Lemon Blueberry Bread

Follow our step-by-step guide on how to make Lemon Blueberry Bread.

1. Step 1

   In a large mixing bowl, combine the bread flour, rapid rise yeast, and ground cardamom.

2. Step 2

   In a small saucepan, heat the milk, white sugar, softened butter, and salt until it reaches 115 to 120 degrees F (46 to 48 degrees C). Pour this mixture into the flour mixture and beat with an electric mixer until just moistened. Add the egg and continue to beat until the mixture is smooth. Gradually stir in enough additional flour to form a soft, sticky dough.

3. Step 3

   Turn the dough out onto a floured surface and knead for 6 to 8 minutes until it becomes smooth and elastic. Place the dough in a bowl coated with cooking spray, turning it to coat the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about 1 hour.

4. Step 4

   In a small bowl, combine the dried blueberries, lemon zest, and lemon extract. Set this mixture aside.

5. Step 5

   Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Knead the blueberry mixture into the dough. Divide the dough into three equal portions and roll each portion into a 16-inch long rope. Place the ropes on a 15x10-inch baking pan that has been coated with cooking spray. Cover the ropes and let them rise until doubled in size, about 45 minutes.

6. Step 6

   Preheat your oven to 375 degrees F (190 degrees C). Lightly brush the risen ropes with 2 teaspoons of milk and sprinkle the sliced almonds on top.

7. Step 7

   Bake in the preheated oven for about 20 minutes, or until the bread is golden brown. Remove from the oven and transfer to a wire rack to cool for about 30 minutes.

8. Step 8

   For the glaze, combine confectioners' sugar and lemon juice in a bowl, then drizzle it over the cooled bread.