# Blueberry Swirl Bread

A super soft bread with butter between the layers and a beautiful purple blueberry swirl inside.

- Total time: 195 min
- Category: Baked Goods
- Language: en

## Ingredients

- 3.25 cup all purpose flour
- 1.25 cup warm milk
- 5 TBS melted butter
- 2 TBS sugar
- 2.25 tsp instant yeast
- 1.25 salt
- 1 cup fresh blueberries
- 1 TBS sugar
- 1 TBS water
- 0.5 cup warm milk
- oil
- 2 TBS soft butter
- 2 TBS soft butter
- milk

## Instructions

1. For the blueberry puree, cook 1 cup fresh blueberries, 1 tablespoon sugar, and 1 tablespoon water in a small saucepan on low until the blueberries are soft.
2. Blend the cooked blueberries until pureed and let it cool until warm.
3. For the plain dough, combine 3 1/4 cups all-purpose flour, 1 1/4 cups warm milk, 5 tablespoons melted butter, 2 tablespoons sugar, 2 1/4 teaspoons instant yeast, and 1 1/4 teaspoons salt in a stand mixer.
4. If using active dry yeast, mix it with warm milk and sugar first, let it sit for 5 minutes, then incorporate with other ingredients.
5. Mix the plain dough on low in the stand mixer, then increase the speed to about number eight and mix for 6 minutes until it pulls together.
6. Spray your hands with oil and scoop the plain dough out of the bowl.
7. Spray another bowl with oil (e.g., avocado oil) and place the plain dough in it.
8. For the blueberry dough, substitute some of the milk with the blueberry puree and add 1/2 cup warm milk to the rest of the ingredients.
9. Mix the blueberry dough in the stand mixer following the same process as the plain dough.
10. Coat both doughs with a little oil, cover them with a damp towel, and let them rise until doubled in size (about 1 1/2 to 2 hours for the first rise).
11. Lightly flour your counter surface and divide both the white and purple doughs into two equal halves.
12. Keep the second half of each dough covered in the bowl.
13. Roll one half of the white dough into a nice long rectangle using your hands to flatten it gently and then a rolling pin.
14. Move the rolled white dough to the side and repeat the process with one half of the purple dough, aiming for roughly the same size.
15. Spread two tablespoons of soft butter over the white dough.
16. Place the blueberry dough layer on top of the buttered white dough, matching up the edges and gently pressing down.
17. Use a rolling pin to gently roll over the combined layers to ensure they stick together and prevent gaps or air bubbles.
18. Spread two more tablespoons of really soft butter over the entire surface of the layered dough.
19. Roll the layered dough into a tight log, gently pushing down a little seam as you roll to prevent big air pockets.
20. Pinch the seam shut at the bottom of the rolled log.
21. Flip the dough over and use kitchen scissors to cut at an angle almost all the way through, all the way down the dough.
22. Push each cut section off to alternate sides, pulling them down, and then tuck the tops under the dough when finished.
23. Squish the shaped dough together and place it into a loaf pan lined with a silicone liner or crumpled wet parchment paper.
24. Pinch the seams on the bottom of the dough in the loaf pan to prevent them from coming up the sides when baked.
25. Cover the loaf pan with a damp towel and let it rise for 30 to 45 minutes until nice and puffy.
26. For the second set of dough, repeat the shaping technique: rolling two rectangles, buttering between the layers, rolling into a tight log, and cutting with scissors, alternating the sections.
27. Bake this second set of dough on a parchment-lined baking sheet if you don't have another loaf pan.
28. Cover the shaped dough on the baking sheet with a damp towel and let it rise as well.
29. Once the dough is puffed up, brush it with a milk wash (not egg wash to avoid it being too dark).
30. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30 to 45 minutes, or until the internal temperature reaches 190 degrees Fahrenheit (88 degrees Celsius).

## Equipment

- stand mixer
- dough hook
- loaf pan
- rolling pin
- kitchen scissors
- silicone liner
- parchment paper
- baking sheet

## Tips

- If using active dry yeast, mix it with warm milk and sugar first, let it sit for 5 minutes, then incorporate with other ingredients.
- If dough is too dry or not stretchy enough, mix in a little extra warm milk.
- To prevent gaps and air bubbles, use a rolling pin to ensure the dough layers stick together.
- Gently push down a little seam as you roll the dough to prevent big air pockets.
- To shape the bread without a loaf pan, use a parchment-lined baking sheet.
- A milk wash makes the bread less dark than an egg wash.

## Source

- Original video: https://www.tiktok.com/t/ZThc94aXn/
- Recipe page: https://www.cliprecipe.com/recipe/3c92356e-72ed-435d-a07a-51a4c1e959b9
- Extracted: 2026-03-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt