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Easy Zesty Lemon Blueberry Easter Bread Wreath

easy zesty lemon blueberry Easter bread wreath - featured image
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A soft, tender bread wreath bursting with zesty lemon and juicy blueberries, perfect for Easter brunch or any festive occasion. This quick and easy recipe combines simple ingredients to create a beautiful and delicious centerpiece.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g), sifted
  • 1/2 cup granulated sugar (100 g)
  • 2 1/4 teaspoons instant yeast (one packet)
  • 1 teaspoon salt
  • 1/4 cup unsalted butter (56 g), softened
  • 1 cup whole milk (240 ml), warmed to about 110°F (43°C)
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice (optional)
  • 1 cup fresh blueberries (150 g), washed and dried
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup powdered sugar (120 g), sifted
  • 2 tablespoons fresh lemon juice
  • 1–2 teaspoons milk (to thin glaze as needed)

Instructions

  1. Activate the Yeast: In a small bowl, combine warm milk (110°F / 43°C) with 1 tablespoon sugar and instant yeast. Stir gently and let sit for 5–7 minutes until foamy.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, remaining sugar, salt, and lemon zest.
  3. Add Wet Ingredients: Add softened butter, eggs, lemon juice, and activated yeast mixture to dry ingredients. Mix on low speed with a stand mixer or by hand until dough starts to come together, about 3 minutes.
  4. Knead the Dough: Knead for 8–10 minutes until dough is smooth, elastic, and slightly tacky but not sticky. Add flour or milk as needed to adjust consistency.
  5. First Rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
  6. Prepare Blueberry Filling: Toss blueberries with 2 tablespoons sugar and cornstarch. Set aside.
  7. Shape the Wreath: Punch down dough, roll out on floured surface into a 12×16-inch rectangle. Spread blueberry filling evenly, leaving a small border. Roll dough lengthwise into a tight log.
  8. Form the Wreath: Pinch seam to seal, shape log into a circle, pinch ends together. Transfer to parchment-lined baking sheet, seam side down.
  9. Second Rise: Cover loosely and let rise for 30-40 minutes until puffy.
  10. Preheat Oven: Preheat oven to 350°F (175°C).
  11. Bake: Bake for 30–35 minutes until golden brown. Tent with foil if browning too quickly during last 10 minutes.
  12. Cool: Remove from oven and cool completely on a rack before glazing.
  13. Make the Glaze: Whisk powdered sugar, lemon juice, and milk until smooth and drizzle-able.
  14. Glaze the Bread: Drizzle glaze over cooled wreath and let set for 10 minutes before slicing and serving.

Notes

Use organic lemons for best zest flavor. Frozen blueberries can be used if thawed and drained well. For gluten-free, substitute with 1-to-1 gluten-free flour blend and consider adding xanthan gum. For dairy-free, use plant-based milk and dairy-free butter substitutes. Brush with melted butter and lemon zest after baking for extra lemon aroma. Do not rush the rise for best texture. Handle blueberries gently to prevent bleeding.

Nutrition

Keywords: lemon blueberry bread, Easter bread wreath, holiday brunch bread, lemon zest bread, blueberry bread, easy bread recipe, festive bread wreath

Find it online: https://breezybake.com/easy-zesty-lemon-blueberry-easter-bread-wreath-recipe-for-perfect-holiday-brunch/