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Lemon Blueberry Easter Bread Recipe – Easy Fluffy Braided Twist

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This Lemon Blueberry Easter Bread is a fluffy, tender braided loaf bursting with fresh lemon zest and juicy blueberries. Perfect for Easter brunch or any spring celebration, it’s easy to make and brings a bright, nostalgic touch to your table.

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 2 1/4 teaspoons instant yeast (7g)
  • 1/2 cup whole milk, warm (120ml)
  • 1/3 cup granulated sugar (66g)
  • 1/4 cup unsalted butter, softened (57g)
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • Zest from 2 lemons
  • 2 tablespoons freshly squeezed lemon juice (30ml)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (150g)
  • 1 tablespoon extra flour (for coating berries)
  • 1 egg yolk + 1 tablespoon milk (for egg wash)
  • 1 tablespoon coarse sugar, optional (for topping)
  • 1/2 cup powdered sugar (for optional glaze)
  • 2 teaspoons lemon juice (for optional glaze)

Instructions

  1. In a large mixing bowl, combine warm milk, 1 tablespoon sugar, and instant yeast. Stir gently and let sit until frothy, about 5 minutes.
  2. Add softened butter, remaining sugar, eggs, lemon zest, lemon juice, vanilla extract, and salt to the yeast mixture. Stir until combined.
  3. Gradually add flour, one cup at a time, mixing after each addition until dough comes together and pulls away from the sides.
  4. Turn dough onto a lightly floured surface and knead by hand for 8-10 minutes (or use a stand mixer with dough hook for 5-7 minutes) until smooth, elastic, and slightly tacky.
  5. Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 1 hour.
  6. Toss blueberries with 1 tablespoon flour to coat.
  7. Punch down risen dough and turn onto a floured surface. Divide into three equal pieces. Flatten each into a rectangle (about 12” x 3”). Sprinkle blueberries evenly onto each piece, gently pressing them in. Roll up each piece into a rope, pinching the seam to seal.
  8. Lay the three ropes side by side. Pinch the tops together, then braid by crossing the outside ropes over the middle in alternating fashion. Pinch the ends and tuck under. Transfer to a parchment-lined baking sheet.
  9. Cover and let the braided loaf rise until puffy, about 30 minutes.
  10. Preheat oven to 350°F (175°C). Brush loaf with egg wash (yolk + 1 tbsp milk) and sprinkle with coarse sugar if desired. Bake for 25-30 minutes, rotating once for even browning, until deep golden and loaf sounds hollow when tapped.
  11. Let bread cool for at least 30 minutes before slicing.
  12. Optional: Whisk together 1/2 cup powdered sugar and 2 teaspoons lemon juice, then drizzle over cooled bread.

Notes

For gluten-free, use a 1:1 baking blend. For dairy-free, substitute plant-based milk and vegan butter. Flour the berries to prevent sinking and bleeding. Don’t skip the second rise for best texture. Let bread cool before slicing for a tender crumb. Optional glaze adds extra sweetness and tang.

Nutrition

Keywords: lemon blueberry bread, Easter bread, braided bread, spring baking, brunch recipe, sweet bread, holiday bread, yeast bread, fruit bread

Find it online: https://blingbite.com/lemon-blueberry-easter-bread-recipe-easy-fluffy-braided-twist/