Blueberry Easter loaf
180 min
Average
Easter is the perfect occasion to fill the brunch table with all sorts of treats. And of course, a delicious Easter loaf should not be left out. With this recipe, you can make it completely from scratch. This Easter loaf is traditionally filled with marzipan, but the addition of blueberries gives it a surprising, fresh twist — and it looks beautiful too.
The tastiest blueberries
For this recipe, we use the delicious blueberries from Beekers Berries. They’re perfect for snacking on their own, but also ideal for baking and adding to a variety of recipes. Want to know more?
The tastiest blueberries
For this recipe, we use the delicious blueberries from Beekers Berries. They’re perfect for snacking on their own, but also ideal for baking and adding to a variety of recipes. Want to know more?
Ingredients
1 Easter loaf (6 servings)
Ingredients dough
350 g plain flour
50 g caster sugar
Pinch of cinnamon
Pinch of salt
150 ml milk
60 g butter
1 egg
7 g yeast
Ingredients filling
75 g marzipan
30 g spreadable butter
250 g blueberries
2 tbsp caster sugar
Ingredients topping
2 tbsp icing sugar
Lemon juice
50 g blueberries
Method dough
- Add the flour, sugar, cinnamon, and salt to a bowl and mix well.
- In a small pan, add the milk and butter and heat gently until the butter melts. Make sure the mixture does not boil, as excessive heat can prevent the ingredients from combining properly.
- Remove from the heat and add the egg and yeast. Mix immediately with a whisk. Then add to the dry ingredients and combine into a smooth dough. Knead the dough on the work surface for 8–10 minutes until soft and elastic.
- Place the dough back in the bowl and cover with cling film. Leave in a warm place for 2 hours to rise until roughly doubled in size.
Method Easter loaf
- Preheat the oven to 180°C (top and bottom heat).
- Lightly flour the work surface and roll out the dough into a rectangle of approximately 30 × 40 cm.
- Cut the marzipan into small cubes. Spread the butter over the dough and distribute the marzipan, blueberries, and sugar evenly on top.
- Roll the dough tightly, cut into 3 strips, and roll each strip individually. Braid the three strips and shape into a circle.
- Place the dough on a baking tray lined with baking paper and bake for 25–30 minutes. Remove from the oven and allow to cool completely on a wire rack.
- Place the icing sugar in a small bowl. Gradually add lemon juice while stirring until a glaze forms.
- Spread the glaze over the Easter loaf and decorate with extra blueberries.
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
444 kcal
67 g
32 g
8 g
16 g
Ingredients
1 Easter loaf (6 servings)
Ingredients dough
350 g
50 g
Pinch of cinnamon
Pinch of salt
150 ml
60 g
1
7 g
plain flour
caster sugar
milk
butter
egg
yeast
Ingredients filling
75 gr
30 gr
250 g
2 tbsp
marzipan
spreadable butter
blueberries
caster sugar
Ingredients topping
2 tbsp
Lemon juice
50 g
icing sugar
blueberries
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
444 kcal
67 g
32 g
8 g
16 g
Method dough
- Add the flour, sugar, cinnamon, and salt to a bowl and mix well.
- In a small pan, add the milk and butter and heat gently until the butter melts. Make sure the mixture does not boil, as excessive heat can prevent the ingredients from combining properly.
- Remove from the heat and add the egg and yeast. Mix immediately with a whisk. Then add to the dry ingredients and combine into a smooth dough. Knead the dough on the work surface for 8–10 minutes until soft and elastic.
- Place the dough back in the bowl and cover with cling film. Leave in a warm place for 2 hours to rise until roughly doubled in size.
Method Easter loaf
- Preheat the oven to 180°C (top and bottom heat).
- Lightly flour the work surface and roll out the dough into a rectangle of approximately 30 × 40 cm.
- Cut the marzipan into small cubes. Spread the butter over the dough and distribute the marzipan, blueberries, and sugar evenly on top.
- Roll the dough tightly, cut into 3 strips, and roll each strip individually. Braid the three strips and shape into a circle.
- Place the dough on a baking tray lined with baking paper and bake for 25–30 minutes. Remove from the oven and allow to cool completely on a wire rack.
- Place the icing sugar in a small bowl. Gradually add lemon juice while stirring until a glaze forms.
- Spread the glaze over the Easter loaf and decorate with extra blueberries.
Have you made this recipe?
We’d love to see your festive creation! Share your photo on social media and tag us @beekersberries.
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Storing homemade Easter loaf
Even though this Easter loaf is irresistibly delicious, you may have some leftovers. Fortunately, a homemade Easter loaf can be stored for a few days so you can enjoy it later. Wrap the loaf in cling film and keep it in the fridge for up to 3 days
Beekers tip: Have more than you need? Slice the loaf into pieces of your desired thickness and freeze individually. The loaf can be stored in the freezer for up to 2 months. Defrost at room temperature for a delicious snack.
More Easter recipes
Looking for inspiration to fill your brunch table? You can bake a variety of treats, such as muffins or small cakes. Or thread different fruits like blueberries and strawberries onto skewers. Savoury dishes like sandwiches, quiches, and delicious cheeses are also essential. Check out our recipes for more inspiration.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
