Lemon Blueberry Poppyseed Wreath
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
- 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
- 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!