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!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Bread:
Lemon Glaze:

Directions

Instructions Checklist
  • Combine flour, yeast, and cardamom in a large mixing bowl.

    Advertisement
  • 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.

  • 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.

  • Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.

  • 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.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • 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.

  • Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

Nutrition Facts

209.2 calories; 5 g protein; 35.1 g carbohydrates; 25 mg cholesterol; 138.4 mg sodium. Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2019
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 if that made a difference or not. I considered cutting back the sugar but went with the recipe and it's perfect as written. Thanks for sharing we throughly enjoyed this! Update: I forgot to mention that there was no oven temp stated when I made this. The original recipe states 375 so that's what I went with. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/20/2019
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 if that made a difference or not. I considered cutting back the sugar but went with the recipe and it's perfect as written. Thanks for sharing we throughly enjoyed this! Update: I forgot to mention that there was no oven temp stated when I made this. The original recipe states 375 so that's what I went with. Read More
Rating: 5 stars
07/20/2019
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 if that made a difference or not. I considered cutting back the sugar but went with the recipe and it's perfect as written. Thanks for sharing we throughly enjoyed this! Update: I forgot to mention that there was no oven temp stated when I made this. The original recipe states 375 so that's what I went with. Read More