If you’re looking for a way to bring indulgence into your homemade bread without adding loads of sugar, this Lemon Blueberry Cinnamon Swirl Bread might be the perfect recipe. Inspired by my family’s craving for a treat, this recipe balances the flavors of blueberry and cinnamon with nutritious whole grains and just a touch of sweetness from date syrup. This loaf is perfect for making French toast, enjoying warm with a dab of butter, or simply slicing up for a mid-morning snack.
Plus, with my no-wait Yudane method and the help of my Zojirushi bread machine, you’ll get a soft, moist crumb even if you’re pressed for time. So, whether you’re a busy parent or just a fan of wholesome baking, this recipe brings you flavor, convenience, and nutrition in every slice of lemon blueberry cinnamon swirl bread.
Why Choose Lodge Cast Iron Bread Pans?
When it comes to baking bread, the Lodge cast iron bread pans offer unique benefits that make them a fantastic, non-toxic alternative to non-stick pans. While non-stick pans can deteriorate over time and lose effectiveness, cast iron grows more non-stick with each use. With proper seasoning, Lodge pans develop a natural, durable non-stick coating, which is perfect for bread recipes that require easy release and even baking.
One major advantage of cast iron is its ability to retain heat consistently, creating a golden, crusty exterior that complements a soft crumb. By covering the bread with an inverted pan, you can mimic a Dutch oven’s steam environment to help the loaf expand fully and form a beautifully caramelized crust. Lodge pans are also free from any coatings or chemicals, so they’re a great choice if you’re looking for a non-toxic way to bake at high temperatures Perfect for that special lemon blueberry cinnamon swirl bread.
The Zojirushi Bread Machine: Making Baking Accessible on Busy Days
We’ve all had days when baking from scratch seems like a stretch—especially if you’re balancing work, family, or, like I was, dealing with a cold. That’s where my Zojirushi bread machine comes in handy. Even on a day when I didn’t have the time or energy to knead dough manually, the Zojirushi made it possible to prepare fresh bread for my family.
What sets this bread machine apart is its reliability with whole grain flours and custom settings. I can load my ingredients, press start, and let the machine handle everything from kneading to proofing, ensuring that the dough is soft, elastic, and ready for baking. Plus, for recipes like lemon blueberry cinnamon swirl bread, it’s a game-changer for mixing in ingredients like my no-wait Yudane paste, which adds a wonderful texture to the bread .
Can I use a Mixer Instead?
Absolutely! I just didn’t feel like it today, and I almost let the bread machine do the entire bake – but I don’t prefer the result over oven baked bread. Using my Zo today was a real life saver. I also used it later on in the day to start a batch of Kamut Pizza Dough – perfect for lemon blueberry cinnamon swirl bread – my husband’s favorite type of bread to make.
Recipe Ingredient Highlights: Hard White Wheat, Kamut, and Date Syrup
For this recipe, I chose a blend of hard white wheat and kamut, two ancient grains known for their nutritional value and mild, slightly buttery flavor. Hard white wheat provides a lighter texture and flavor compared to traditional whole wheat, making it perfect for creating a soft loaf that still offers whole-grain benefits like fiber and protein. Kamut complements it with a rich, nutty flavor and high mineral content, contributing additional nutrients and a touch of natural sweetness.
For a touch of sweetness, I used Date Lady Date Syrup. Unlike refined sugars, date syrup is a whole-food sweetener that includes natural fiber, protein, and minerals, offering a more balanced source of sweetness. With a rich, caramel-like flavor, date syrup pairs beautifully with the cinnamon and blueberries in lemon blueberry cinnamon swirl bread, adding just enough sweetness to satisfy without spiking blood sugar levels.
The No-Wait Yudane Method: Creating a Soft, Moist Texture
One of the secrets to achieving a soft and moist crumb in this bread is the Yudane method—a Japanese technique that involves mixing flour with boiling water to form a thick paste. This quick no-wait Yudane method helps break down the starches in the flour so they can absorb more water, resulting in a bread that stays tender and fresh longer, even with less sugar. Unlike traditional Yudane, which often requires resting overnight, I’ve pioneered using it immediately, making it perfect for bread machine baking on busy days.
By adding the Yudane paste to the dough, you’re able to give the bread a delightful chew and a light, fluffy texture. This method also works well in whole-grain loaves, such as lemon blueberry cinnamon swirl bread, which can sometimes turn out dense, helping to create a softer bite with a wholesome texture.
Equipment
- zojirushi bread machine
- lodge cast iron bread pans
Ingredients
- 200 g hard white wheat
- 310 g kamut
- 370 g buttermilk
- Juice of 1/2 lemon
- Zest of 1 lemon
- ½ tsp ginger powder
- ½ tbsp cinnamon powder
- 10 g sea salt
- 12 g yeast
- 40 g boiling water for quick Yudane
- Filling Ingredients:
- 1 cup frozen blueberries
- Date syrup for a subtle, whole-food sweetness
- Cinnamon
- 1 small egg I used a quail egg
Instructions
- Instructions:
- Mill the Flour: Start by milling the hard white wheat and kamut into fresh flour for optimal flavor and nutrition.
- Prepare the Quick Yudane Paste: In a small bowl, mix 20g of the milled flour with 40g boiling water to create a quick Yudane paste. Stir until thick and set aside.
- Combine Ingredients in the Bread Machine: Pour the buttermilk, lemon juice, zest, and prepared Yudane paste into the bread pan. Add the remaining flour, ginger, cinnamon, and sea salt, then place the yeast on top.
- Knead in the Bread Machine: Set the bread machine to knead for about 15 minutes. Allow the dough to rise in the machine until it has doubled in size.
- Shape the Dough: Remove the dough and spread it out on a lightly floured surface to about a 10×12” rectangle.
- Add the Filling: Brush the dough with the beaten egg, then sprinkle cinnamon evenly over the surface. Drizzle with date syrup, then scatter the frozen blueberries over the top.
- Fold and Roll: Stretch the short ends slightly, then fold each end toward the center. Roll the dough into a tight log and place it seam-side down in a greased Lodge cast iron bread pan.
- Second Rise: Cover the pan and let the dough rise on the stovetop as you preheat the oven to 350°F. The warmth will help offset the chill from the frozen blueberries, aiding in the second rise.
- Bake: Place another bread pan upside down on top to create a cover, trapping steam for an extra-crusty exterior. Bake for 35 minutes covered, then remove the cover and bake for another 25 minutes, until the loaf reaches an internal temperature of around 190°F (I prefer 203°F in the middle).
- Cool and Enjoy: Let the bread cool before slicing to keep the structure intact. Enjoy it as is or turn it into French toast with a bit of whipped cream and berries for an extra treat!
Nutrition
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