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Lemon-Blueberry Yeast Bread

Rated as 5 out of 5 Stars

"This beautiful yeast bread took second place at the state fair. Featuring dried blueberries, lemon, and cardamom, it is unique and delicious. Try it and see!"
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3 h 15 m servings 210
Original recipe yields 12 servings (3 baguettes)


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  1. Combine flour, yeast, and cardamom in a large mixing bowl.
  2. Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
  3. Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  4. Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
  5. Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
  6. Preheat the oven to 375 degrees F (190 degrees C).
  7. Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
  8. Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

Nutrition Facts

Per Serving: 210 calories; 5.7 35.2 5 25 139 Full nutrition

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I made this almost as written. In step two I mixed it by hand instead of a mixer and I then used the KA to knead the dough. I used unbleached bread flour and wild, dried, blueberries. not sure ...