This lovely blueberry fritter bread is a yeast bread, filled with lots of blueberries and topped with a sweet, fritter-like glaze.

glazed blueberry fritter bread sliced on cutting board

About this blueberry fritter bread

I baked this blueberry bread on a recent rainy day and I was so pleased with how it turned out, I thought I would share it now, as we slide back in to baking season. I used fresh Summer blueberries, but with reasonably nice blueberries available year-round, this is a great loaf to bake any time of year.

For this bread, I used the same dough and glaze from my apple fritters recipe, but baked it into loaf form instead. And of course, I used blueberries, instead of apples. Adding a generous amount of blueberries results in a lovely ribbon of blueberry jam through the bread. It’s wonderful enjoyed with just a spread of butter!

Ingredients and Substitutions

  • Blueberries – I used fresh blueberries here, but thawed, frozen blueberries should work just fine here as well. (You don’t want to use them frozen, as the cold from the berries will inhibit the second rise).
  • Yeast – you can make this bread with either Active Dry or regular Instant Yeast (such as SAF), but not with rapid-rise/quick-rising yeast.
  • Lemon Zest – a nice addition to the blueberries, but not a deal-breaker if you don’t have a lemon on hand. Feel free to omit.
  • Corn Syrup – the glaze uses a small amount of light corn syrup to make a lovely, fritter-like glaze. I believe the corn syrup works to prevent the sugar in the glaze from crystallizing. Lyle’s Golden Syrup would also work in place of the corn syrup. That said, if you don’t have corn or golden syrup on hand, you can omit and make a glaze from the other ingredients in the glaze (with perhaps a bit more icing sugar).

Baker’s Notes

  • When filling your loaf pan with the dough cubes, try to keep the top as level as possible, as any pieces protruding at the top will likely brown more quickly than you might like.
  • This loaf may look done before it actually is, as the top will brown before the insides are cooked. If you have an instant-read thermometer, test the loaf for doneness (it should be at least 195F).
  • Speaking of browning, towards the end of baking, if you feel the top is brown enough, simply lay a sheet of aluminum foil loosely over the top of the loaf to stop further browning.
  • Allow the loaf to cool in the pan for 5 minutes before removing to a cooling rack. Be sure to run a knife around the outside before removing, as the pockets of blueberries along the sides can stick a bit.

glazed blueberry fritter bread sliced on cutting board

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blueberry fritter bread sliced on cutting rack

Get the Recipe: Glazed Blueberry Fritter Bread

This lovely blueberry fritter bread is a yeast bread, filled with blueberries and topped with a sweet, fritter-like glaze.
5 stars from 6 ratings
Prep Time: 20 minutes
Cook Time: 40 minutes
Rising Time:: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Yield: 14 servings



  • 1 1/2 Tablespoons active dry or instant yeast
  • 1/2 cup lukewarm water, about 110F
  • 2 teaspoon white sugar
  • 2 1/4 cups all purpose flour
  • 1/4 cup white granulated sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon mace, or nutmeg
  • 1 teaspoon fine salt
  • 2 Tablespoons shortening, butter or lard, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla


  • 1 pint fresh blueberries, or thawed frozen blueberries
  • 1/4 cup white granulated sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 Tablespoon all purpose flour


  • 2 cups confectioners/icing sugar
  • 1 1/2 teaspoon light corn syrup, or golden syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • 1 Tablespoon white granulated sugar
  • 1/3 cup water


  • For the dough: In a large bowl with a spoon or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the 1/2 warm water. Add the 2 tsp. of sugar, stir and let stand 5 minutes.
  • When yeast is ready, add the white sugar, baking powder, mace (or nutmeg), salt, shortening, egg, vanilla and 1 cup of the flour and mix together with the paddle attachment on low speed for 1 minute (to break up the shortening). Switch to the kneading hook and add a second cup of the flour and again, mix until combined. Knead with the hook, adding small increments of additional flour, as needed, until the dough comes together and cleans the bowl. You may not need to use all the flour amount. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
  • Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
  • Meanwhile, make the blueberry filling. Place the blueberries, sugar, lemon juice and flour into a medium bowl. Stir to combine and set aside.
  • Prepare an 8x4-inch or 4x10-inch loaf pan by greasing well, then lining the bottom and sides with a piece of parchment paper, letting the parchment overhang the sides by a couple of inches (so you can use the paper overhang as handles to lift the bread out of the pan after it is baked). Set aside.
  • When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the blueberries over one half of the dough. Fold the empty side of the dough over the side with the blueberries. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough.
  • Place dough chunks into prepared loaf pan, tossing any loose blueberries into the pan as well. Try to keep the chunks on the top of the loaf relatively even (without any pieces sticking up too much). Cover the pan with plastic wrap or a clean tea towel and allow to rise until doubled again, about 30-45 minutes.
  • Preheat the oven to 375F.
  • When dough has doubled, remove the plastic wrap and bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 195F when tested with an instant-read thermometer. Check the loaf at about 30 minutes and loosely cover the top with a sheet of aluminum foil for the last part of baking if it looks at risk of over-browning.
  • Remove from oven and allow loaf to cool in the pan for 5 minutes, then run a knife around the edges and lift from the pan to a cooling rack. Gently remove the parchment and allow to cool further before glazing. (The loaf can still be a bit warm when glazing, just not hot. You can also glaze it after it is completely cooled).
  • Prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Set aside.


Be sure to read the notes above the recipe card, for more tips for making this recipe.
Cuisine: American, Canadian
Course: Bread
Serving: 1serving, Calories: 222kcal, Carbohydrates: 47g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 216mg, Potassium: 74mg, Fiber: 2g, Sugar: 29g, Vitamin A: 38IU, Vitamin C: 4mg, Calcium: 11mg, Iron: 1mg
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