Blueberries IN a loaf of amazing bread? Yes Yes and Yes….please! Once I saw this in Huckleberry by Zoe Nathan, my new favorite cookbook, I was ready to grab the ingredients and preheat the oven! My 2 favorite things all baked together! Sure sounds like heaven to me! And boy was it ever!
The ingredients are readily available (and may already be in your pantry!) I bet you have some summer ripened blueberries waiting right there behind you! And the assembling is easy, too! You’ll probably have as much fun with the assembling as I sure did! Sprinkling the blueberries on your ready to go dough (hey that rhymes!) I was secretly hoping some would roll out on their own so I could eat ’em!
This is when you should, if you can, let it rest in the refrigerator overnight.
You’ll be so excited that you’ll probably wake up before the sun rises!
The aromas of this homemade loaf of deliciousness will make their way through the bedroom doors, awakening the rest of the house. The rich blue color of the blueberries against the pale golden color of the brioche, tastes even better than you imagined…if that’s possible! Your family will be anxiously awaiting the ding ding ding of the timer!
Preferably a 2 day process AND (not “but”) SO worth the wait!
Increasing speed to medium-low, continue for 5-6 minutes, pausing to push dough down the sides and off of the hook. Continue until dough pulls away from the walls of the bowl and becomes firm bread.
Keep wrapped at room temperature, for up to 3 days. If it lasts that long! Don't count on it!
Recipe from…(cutest couple ever) “Huckleberry stories and recipes from our kitchen” by Zoe Nathan with Josh Loeb & Laurel Almerinda
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