Description
This blueberry cream cheese swirl bread features a soft, enriched yeast dough layered with creamy sweetened cream cheese and frozen blueberries. Baked as pull-apart rolls and finished with a smooth glaze, it’s a comforting, family-friendly bread that works well for sharing, brunch, or special breakfasts.
Ingredients
Ingredients
THE DOUGH
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1 cup milk
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⅔ cup sugar
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1 ½ tablespoons active dry yeast
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½ cup butter, softened
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2 large eggs
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Zest of 1 lemon
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½ teaspoon salt
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4 ¼ cups all-purpose flour (plus extra for kneading / rolling)
THE FILLING
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10 oz frozen blueberries (keep frozen until ready to use)
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¼ cup powdered sugar (for the blueberries)
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8 oz cream cheese, room temperature
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3 tablespoons powdered sugar (mixed into the cream cheese)
GLAZE
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¾ cup powdered sugar
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3 tablespoons butter, melted
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2 tablespoons heavy cream
Instructions
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Warm the milk in the microwave in 30-second intervals until warm to the touch but not hot.
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Add the warm milk to a stand mixer bowl with the yeast and sugar. Cover and let sit for about 10 minutes, until frothy.
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Add the softened butter, eggs, lemon zest, and salt to the yeast mixture.
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Add the flour and beat on low to medium speed for 3–5 minutes until a soft dough forms, then increase speed slightly until the dough pulls away from the sides of the bowl.
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Knead the dough for 10 minutes using the dough hook, or by hand on a floured surface, adding extra flour as needed so the dough is not overly sticky.
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Shape the dough into a ball, cover with a clean cloth, and let rise in a warm place for 1 hour, or until doubled in size.
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While the dough rises, mix the cream cheese with 3 tablespoons powdered sugar until smooth, and toss the frozen blueberries with ¼ cup powdered sugar.
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Punch down the risen dough and turn it out onto a well-floured surface.
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Divide the dough into 2 equal pieces and roll the first piece into a 10 x 13-inch rectangle.
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Grease two 9-inch baking pans and line with parchment paper, leaving a 2–3 inch overhang.
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Spread half of the cream cheese mixture over the dough rectangle and distribute half of the blueberries evenly on top.
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Roll the dough tightly from the long edge, seal the seam, trim the ends, then cut into 8 rolls.
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Repeat the filling and rolling process with the remaining dough.
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Arrange the rolls in the prepared pans with one roll in the center and the rest around the edges, seam-side facing outward.
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Cover and let rise again for about 40 minutes, until doubled and touching.
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Preheat the oven to 350°F / 180°C / Gas 4.
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Bake for 30–40 minutes, until golden brown. If browning too quickly, cover loosely with foil. The bread is done when the base sounds hollow when tapped.
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While hot, prepare the glaze by mixing melted butter and powdered sugar, then stir in the heavy cream.
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Pour half of the glaze over each pan, brushing gently to distribute if needed.
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Cool slightly, then lift out using the parchment overhang. Tear apart and serve.
Notes
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Milk should be warm, not hot, to avoid damaging the yeast.
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Keep blueberries frozen until use to control moisture in the dough.
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Add flour gradually during kneading to prevent sticking without drying the dough.
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Let the bread cool slightly before serving so the layers set properly.
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Refrigerate leftovers due to the cream cheese filling.