Blueberry Milk Bread 🫐 🍞

Fluffy, sweet, and loaded with blueberry goodness – you need to try this!

Ingredients

Tangzhong:

2 tbsp flour

2 tbsp water

4 tbsp heavy cream

1 tbsp milk

Yeast Mix:

2 ¼ tsp yeast

2 tbsp lukewarm water

Dough:

2 ⅔ cups bread flour

⅔ cup sugar

1 tsp salt

½ cup milk

1 egg

3 tbsp butter

Filling:

1 cup blueberries

2 tbsp sugar

1 tbsp lemon juice

1 tbsp cornstarch + 2 tbsp water

Instructions

Make Tangzhong:

Heat the flour, water, heavy cream, and milk in a pan until thickened. Set aside to cool.

Activate the yeast:

In a small bowl, mix yeast with lukewarm water and let it sit until bubbly.

Prepare the dough:

In a large bowl, combine bread flour, sugar, and salt.

Add the cooled Tangzhong mixture, activated yeast, milk, and egg. Mix until combined.

Knead the dough, then add butter and continue kneading until smooth and elastic.

Cover and let rise until doubled in size.

Make the blueberry filling:

In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat.

Mix cornstarch with water, add to the blueberry mixture, and cook until thickened. Let cool.

Shape the bread:

Roll out the dough into a rectangle, spread the blueberry filling evenly, and roll it up.

Place in a greased loaf pan, cover, and let rise again until doubled.

Bake:

Preheat the oven to 350°F (175°C).

Bake the bread for 30–35 minutes until golden brown.

Serve:

Let the bread cool slightly before slicing. Enjoy soft, sweet, blueberry-loaded bread – perfect for breakfast or a snack!

Tags: #MilkBread #BlueberryBread #BakingAtHome #Tangzhong #bread