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Blueberry Cinnamon Swirl Bread Recipe

Updated on May 23, 2014
Blueberry Cinnamon Swirl Bread
Blueberry Cinnamon Swirl Bread | Source

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4.8 stars from 6 ratings of Blueberry Cinnamon Swirl Bread

This recipe makes a delicious twist on the classic cinnamon swirl bread. Plump, juicy blueberries go perfectly with the sugar and cinnamon.

It's wonderful as crispy toast at breakfast, or buttered and served with tea in the afternoon.

As a bonus, you don't have to feel guilty about this one - blueberries are one of the healthiest fruits out there. These little berries are packed full of antioxidants, fiber, and vitamin C!

If you've never made a yeast bread before, don't let that stop you. They're actually surprisingly easy to make - it just involves a lot of setting the bowl aside to let the dough rise for a few hours.

Until I made my first one, I thought it was some kind of complicated, arcane process - once I found out how simple yeast breads actually are, I started making them all the time.

Give this recipe a try, and I promise you'll be glad you did.

Cook Time

Prep time: 4 hours 30 min
Cook time: 50 min
Ready in: 5 hours 20 min
Yields: 1 loaf

Ingredients

  • 1 cup milk
  • 1/2 stick butter
  • 2 1/2 teaspoons active dry yeast
  • 2 eggs
  • 1/3 cup sugar
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1 tablespoon cinnamon
  • 1 egg
  • 1 tablespoon milk
  • 1/2 cup blueberries, frozen

Instructions

  1. Put 1 cup milk and 1/2 stick butter together, and warm until the butter is melted. Add the yeast, and let sit for 10 minutes.
  2. In a second bowl, mix 2 eggs and 1/3 cup sugar together. Pour the yeast mixture in, and mix. Set aside.
  3. In a clean mixing bowl, mix together 4 cups flour and 1 teaspoon salt.
  4. Add the flour/salt mix to the egg/yeast mixture, and stir well. Turn out onto a lightly floured surface and slowly knead in the remaining half cup of flour. Return to bowl, cover, and allow to rise for 2 hours.
  5. With a rolling pin, roll out in a rectangle on a floured surface. Cover 1/2 of the rectangle with the frozen blueberries. Fold it over to cover berries, and roll it out again.
  6. In another bowl, mix together 1 egg with a tablespoon of milk, and beat it well.
  7. In yet another bowl, mix together 1 tablespoon cinnamon with 1/3 cup sugar. Paint the dough rectangle with egg mix, then spread the cinnamon/sugar mix evenly over it. Starting with the short side, begin rolling it into a tight log. Save the remainder of the egg mix.
  8. Place with the seam down in a well-greased loaf tin, and set in a warm place to rise for another two hours.
  9. Brush the top of the loaf with the remainder of the egg mix. Bake in a preheated oven at 350F for 50 minutes [well-done bread should make a hollow sound when you knock on it]. Remove from pan and set on a rack to cool before you slice it.

Step One

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Put 1 cup milk and 1/2 stick butter together in a bowl or pan, and heat it until the butter is melted. I find it easiest to just stick it in the microwave for a couple minutes, but you could heat on the stovetop if you prefer. The mixture should be warm to the touch, but not hot - if it's too hot, you'll kill your yeast.

Add 2 1/2 teaspoons yeast, and let sit for 10 minutes.

Step Two

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In a second bowl, mix 2 eggs and 1/3 cup sugar together, combining fully. Pour the yeast mixture in, and stir it until it's smooth. Set aside.

Step Three

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In a clean mixing bowl, sift together 4 cups flour with 1 teaspoon salt. Make sure there aren't any big lumps in either the flour or salt.

Step Four

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Add half of the flour/salt mix to the egg/yeast mixture, and stir until it's smooth before adding the second half.

Turn out onto a lightly floured surface and slowly knead in another half cup of flour. Return to bowl, cover, and allow to rise in a warm place for 2 hours.

Step Five

Spreading blueberries on dough
Spreading blueberries on dough | Source
Folding the dough
Folding the dough | Source
Rolling it out again
Rolling it out again | Source

With a rolling pin, roll the dough out in a rectangle on a floured surface. Cover 1/2 of the rectangle with the frozen blueberries - I use frozen ones because they're hard, and won't just squish and burst when you roll them. If you've got only fresh berries, I recommend placing them in the freezer for a while to harden before you use them.

Fold the dough in half to cover berries, and roll it out again with the rolling pin. Try for a rectangle no wider than the loaf pan you want to put it in, and about 15 or so inches long.

Step Six

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In another bowl, beat together an egg and a tablespoon of milk until fully combined.

Step Seven

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In another bowl [I know, this recipe does use a lot of bowls!], mix together 1 tablespoon cinnamon with 1/3 cup sugar.

Paint the dough rectangle with egg mix. This helps keep the layers from separating when you bake it, so it's an important step.

Spread the cinnamon/sugar mix evenly over the dough. Starting with the short side, begin rolling it into a tight log - try not to leave any big air pockets.

Save the remainder of the egg mix, and set it aside in the refrigerator.

Step Eight

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Place the dough roll with the seam down, in a well-greased loaf tin. Set in a warm place to rise for about another two hours.

Don't let the bread rise higher than the top of of the loaf tin, though. If it's rising quickly, you can bake it sooner.

If it is reluctant to rise, I sometimes turn on the oven for a few moments, then off again - so the oven is not hot, but just a bit warm - and place the dough inside to rise. The yeast needs heat to grow, so when it's cold out sometimes it needs a bit of extra help.

Step Nine

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Brush the top of your loaf with the remainder of the egg mix - this makes the crust nice and glossy and gives it a good texture.

Bake in a preheated oven at 350F for 50 minutes [well-done bread should make a hollow sound when you knock on it].

Remove from pan and set on a rack to cool before you slice it.

Enjoy!

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Comments

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    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      Well, I love all the ingredients so I should love the recipe, right? Thanks!

    • KL Klein profile image
      Author

      Krissa Klein 3 years ago from California

      Most of the loaf has vanished, so I think you will!

    • Vacation Trip profile image

      Susan 3 years ago from India

      Wow. This bread looks yummy. Can`t wait to try it out. Thank you for sharing. Voted up.

    • vibesites profile image

      vibesites 3 years ago from United States

      This is really nice! I have eaten bread with raisins but I haven't tried this one yet with blueberries. I think I'm gonna love it! Thanks for sharing your recipe. Up and useful.

    • WhatToCook profile image

      Brenda 3 years ago from Springfield, MO

      This look really yummy. I love cinnamon raisin bread and make it all the time, so this might be a nice change. I have blueberry in my refrigerator right now so I'm going to give it a try. Thanks. Voted up and shared.

    • CraftytotheCore profile image

      CraftytotheCore 3 years ago

      Wow! I totally have to try this! Thanks so much for posting this, it looks so yummy!

    • MPG Narratives profile image

      Marie Giunta 3 years ago from Sydney, Australia

      This is not something I would normally make but it looks so yummy and your steps are easy so I'm going to give it a try. Thanks for sharing this lovely recipe, voted up and shared.

    • rebeccamealey profile image

      Rebecca Mealey 2 years ago from Northeastern Georgia, USA

      Yum! I have a bunch of blueberries in the freezer. I may have to try this. Great photo tutorial and it looks delicious.

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      Thank you, Rebeccamealey! I haven't made any recently myself -- it might be time to do it soon. Well, as soon as the weather cools down enough that I can bear using the oven, that is :) Hope you enjoy!

    • FlourishAnyway profile image

      FlourishAnyway 2 years ago from USA

      Yum! This looks good, and homemade is always better than store bought. I can imagine it with some honey butter.

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      Thank you, FlourishAnyway! Mmm....honey butter...there goes my diet :D

    • OldRoses profile image

      Caren White 2 years ago from Franklin Park, NJ

      WOW!! I love cinnamon bread and I love blueberries but I never thought to combine them. What a fabulous idea. I can't wait to try it. Can you use fresh blueberries rather than frozen? Voted up.

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      OldRoses, thanks for the comment! You can absolutely use fresh blueberries; I just used frozen because they're so much cheaper and it's hard to get decent-quality fresh ones here. Hope you enjoy!

    • profile image

      Sandra 452 2 years ago

      That picture alone looks good enough to eat.

    • Homeplace Series profile image

      William Leverne Smith 2 years ago from Hollister, MO

      Looks delicious! Thanks for sharing!! ;-)

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      It is very tasty! I'm on a diet, or I'd eat it every day. With butter. Lots of butter.

    • Homeplace Series profile image

      William Leverne Smith 2 years ago from Hollister, MO

      For sure!! ;-)

    • tazzytamar profile image

      Anna 2 years ago from chichester

      I can't wait to try this! Thanks for the lovely recipe!

    • SusanDeppner profile image

      Susan Deppner 2 years ago from Arkansas USA

      As I scrolled down the page, I could almost smell the yeast, the cinnamon, then the final product. It's beautiful and looks oh, so good! I haven't baked with yeast in several years. This may be what gets me started again. Thanks so much for sharing!

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      Susan, I'm so glad you like it :) It's a fantastic recipe, though making it too often has been know to expand waistlines..at least for me, since I can't resist eating the whole loaf!

    • Elsie Hagley profile image

      Elsie Hagley 2 years ago from New Zealand

      You have done a great job with this how-to hub. The recipe looks very yummy and blueberries are one of my favorite berries, will be making this one. Is not the season for them in New Zealand yet, won't be long though spring is just around the corner.

    • Valerie P Davis profile image

      Valerie Proctor Davis 2 years ago from Birmingham, Alabama

      Now I have something to do with that bag of frozen blueberries!

    • Jerzimom profile image

      Cheryl Fay Mikesell 2 years ago from Ladysmith, WI

      YUM! Great photo's on how to make this. I really should get back to make breads. I love blueberries!

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