat the egg in a small dish and brush the surface of the dough. (Save the remaining egg.)
Toss the blueberries with the flour and brown sugar and sprinkle over the dough.
Start from the short side and roll the dough up. Pinch the ends together and then tuck under.
Transfer the dough to the loaf pan and allow to rise in a warm place for 1 hour.
Make the topping by combining the flour, sugar, and lemon zest in a small bowl. Add the butter, and blend with your fingers until crumbly.

Baking

Preheat the oven to 350°F.
Brush the bread with the egg and sprinkle with the topping.
Bake for 60 to 70 minutes, until the internal temperature is 190 °F.
Allow to cool in the pan for 15 minutes, and then turn out onto a wire rack to cool completely before slicing.

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