Lemon Blueberry Swirl Bread

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This sweet spring yeast bread with White Whole Wheat, Milled Flax Seed, and Chia Seed has a light and lovely texture with just the right amount of sunny lemon flavor and plump dried blueberries swirled throughout. The lemon glaze on adds the perfect finishing touch.



In the pan of a bread machine, add flour, flax/chia blend, vital wheat gluten, lemon zest, salt, eggs, buttermilk, butter and yeast into the pan of a bread machine; run dough cycle, keeping a close eye on dough for the first 5 to 10 minutes, adding extra flour as needed.  When dough cycle has finished, turn dough out onto a lightly floured work surface and roll the dough into a 20x12-inch rectangle.  Sprinkle lemon sugar and dried blueberries over the dough.  Beginning at one short end, roll dough into a log; pinch bottom seam to seal. Place log of dough, seam side down, into a 9 x 5-inch bread pan that’s been sprayed with non-stick cooking spray; tuck under ends.  Cover dough loosely with plastic wrap that’s been sprayed with non-stick cooking spray and set in a warm place to rise until doubled, about 40 to 50 minutes.  Remove plastic wrap and bake bread in a 350°F oven for 45 to 50 minutes or until golden brown and an instant read thermometer reaches 190°.  Cool for 10 minutes in pan and then remove to a wire rack to finish cooling. Drizzle glaze over bread when it’s warm to the touch.  Finish cooling, slice and serve as desired.  Cooled bread will keep in an airtight container for up to three days.

Lemon Sugar


  • 1/3 cup granulated sugar
  • 1 Tbsp lemon zest, grated

Combine sugar and lemon zest in a small bowl, mixing until well combined.

Lemon glaze

  • ½ cup powdered sugar
  • 1 Tbsp fresh lemon juice
  • ½ tsp vanilla extract

In a small bowl, whisk together the powdered sugar, lemon juice and vanilla until well combined.


The dough can also be made in a stand mixer or by hand. 

Makes 1 loaf of bread Print this Recipe

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