blueberry lemon swirl bread slice

Blueberry Swirl Bread With Lemon Glaze

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This Blueberry Swirl Bread is such a pretty dessert that actually tastes even better than it looks. It’s baked in an iron skillet with swirls of fresh blueberries and topped with a lemon glaze.

slice of lemon blueberry bread on green plate

Why I Love This Blueberry Yeast Bread

  • Presents beautifully. Very impressive.
  • So soft and moist.
  • Loaded with the flavor of fresh blueberries and tart lemon. Perfect combo.
  • Easy to make.
  • Stores and freezes well. Always ready to pull out and serve.


  • milk
  • granulated sugar
  • dry yeast
  • all-purpose flour
  • butter
  • eggs
  • salt
  • blueberry jam or preserves
  • fresh blueberries
  • lemon zest
  • lemon juice
  • powdered sugar
lemon blueberry bread ingredients
Ingredients for Lemon Blueberry Bread

How to Make This Yeast Bread

**Full intructions are in recipe card below.

  • Dissolve yeast and sugar in warm milk.
  • Add flour, butter and eggs in mixing bowl until soft dough forms.
  • Roll out dough.
  • Spread dough with blueberry jam, top with fresh blueberries and sprinkle with the lemon zest.
  • Roll dough up jellyroll style.
  • Pinch seam to seal and turn over, seam side down.
  • Slice dough length-wise to form two pieces.
  • Intertwine the two pieces, crossing the two over each other..
  • Place in prepared skillet in a swirl pattern. I love my Lodge Pre-Seasoned Cast Iron Skillet.
  • Bake then allow to cool.
  • Mix lemon juice and powdered sugar until it is a drizzle consistency.
  • Drizzle icing across cooled bread.
process to make lemon blueberry bread

Recipe for Blueberry Swirl Bread

slice of lemon blueberry bread on green plate

Lemon Blueberry Swirl Bread

Fresh blueberries swirled in a rich, yeast dough and drizzled with lemon glaze.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: lemon,blueberries,swirl,bread,yeast
Prep Time: 30 minutes
Cook Time: 35 minutes
Rest and rise time.: 1 hour
Total Time: 2 hours 5 minutes
Servings: 8 pieces
Calories: 508kcal


  • Iron Skillet


  • c milk (warm)
  • 1 tbsp granulated sugar
  • 1 packet dry yeast
  • c all-purpose flour (plus extra for rolling dough)
  • ¼ c butter (melted)
  • 2 lg eggs (room temperature)
  • ¾ tsp salt
  • 1⅔ c. blueberry jam
  • c. fresh blueberries
  • 2 tbsp lemon zest
  • 1 c. powdered sugar
  • 3 tbsp lemon juice


  • Dissolve sugar and yeast in the warm milk and stir to blend. Allow to sit for about 10 minutes, until the yeast starts to foam and bubble.
  • Using the paddle attachment on your mixer, mix in one cup of flour until combined. Add in the butter along with one more cup of flour, mixing well. Add in eggs, salt and remaining flour and mix thoroughly. Dough should come together. Form into a ball and place into a greased bowl, turning once to grease top. Cover with plastic wrap and let rise for about 1-hour until doubled in size.
  • After dough has risen, turn out onto lightly floured surface and roll out to about an 18×15 inch rectangle. Spread dough with the blueberry jam, top with blueberries and sprinkle with the lemon zest.
  • Starting at a long end, roll up jellyroll style, not making it too tight. Pinch seam to seal and turn seam side down on your surface.
  • Slice roll lengthwise to form two pieces. Carefully twist each piece around each other, keeping cut side up. Spray a 10-inch iron skillet (or similar size pan) with a non-stick cooking spray. Place dough into pan in a circular fashion, tucking ends under. Bake in a 350 degree preheated oven for about 35 minutes until lightly browned.
  • Remove bread and cool in pan.
  • Combine lemon juice and powdered sugar in a small bowl. Whisk until smooth, adding more lemon juice if necessary. Drizzle icing across surface of the bread.


Serving: 1piece | Calories: 508kcal | Carbohydrates: 106g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 296mg | Potassium: 164mg | Fiber: 3g | Sugar: 60g | Vitamin A: 237IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 2mg

Tips for Making this Bread

  • Be sure your yeast activates before continuing with the recipe. Start with yeast that is not dated and be sure your liquids are warm, not too hot or cold. Approx. 130 degrees in just about right. A good thermometer can help with this. This one is recommended by America’s Test Kitchen.
  • Unlike cinnamon rolls, this roll should not be extra tight.
  • If you don’t have fresh blueberries, you can substitute frozen blueberries, Just make sure they are thawed and drained thoroughly. You can also pat them dry a bit with a paper towel.

Can I Use Other Fruits for This Bread?

Absolutely! Try using strawberries or apples. Use strawberry jam or apple jelly if you do. Or, mix some cream cheese and sugar with bananas for a really good filling. It’s also good with just some butter brushed on, then topped with cinnamon sugar. And, thinking that way, how about adding the chopped apples to the cinnamon sugar. :et me know any combinations you’ve tried.

How to Store and Freeze Blueberry Swirl Bread

This bread can be stored in an airtight container on the counter for several days. Or, store for up to a week in an airtight container in your refrigerator. If you have some leftover (and I can’t imagine that!) you can store in an airtight container in the freezer for up to three months. In the freezer, it’s really better to wrap each piece separately before freezing. That way it’s easier to thaw and reheat.

How to Reheat the Swirl Bread

After removing from the freezer, allow to thaw, or mostly thaw on your counter. Then place, covered in the microwave in short bursts of about 10 seconds each until it is warmed through.

On What Occasions Can This Sweet Bread Be served?

This is the perfect dessert to serve anytime you want a delicious treat. It is equally good as an everyday dessert or a special occasion dessert. Since it freezes and reheats well, you can pull it from the freezer anytime you need a last minute treat. Last minute dinner with friends or someone you want to impress with your skills, have one of these Blueberry Breads in your freezer, ready to go. This is the kind of dessert that looks like you took all day to make and only you need to know you pulled it off in a couple of hours and popped it in the freezer for just such an occasion. It also packs up nicely to take for picnics, cookouts and tailgates.

whole lemon blueberry bread in iron skillet

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