Fresh Blueberry Brioche

Name: Fresh Blueberry Brioche
Total time: 6 h 9 min
Yield: 8 servings
Ingredients: 1½ cups fresh blueberries; 2 tbsp whole milk; 1 tbsp active dry yeast; 1⅛ cups all-purpose flour; 1⅛ cups bread flour; 6½ tbsp sugar; 1 tsp kosher salt; 3 whole eggs; 1 whole egg yolk; ⅝ cup unsalted butter; 1 batch Egg Wash

A luxurious homemade brioche bread swirled with fresh blueberries and sugar. This rich, buttery bread combines the tenderness of classic French brioche with bursts of fresh blueberries for a delightful breakfast or brunch treat.

8 servings

6 hr 9 min

Published October 4, 2025

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Ingredients

•1½ cups fresh blueberries
•2 tbsp whole milk
•1 tbsp active dry yeast
•1⅛ cups all-purpose flour
•1⅛ cups bread flour
•6½ tbsp sugar
•1 tsp kosher salt
•3 whole eggs
•1 whole egg yolk
•⅝ cup unsalted butter
•1 batch Egg Wash

Cooking Instructions

1.
Place fresh blueberries on a plate and freeze in a single layer. (Do not use frozen blueberries, as they are too watery.)
30 min
2.
Slightly warm milk and pour into bowl of a stand mixer fitted with dough hook attachment. Add yeast and whisk by hand to combine. Add all-purpose flour, bread flour, 2 1/2 tbsp sugar, salt, eggs, and egg yolk to bowl. Mix on low speed until dough comes together, 1-2 minutes.
5 min
3.
Increase mixer speed to medium-low and work dough for 6 minutes. Pause every minute to push dough back down and off the hook until it pulls off the bowl sides and looks like a strong bread dough.
6 min
4.
Reduce mixer speed to low and slowly add butter, a little at a time, over the course of 2 minutes (pausing after 1 minute to scrape down bowl and hook). When butter begins to blend in, increase mixer speed to medium-high to fully incorporate butter and bring the dough back together, 5-6 minutes longer.
8 min
5.
Place dough on a lightly floured work surface and press into a 16" x 10" rectangle with a short side nearest you; distribute blueberries and 2 tbsp sugar along the top edge and gently roll down, toward you, into a log.
10 min
6.
Place on a greased baking sheet, wrap in plastic, and refrigerate for at least 1 hour, or preferably overnight.
60 min
7.
Grease a 9" x 5" loaf pan. Reshape dough by pressing it into a 12" x 6" rectangle with a short side nearest you. Sprinkle with remaining 2 tbsp sugar and tightly roll down toward you.
10 min
8.
Place into greased loaf pan, loosely wrap in plastic, and allow to rise in a warm place until more than doubled in size, about 3 hours.
180 min
9.
Preheat oven to 350°. Carefully brush dough with Egg Wash, making sure egg doesn't pool around the edges. Liberally sprinkle with sugar. Bake until golden, 40-45 minutes. Allow to cool for about 15 minutes in the pan. Then transfer to a cooling rack.
60 min

Fresh Blueberry Brioche

8 servings

6 hr 9 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Place fresh blueberries on a plate and freeze in a single layer. (Do not use frozen blueberries, as they are too watery.)

30 min

Slightly warm milk and pour into bowl of a stand mixer fitted with dough hook attachment. Add yeast and whisk by hand to combine. Add all-purpose flour, bread flour, 2 1/2 tbsp sugar, salt, eggs, and egg yolk to bowl. Mix on low speed until dough comes together, 1-2 minutes.

5 min

Increase mixer speed to medium-low and work dough for 6 minutes. Pause every minute to push dough back down and off the hook until it pulls off the bowl sides and looks like a strong bread dough.

6 min

Reduce mixer speed to low and slowly add butter, a little at a time, over the course of 2 minutes (pausing after 1 minute to scrape down bowl and hook). When butter begins to blend in, increase mixer speed to medium-high to fully incorporate butter and bring the dough back together, 5-6 minutes longer.

8 min

Place dough on a lightly floured work surface and press into a 16" x 10" rectangle with a short side nearest you; distribute blueberries and 2 tbsp sugar along the top edge and gently roll down, toward you, into a log.

10 min

Place on a greased baking sheet, wrap in plastic, and refrigerate for at least 1 hour, or preferably overnight.

60 min

Grease a 9" x 5" loaf pan. Reshape dough by pressing it into a 12" x 6" rectangle with a short side nearest you. Sprinkle with remaining 2 tbsp sugar and tightly roll down toward you.

10 min

Place into greased loaf pan, loosely wrap in plastic, and allow to rise in a warm place until more than doubled in size, about 3 hours.

180 min

Preheat oven to 350°. Carefully brush dough with Egg Wash, making sure egg doesn't pool around the edges. Liberally sprinkle with sugar. Bake until golden, 40-45 minutes. Allow to cool for about 15 minutes in the pan. Then transfer to a cooling rack.

60 min