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Blueberry Brioche Dough
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Fresh Blueberry Brioche

Makes 1 loaf
Author: Debbie


  • 1 ½ cups fresh blueberries
  • 2 Tablespoons whole milk
  • 1 Tablespoon active dry yeast
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1 cup plus 2 Tablespoons bread flour
  • 6 ½ Tablespoons sugar,, divided, plus more for sprinkling
  • 1 teaspoon kosher salt
  • 3 eggs
  • 1 egg yolk
  • ½ cup plus 2 Tablespoons unsalted butter,, very soft
  • 1 batch Egg Wash

Whisk together until combined:

  • 2 egg yolks
  • 2 Tablespoons heavy cream
  • pinch of Kosher salt


Day 1:

  • Freeze fresh blueberries in a single layer. (Previously frozen blueberries are too watery.)
  • Warm the milk and pour into a mixing bowl, preferably that of a stand mixer with a dough hook attachment. Whisking by hand, add the yeast to combine. Continuing to whisk, add both flours, 2 ½ Tablespoons of sugar, the salt, eggs, and egg yolk to bowl. With mixer on low speed, continue to mix until dough comes together into a ball, about 1-2 minutes.
  • Increasing speed to medium-low, continue for 5-6 minutes, pausing to push dough down the sides and off of the hook. Continue until dough pulls away from the walls of the bowl and becomes firm bread.
  • Reduce speed back to low and add butter, in intervals, slowly for about 2 minutes, pushing dough off the hook as you go.
  • Once butter is incorporated, increase the speed to medium-high until the dough comes together, about 5-6 minutes more.
  • Place dough onto a lightly floured work area and press into a 16" x 10" rectangle.
  • With a short side nearest you; evenly add the blueberries and sprinkle 2 Tablespoons sugar along the top edge. Gently roll towards you, creating a log.
  • Place onto a greased cookie sheet. Wrap log and cookie sheet together in plastic.
  • Refrigerate for at least 1 hour, or if possible, overnight.

Day 2:

  • Oil a 9" x 5" loaf pan with vegetable oil.
  • Press dough to reshape into a 12" x 6" rectangle.
  • Sprinkle with remaining 2 Tablespoons sugar and with a short side nearest you tightly roll down toward you.
  • Place loaf into prepared pan and wrap loosely in plastic. Allow to rise in a warm draft-free area for about 3 hours, until almost doubled in size.
  • While brioche is at the end of its rising time, preheat oven to 350°F.
  • Brush dough with Egg Wash, being careful not to let egg pool around edges.
  • Sprinkle liberally with sugar.
  • Bake for 40-45 minutes, or until golden. Allow to cool for about 15 minutes in pan.
  • Transfer to a cooling rack.


Gr8 Do-Ahead Tip:

Keep wrapped at room temperature, for up to 3 days. If it lasts that long! Don't count on it! 
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