Lemon Blueberry Bread Machine Recipe
This lemon blueberry bread machine recipe is a bright, tender loaf that’s perfect for breakfast or a sweet snack.
Equipment
- Bread machine with sweet program
- 1½- to 2-pound loaf capacity pan
Ingredients
Basic Version – 1½-Pound Loaf:
- ¾ cup sour cream
- ⅓ cup buttermilk
- 1 large egg plus 1 egg yolk
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp butter softened and cut into pieces
- 3 cups bread flour
- ¼ cup sugar
- 1½ tsp kosher salt
- 2½ tsp yeast
Mix-ins:
- ½ cup dried blueberries
Larger Version – 2-Pound Loaf:
- 1 cup sour cream
- ½ cup buttermilk
- 1 large egg plus 1 egg yolk
- 1½ tbsp lemon juice
- 1½ tsp lemon zest
- 5 tbsp butter softened and cut into pieces
- 4 cups bread flour
- 6 tbsp sugar
- 2 tsp kosher salt
- 3 tsp yeast
Mix-ins:
- ¾ cup dried blueberries
Instructions
- Add all ingredients except the blueberries into your bread machine’s pan in the listed order, beginning with sour cream and ending with yeast.
- Select the Sweet program on your bread machine.
- Choose the correct loaf size setting (1½ or 2-pound) and press start.
- If your machine beeps for mix-ins, add the dried blueberries at that point. If not, manually add them during the second kneading cycle.
- Once baking is complete, transfer the loaf to a wire rack and allow to cool for at least 30 minutes before slicing.
Notes
- Dough may look soft while mixing but will bake up fluffy and light.
- Avoid using fresh blueberries as they’ll be crushed during kneading.
- Dried blueberries rehydrate while baking for juicy pockets of flavor.
- Sweet program helps prevent the crust from overbaking—use the lightest crust setting if substituting a basic program.
Tried this recipe?Let us know how it was!