Lemon Blueberry Poppyseed Wreath

8 Servings
35 min

If you’re looking for a sweet treat to share at your next Spring brunch, look no further! This gorgeous Lemon Blueberry Poppyseed Wreath is a show-stopper wherever you place it on your spread, and is a delightful mix of tart and sweet!

The dough is infused with fresh Lemon juice, Lemon zest, and Poppyseeds, which encases the blueberry filling, then it’s topped with a glaze to bring together this festive dessert!

If you’re intimidated by shaping it- don’t worry. I took pictures along the way to show you how it all comes together. It’s easy and fun!

If you have any other questions, drop a comment below. Or you can find me and tag me @theflouredcountertop on Instagram when you make this, and let me know what you think!

Happy Baking, friends!

Roll the risen dough out to a 12x6 inch rectangle

Roll up by the long side, like you would with Cinnamon Rolls

Cut it in half length-wise, leaving one inch uncut at the top. Flip each side out.

Twist both sides together.

Twist into a circle shape, gently tucking one end over the other. Place onto a greased baking sheet.

Lemon Blueberry Poppyseed Wreath
Recipe details
  • 8  Servings
  • Prep time: 25 Minutes Cook time: 10 Minutes Total time: 35 min
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Ingredients

  • 2 1/4 tsp Active Dry Yeast
  • 1/2 cup warm Water
  • 1/2 cup Sugar (divided)
  • 1/2 cup + 1 Tbsp fresh lemon juice (divided)
  • Zest of one Lemon
  • 1/4 cup Vegetable or Canola Oil
  • 1 tsp Vanilla Extract
  • 2-2 1/4 cup All-Purpose Flour
  • 1 Tbsp Poppyseeds
  • 1/2 tsp salt
  • 1-2 drops Yellow Food Coloring (optional)
  • 12oz Blueberries (about 2 cups)
  • 3 Tbsp Water (divided)
  • 2/3 cup powdered Sugar
Instructions

Mix the 2 1/4 tsp of yeast, 1/2 cup of warm water, and 1/4 cup of sugar in the bowl of a stand mixer, and let it sit for about 10 minutes, until foamy.
Add a 1/4 cup of lemon juice, the zest of one lemon, 1/4 cup of Vegetable oil, 1 tsp Vanilla, 1-2 drops of yellow food coloring (optional), 1 Tbsp of Poppyseeds and 1/2 tsp salt. Roughly mix it together, then add the flour- anywhere between 2- 2 1/4 cups of flour, until no longer sticky.
Run the stand mixer on high for about 5 minutes, or knead for 10 minutes on a lightly floured countertop if you prefer to do it by hand. Cover the dough and let rise in a warm environment for about 30 minutes.
While the dough rises, prepare your blueberry filling. On medium heat, add 12oz blueberries, 1/4 cup Sugar, 2 Tbsp water, and 1/4 cup of Lemon Juice to a small pot. Stir continuously until thickened- it should be a little loose than the consistency of a jam- it will thicken as it cools. Take it off the stovetop and let it cool.
When your dough has doubled, Preheat your oven to 400 degrees. Roll the dough into a 12x6 rectangle. Spread the Blueberry mixture onto it, leaving a small border around the edges. Roll it up by the long end, like you're making cinnamon rolls.
Now cut the entire roll in half length-wise, leaving an inch at the top. Turn both pieces out so that the blueberry layers are on the outside, then twist them around each other. Form your twisted sides into a circle or 'wreath' shape, gently tucking one end over the other.
Transfer to a greased baking sheet, cover, and let it rest for 15 minutes. Bake for 10-12 minutes, until a darker shade of yellow or light brown (depending on if you used the yellow food dye) on top.
While it bakes, mix up the glaze by whisking together 1 Tbsp of Lemon juice, 1 Tbsp of water, and 2/3 cup of Powdered Sugar until no clumps are left. Pour over the wreath right after it comes out of the oven. Let cool for 5 minutes, then serve in wedges or simply pull it apart. Enjoy!
The Floured Countertop
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