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Lemon Blueberry Braid

Lemon Blueberry Braid




1 loaf


50 minutes


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  • 1/2 cup dried blueberries
  • 1 teaspoon freshly grated lemon peel
  • 2-3/4 to 3 cups bread flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup sugar
  • 1/4 cup butter OR margarine
  • 1 egg
  • 1/2 teaspoon lemon extract
  • 2 teaspoons milk
  • 2 tablespoons sliced almonds

Lemon Glaze (Optional)

  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons lemon juice



  1. Combine dried blueberries and lemon peel in a small bowl; set aside.
  2. Combine 3/4 cup flour, undissolved yeast, cardamom and salt in a large mixing bowl.
  3. Heat milk, sugar and butter to very warm (120° to 130°F, butter may not melt completely). Add to dry ingredients; beat just until moistened. Add egg and lemon extract; beat until smooth. Stir in enough remaining flour to make a soft dough.
  4. Turn dough out onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Knead in blueberries and lemon peel. Cover and let dough rest for 10 minutes.
  5. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a greased baking sheet. Braid the three ropes together, tucking the ends under. Cover and let rise in a warm, draft-free place 45 to 60 minutes or until doubled. Lightly brush with 2 teaspoons milk and sprinkle with almonds.
  6. Bake at 375°F for 20 to 25 minutes or until golden brown. Remove loaf to wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.
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