When it comes to breakfast or brunch, few things are as comforting and delightful as freshly baked bread. But when you combine the rich, buttery texture of brioche with the zesty freshness of lemon and the sweet burst of blueberries, you get Lemon Blueberry Brioche Bread—a masterpiece that’s perfect for any occasion. Whether it’s a special weekend breakfast, a brunch gathering, or even an indulgent dessert, this bread will surely become a showstopper.
What is Lemon Blueberry Brioche Bread?
Lemon Blueberry Brioche Bread is a soft and fluffy bread made from a rich brioche dough, flavored with lemon zest, and filled with a fresh blueberry filling. Topped with a tangy lemon glaze, this bread has the perfect balance of sweetness and citrusy brightness. Its buttery and tender crumb makes it not just a treat for your tastebuds, but a feast for your senses. Imagine biting into a slice, and the burst of blueberries mixes with the fresh zest of lemon, all encased in a melt-in-your-mouth soft brioche dough. This recipe takes traditional brioche and gives it a fresh twist with the addition of lemon and blueberries, making it an irresistible choice.
Origin of Lemon Blueberry Brioche Bread
Brioche, a bread with origins in France, is known for its rich, buttery texture. It’s often used in pastries and desserts due to its soft and sweet nature. The addition of fruit, particularly berries, to brioche is not new, as fruits are often paired with this dough to add a touch of sweetness and texture. However, the Lemon Blueberry Brioche Bread recipe combines two classic ingredients—blueberries and lemon—creating a vibrant and refreshing flavor profile. This twist on traditional brioche reflects modern baking trends where rich, sweet doughs meet fresh, tangy fruits for a perfect balance of flavor.
Ingredients for Lemon Blueberry Brioche Bread
For the Brioche Dough:
- ½ cup (120ml) warm milk (about 110°F / 43°C)
- 2 ¼ tsp (1 packet) active dry yeast
- 3 Tbsp granulated sugar
- 3 large eggs, room temperature
- 2 ¾ cups (345g) all-purpose flour (plus ¼ cup extra if needed)
- ½ tsp salt
- ½ cup (115g) unsalted butter, very soft (but not melted)
- Zest of 1 large lemon
- 1 tsp vanilla extract
For the Blueberry Filling:
- 1 ½ cups (150g) fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp cornstarch mixed with 1 Tbsp water
For the Glaze (Optional but Divine):
- ½ cup (60g) powdered sugar
- 1–2 Tbsp lemon juice
- ½ tsp lemon zest
Step-by-Step Directions for Preparing Lemon Blueberry Brioche Bread
Step 1: Make the Blueberry Filling
- In a small saucepan, combine the blueberries, sugar, lemon juice, and lemon zest.
- Cook over medium heat, stirring occasionally, until the berries begin to burst—about 5 minutes.
- Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 1–2 more minutes until the mixture thickens.
- Remove from heat and let the filling cool completely before using it in the bread.
Step 2: Activate the Yeast
- In a bowl, combine warm milk, yeast, and 1 Tbsp of sugar.
- Let the mixture sit for 5–10 minutes until it becomes foamy and bubbly. This indicates that the yeast is active and ready to be mixed with the rest of the ingredients.
Step 3: Make the Brioche Dough
- In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the remaining sugar, eggs, vanilla extract, lemon zest, and salt.
- Add the activated yeast mixture and half the flour to the bowl and mix until combined.
- Gradually add the remaining flour and knead the dough for 5–8 minutes until it becomes a soft, smooth, and elastic dough. It should be slightly tacky but not sticky.
- Gradually add the softened butter, one tablespoon at a time, kneading after each addition until fully incorporated.
- Once the dough is smooth, place it in a greased bowl, cover with a damp cloth, and let it rise for 1 ½–2 hours, or until it doubles in size.
Step 4: Shape and Fill the Brioche Bread
- Punch down the risen dough and roll it out into a rectangle approximately 12×16 inches.
- Evenly spread the cooled blueberry filling over the surface of the dough.
- Starting from the long side, carefully roll the dough into a log shape.
- Slice the log in half lengthwise, exposing the colorful blueberry filling, and twist the two halves together to form a braid.
- Transfer the twisted dough to a greased loaf pan, or if you prefer a freeform style, place it on a parchment-lined baking sheet.
- Cover the dough and let it rise for another 45–60 minutes, or until it becomes puffy.
Step 5: Bake the Brioche Bread
- Preheat the oven to 350°F (175°C).
- Bake the bread for 30–35 minutes, or until the top turns golden brown and an instant-read thermometer inserted into the center of the bread reads 190°F (88°C).
- If the top of the bread starts to brown too quickly, cover it loosely with foil halfway through the baking process to prevent over-browning.
Step 6: Glaze the Bread (Optional)
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and combined.
- Once the bread has cooled slightly, drizzle the glaze generously over the top of the warm bread.
Variations of Lemon Blueberry Brioche Bread
- Berries Swap: For a fun twist, you can use other berries instead of blueberries, such as raspberries, blackberries, or a mixed berry blend. Each will provide a unique flavor and color to your bread.
- Lemon Cream Cheese Swirl: For an added layer of richness, spread a lemon cream cheese swirl over the dough before adding the blueberry filling. This will add a creamy and tangy flavor to complement the sweetness of the bread.
- Cinnamon Sugar Brioche: If you’re craving a cinnamon-flavored brioche, sprinkle a cinnamon sugar mixture over the dough before rolling it up for a warm, spiced version.
- Frozen Blueberries: If fresh blueberries aren’t in season, don’t worry. You can use frozen blueberries as an alternative. Just be sure to thaw and drain them before using to avoid excess moisture in the filling.
Frequently Asked Questions (FAQs)
1. How do I store leftover Lemon Blueberry Brioche Bread?
Lemon Blueberry Brioche Bread stays soft and fresh for 2–3 days when stored in an airtight container at room temperature. You can also freeze slices for up to 2 months. Just wrap each slice tightly in plastic wrap and place in a freezer-safe bag.
2. Can I make this bread in advance?
Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. The next morning, simply continue with shaping, filling, and baking the bread. This method will save you time in the morning.
3. Can I use a bread machine to make this brioche bread?
Yes, you can use a bread machine to make the dough. Add the ingredients in the order recommended by your machine’s instructions, and then proceed with the shaping and baking steps.
4. Is it necessary to use the glaze?
While the glaze is optional, it adds a delightful finishing touch to the bread. If you prefer a less sweet option, you can skip the glaze or simply dust the bread with powdered sugar.
Conclusion:
Lemon Blueberry Brioche Bread is a delightful treat that combines the richness of brioche with the refreshing zest of lemon and the natural sweetness of blueberries. Whether you’re making it for a special occasion or simply treating yourself, this bread is sure to impress. Its tender, buttery texture and vibrant flavors make it a must-try for any baking enthusiast. And with the optional glaze, it adds that extra burst of sweetness and tang that makes it all the more irresistible. Try this recipe for a comforting, show-stopping bake that will fill your home with warmth and a sweet, citrusy fragrance—truly a bread that tastes like sunshine in every bite!
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Lemon Blueberry Brioche Bread Recipe: A Sweet and Zesty Delight
- Total Time: 1 hr 5 mins
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Lemon Blueberry Brioche Bread is a soft and fluffy bread made from a rich brioche dough, flavored with lemon zest, and filled with a fresh blueberry filling. Topped with a tangy lemon glaze, this bread has the perfect balance of sweetness and citrusy brightness. Its buttery and tender crumb makes it not just a treat for your tastebuds, but a feast for your senses. Imagine biting into a slice, and the burst of blueberries mixes with the fresh zest of lemon, all encased in a melt-in-your-mouth soft brioche dough. This recipe takes traditional brioche and gives it a fresh twist with the addition of lemon and blueberries, making it an irresistible choice.
Ingredients
For the brioche dough:
½ cup (120ml) warm milk (about 110°F / 43°C)
2 ¼ tsp (1 packet) active dry yeast
3 Tbsp granulated sugar
3 large eggs, room temperature
2 ¾ cups (345g) all-purpose flour (plus ¼ cup extra if needed)
½ tsp salt
½ cup (115g) unsalted butter, very soft (but not melted)
Zest of 1 large lemon
1 tsp vanilla extract
For the blueberry filling:
1 ½ cups (150g) fresh or frozen blueberries
¼ cup (50g) granulated sugar
1 Tbsp lemon juice
1 tsp lemon zest
1 Tbsp cornstarch mixed with 1 Tbsp water
For the glaze (optional but divine):
½ cup (60g) powdered sugar
1–2 Tbsp lemon juice
½ tsp lemon zest
Instructions
1. Make the blueberry filling:
In a small saucepan, combine blueberries, sugar, lemon juice, and zest.
Cook over medium heat until berries start to burst (about 5 minutes).
Stir in the cornstarch slurry and cook 1–2 more minutes until thickened.
Remove from heat and let cool completely.
2. Activate the yeast:
In a bowl, combine warm milk, yeast, and 1 Tbsp of sugar.
Let sit for 5–10 minutes until foamy.
3. Make the dough:
In a large mixing bowl (or stand mixer with dough hook), whisk together remaining sugar, eggs, vanilla, lemon zest, and salt.
Add the yeast mixture and half the flour; mix until combined.
Add remaining flour and knead (5–8 minutes) until a soft dough forms.
Gradually add the softened butter, one tablespoon at a time, kneading until fully incorporated and smooth.
Dough should be silky and elastic, slightly tacky but not sticky.
Place in a greased bowl, cover, and let rise for 1 ½–2 hours, or until doubled.
4. Shape and fill:
Punch down the risen dough and roll it out into a rectangle (~12×16 inches).
Spread the cooled blueberry filling evenly over the surface.
Roll up tightly from the long side into a log.
Slice the log in half lengthwise (exposing the filling), then twist the two halves together into a braid.
Transfer to a greased loaf pan or shape into a freeform twist on a parchment-lined baking sheet.
Cover and let rise another 45–60 minutes, until puffy.
5. Bake:
Preheat oven to 350°F (175°C).
Bake for 30–35 minutes, or until golden brown and an instant-read thermometer reads 190°F (88°C) in the center.
If the top browns too quickly, cover loosely with foil halfway through.
6. Glaze:
Whisk together powdered sugar, lemon juice, and zest until smooth.
Drizzle over the slightly cooled bread.
Slice and serve warm or at room temperature.
Notes
This Lemon Blueberry Brioche Bread is perfect for breakfast or brunch. Serve slightly warm with a pat of butter, cream cheese, or a light drizzle of lemon glaze for a bright, fruity treat!
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Bread / Breakfast
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Lemon Brioche, Blueberry Brioche, Lemon Bread, Brioche Bread Recipe
