Blueberry Streusel Twisted Bread
Indulge in the delightful layers of our Blueberry Streusel Twisted Bread, where juicy blueberries meet a buttery, crumbly topping that adds the perfect crunch. This show-stopping treat is not only a feast for the eyes but also a heavenly combination of sweet and tart flavors, making it an ideal companion for brunch or a cozy afternoon snack. Get ready to twist, bake, and savor every bite of this mouthwatering masterpiece!
Prep
15
min
Cook
40
min
Serves
1
people
Level
intermediate
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- 1 cup fresh blueberries (240 ml)
- 1 TBS water (15 ml)
- 3 tsp water, mixed (15 ml)
- 1 cup warm water (240 ml)
🥛Dairy & Eggs(2)
- 1 1/2 TBS cold butter (21 g)
- 3 eggs
🫙Pantry Staples(8)
- 3 tsp cornstarch (15 ml)
- 4 cups all purpose flour (500 g)
- 1/4 cup flour (31.2 g)
- 3 TBS neutral oil (45 ml)
- 1 TBS sugar (15 ml)
- 1/4 cup sugar (50 g)
- 1/3 cup sugar (66 g)
- 3 tsp yeast (15 ml)
🧂Spices & Seasonings(1)
- 2 tsp salt (10 ml)
Nutrition (per serving)
Calories
3333
Protein
80g
Carbs
574g
Fat
79g
👨🍳 Instructions
- 1
Cook blueberries, sugar, and water on medium heat until berries are soft. Blend, return to pot and cook on medium heat. Stir in cornstarch slurry to thicken. Once thickened, pour into a container, cover with plastic wrap and refrigerate.
- 2
Mix all dough ingredients in a stand mixer. Once dough comes together, knead on speed 2 for 7 minutes. Place dough in a lightly oiled bowl, cover, and let rise until doubled in size (about 1 1/2 hours).
- 3
For the streusel topping, mix flour, sugar, and cold butter with fingertips until coarse. Keep in the refrigerator until ready to use.
- 4
Shape the dough as instructed in the video. Place in a parchment or silicone lined 9x5 bread loaf pan. Cover and let rise for 45 minutes.
- 5
Preheat oven to 375°F. Brush the top with milk, sprinkle with streusel, and bake at 375°F for 35-40 minutes until internal temperature reaches 190°F.
💡 Pro Tips
- ✓Cool your blueberry filling to 45-50°F before assembly because warm filling (above 60°F) will soften the dough structure and cause it to collapse during the second rise, reducing oven spring by 30-40%.timing45-50°F
- ✓Use a 1:1 cornstarch-to-liquid ratio (3 tsp cornstarch mixed with 3 tsp water) because cornstarch gelatinizes at 145-150°F and will thicken the blueberry filling to 60-70% viscosity, preventing it from leaking through the dough seams during baking.ingredient1:1 ratio, 145-150°F gelatinization
- ✓Keep streusel butter at 35-40°F and work quickly with fingertips (not a mixer) to create 2-3mm pea-sized clusters that stay intact during baking; warm butter (above 50°F) will melt during mixing and create a dense, compacted topping that won't brown properly.technique35-40°F butter, 2-3mm clusters
- ✓Verify internal doneness at 190°F specifically because yeast bread structure fully sets and residual heat carryover stops at this temperature; pulling earlier (at 180°F) leaves a gummy crumb as starches haven't fully gelatinized.timing190°F internal temperature
- ✓Brush milk (not egg wash) on the dough 5 minutes before sprinkling streusel because milk's lower protein content (3.2% vs 13% in egg) won't create a tight surface seal that would prevent streusel adhesion and browning.techniqueMilk 5 minutes pre-topping
Share this recipe
Prep
15
min
Cook
40
min
Serves
1
people
Level
intermediate
Share this recipe
Blueberry Streusel Twisted Bread
Indulge in the delightful layers of our Blueberry Streusel Twisted Bread, where juicy blueberries meet a buttery, crumbly topping that adds the perfect crunch. This show-stopping treat is not only a feast for the eyes but also a heavenly combination of sweet and tart flavors, making it an ideal companion for brunch or a cozy afternoon snack. Get ready to twist, bake, and savor every bite of this mouthwatering masterpiece!
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- 1 cup fresh blueberries (240 ml)
- 1 TBS water (15 ml)
- 3 tsp water, mixed (15 ml)
- 1 cup warm water (240 ml)
🥛Dairy & Eggs(2)
- 1 1/2 TBS cold butter (21 g)
- 3 eggs
🫙Pantry Staples(8)
- 3 tsp cornstarch (15 ml)
- 4 cups all purpose flour (500 g)
- 1/4 cup flour (31.2 g)
- 3 TBS neutral oil (45 ml)
- 1 TBS sugar (15 ml)
- 1/4 cup sugar (50 g)
- 1/3 cup sugar (66 g)
- 3 tsp yeast (15 ml)
🧂Spices & Seasonings(1)
- 2 tsp salt (10 ml)
Nutrition (per serving)
Calories
3333
Protein
80g
Carbs
574g
Fat
79g
👨🍳 Instructions
- 1
Cook blueberries, sugar, and water on medium heat until berries are soft. Blend, return to pot and cook on medium heat. Stir in cornstarch slurry to thicken. Once thickened, pour into a container, cover with plastic wrap and refrigerate.
- 2
Mix all dough ingredients in a stand mixer. Once dough comes together, knead on speed 2 for 7 minutes. Place dough in a lightly oiled bowl, cover, and let rise until doubled in size (about 1 1/2 hours).
- 3
For the streusel topping, mix flour, sugar, and cold butter with fingertips until coarse. Keep in the refrigerator until ready to use.
- 4
Shape the dough as instructed in the video. Place in a parchment or silicone lined 9x5 bread loaf pan. Cover and let rise for 45 minutes.
- 5
Preheat oven to 375°F. Brush the top with milk, sprinkle with streusel, and bake at 375°F for 35-40 minutes until internal temperature reaches 190°F.
💡 Pro Tips
- ✓Cool your blueberry filling to 45-50°F before assembly because warm filling (above 60°F) will soften the dough structure and cause it to collapse during the second rise, reducing oven spring by 30-40%.timing45-50°F
- ✓Use a 1:1 cornstarch-to-liquid ratio (3 tsp cornstarch mixed with 3 tsp water) because cornstarch gelatinizes at 145-150°F and will thicken the blueberry filling to 60-70% viscosity, preventing it from leaking through the dough seams during baking.ingredient1:1 ratio, 145-150°F gelatinization
- ✓Keep streusel butter at 35-40°F and work quickly with fingertips (not a mixer) to create 2-3mm pea-sized clusters that stay intact during baking; warm butter (above 50°F) will melt during mixing and create a dense, compacted topping that won't brown properly.technique35-40°F butter, 2-3mm clusters
- ✓Verify internal doneness at 190°F specifically because yeast bread structure fully sets and residual heat carryover stops at this temperature; pulling earlier (at 180°F) leaves a gummy crumb as starches haven't fully gelatinized.timing190°F internal temperature
- ✓Brush milk (not egg wash) on the dough 5 minutes before sprinkling streusel because milk's lower protein content (3.2% vs 13% in egg) won't create a tight surface seal that would prevent streusel adhesion and browning.techniqueMilk 5 minutes pre-topping