Fresh Baked Blueberry Knots: A Heavenly Breakfast Recipe

Blueberry knots have become my latest kitchen obsession, blending sweet bursts of flavor with delicate pastry.

Soft dough winds around plump berries, creating a mesmerizing spiral of deliciousness.

Bakers with a passion for unexpected treats will adore this simple yet stunning creation.

Each knot promises a delightful balance between tangy fruit and pillowy bread.

Moments in the kitchen can spark joy when you experiment with classic ingredients.

Home cooks seeking something unique will find these knots irresistibly charming.

You’ll want to share these delectable twists with everyone at the table.

Why You’ll Love Blueberry Knots

• These soft, twisted pastries burst with sweet blueberry flavor that appeals to both kids and adults, making them perfect for family gatherings or casual brunches.
• The recipe allows creative flexibility with filling variations and provides an enjoyable hands-on cooking process that transforms basic ingredients into stunning bakery-style treats.
• Minimal ingredients and straightforward steps ensure even novice bakers can confidently create these beautiful, delicious blueberry knots without feeling overwhelmed.

Ingredients for Blueberry Knots

Main Ingredients:

• All-Purpose Flour: The primary base that provides structure and texture for the blueberry knots.
• Yeast: A critical ingredient that helps the dough rise and creates a soft, airy texture.

• Fresh Blueberries: Provides a burst of sweet and tangy flavor in the knots.
• Sugar: Adds sweetness to the blueberry filling and enhances the fruit's natural flavor.
• Cornstarch: Helps thicken the blueberry filling and prevent excess moisture.

• Milk: Adds moisture and helps activate the yeast for proper dough development.
• Butter: Contributes richness and helps create a tender, soft texture in the knots.
• Egg: Binds the ingredients together and provides structure to the dough.

• Salt: Enhances the overall flavor of the blueberry knots.
• Lemon Zest: Adds a bright, citrusy note to complement the blueberry filling.

• Powdered Sugar: Creates a sweet glaze for topping the knots.
• Vanilla: Provides a warm, aromatic flavor to the glaze.

How to Make Blueberry Knots

Step 1: Mix Dough Base

Grab a large mixing bowl and combine flour, yeast, sugar, and salt.

Pour in warm milk, melted butter, and egg.

Stir everything together until the mixture looks smooth and cohesive.

Gradually add remaining flour to form a soft, pliable dough.

Step 2: Knead and Rise

Transfer dough to a floured surface and knead vigorously for 5-7 minutes until the texture becomes smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rest in a warm spot for about an hour.

The dough should double in size during this time.

Step 3: Prepare Blueberry Filling

• Fresh blueberries
• Sugar
• Cornstarch
• Lemon zest

Gently toss these ingredients together in a small bowl and set aside.

Step 4: Roll and Layer Dough

After the dough has risen, punch it down and roll it out on a floured surface into a large rectangular shape.

Spread the blueberry mixture evenly across the dough.

Carefully fold the dough in half lengthwise, pressing gently to secure the filling.

Step 5: Form Knot Shapes

Slice the dough into 12 equal strips.

Twist each strip and tie it into a loose, playful knot.

Arrange the knots on a parchment-lined baking sheet, leaving space between each one.

Cover and let rise for an additional 20-30 minutes.

Step 6: Prepare for Baking

Heat the oven to 350°F.

Brush the knots with beaten egg to create a golden, shiny exterior.

Step 7: Bake to Perfection

Bake the knots for 18-22 minutes until they turn a beautiful golden brown.

Once out of the oven, brush with melted butter while still warm.

Step 8: Optional Sweet Finish

• Powdered sugar
• Milk
• Vanilla

Drizzle this glaze over the cooled blueberry knots for a delightful finish.

Tips for Perfect Blueberry Knots

• Choose plump, firm blueberries without any soft spots or mold to ensure the best flavor and texture in your knots.
• Place dough in a warm, draft-free area like inside a turned-off oven with the light on to help it rise evenly and consistently.
• Sprinkle a thin layer of cornmeal or line the baking sheet with parchment paper to help absorb excess moisture and create a crispy bottom.
• Reduce sugar in the filling for a less sweet version or add a dash of cinnamon for extra warmth and depth of flavor.
• Wrap unbaked knots tightly in plastic wrap and freeze for up to 2 weeks, thawing overnight in the refrigerator before baking for convenient meal prep.

Storing and Reheating Blueberry Knots

• Store cooled blueberry knots in an airtight container in the refrigerator for up to 3-4 days. Wrap each knot individually in plastic wrap to maintain moisture and prevent them from drying out.
• Place completely cooled knots in a freezer-safe container or ziplock bag. Separate layers with parchment paper to prevent sticking. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
• Preheat oven to 300°F. Wrap knots in aluminum foil to prevent drying. Warm for 5-7 minutes until heated through. Remove foil for the last 2 minutes to crisp the exterior.
• Warm individual knots for 10-15 seconds on medium power. Add a damp paper towel to prevent them from becoming tough or dry.

What Pairs Well with Blueberry Knots

• Pair Sparkling Lavender Lemonade: Craft a refreshing drink that complements the sweet-tart blueberry knots with its light, citrusy notes and delicate floral undertones.
• Serve Classic Vanilla Bean Ice Cream: Offer a creamy, smooth vanilla scoop alongside the warm knots to balance the pastry's texture and enhance the blueberry's natural sweetness.
• Match Honey Chamomile Tea: Brew a soothing tea that echoes the knots' gentle flavors, providing a warm, comforting counterpoint to the fruity pastry.
• Create Whipped Mascarpone Spread: Prepare a light, luxurious cheese spread with a touch of honey to dollop beside the knots, adding a rich, creamy dimension to each bite.

Creative Variations on Blueberry Knots

• Vegan Berry Knots: Replace milk with almond milk, butter with coconut oil, and egg with a flax egg. Use plant-based yogurt to maintain moisture and softness.
• Gluten-Free Blueberry Twists: Swap regular flour with a gluten-free blend containing xanthan gum. Use certified gluten-free oat flour or almond flour for texture.
• Low-Sugar Fruity Knots: Substitute sugar with monk fruit sweetener or stevia. Use fresh or frozen berries without added sugar. Reduce overall sweetness while maintaining flavor profile.
• Whole Grain Healthy Knots: Incorporate whole wheat flour or spelt flour for added nutrition. Mix with all-purpose flour to maintain lightness. Add chia seeds or ground flaxseed for extra fiber and nutrients.

FAQs

• How do I know if my yeast is active before starting the recipe?

Test your yeast by mixing it with warm milk and a pinch of sugar. If it becomes foamy and bubbly within 5-10 minutes, it’s active and ready to use. If nothing happens, your yeast might be expired and you’ll need a new packet.

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them completely before mixing with sugar and cornstarch to prevent excess moisture in the dough. Pat them dry with paper towels to remove extra liquid.

• What if my dough isn't rising properly?

Ensure your kitchen is warm (around 75-80°F) and draft-free. If the dough isn’t rising, your yeast might be old or the liquid was too hot or cold. Ideal temperature for activating yeast is between 100-110°F. Always use a warm, not hot, liquid when mixing with yeast.

• How can I get a softer texture for my blueberry knots?

Avoid adding too much flour during kneading. A softer dough comes from gentle handling and just enough flour to prevent stickiness. Knead until smooth but not tough, and let the dough rise fully.

Fresh Baked Blueberry Knots Recipe

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4.8 from 22 reviews

• Total Time: 1 hour 50 minutes
• Yield: 12 1x

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Description

Blueberry knots weave magic through classic pastry techniques, bringing Nordic-inspired sweetness to your morning ritual. Delicate swirls of tender dough embrace plump blueberries, creating a perfect balance of comfort and culinary craft you’ll want to savor slowly.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup powdered sugar

Wet Ingredients:

• 3/4 cup warm milk (110F/43C)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 2–3 tablespoons milk
• 2 tablespoons melted butter

Filling and Flavoring:

• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract

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Instructions

1. Create a soft, pliable dough by mixing flour, yeast, sugar, and salt in a mixing bowl. Incorporate warm milk, melted butter, and egg, stirring until a cohesive mixture forms. Gradually fold in remaining flour to develop a smooth, elastic consistency.
2. Transfer the dough to a lightly floured surface and knead vigorously for 5-7 minutes until it becomes silky and stretchy. Place the dough in a greased bowl, cover with a clean kitchen towel, and allow to rise in a warm environment for approximately 1 hour, or until it doubles in volume.
3. Prepare the blueberry filling by gently combining fresh blueberries with sugar, cornstarch, and fragrant lemon zest in a separate bowl. Let the mixture rest to allow flavors to meld.
4. After the dough has risen, deflate it and roll out into a rectangular shape approximately 12×15 inches. Distribute the blueberry mixture evenly across the surface. Carefully fold the dough lengthwise, pressing gently to seal the filling within.
5. Slice the filled dough into 12 uniform strips. Twist each strip and form into loose knots, arranging them on a parchment-lined baking sheet with adequate spacing. Cover and permit a second rise for 20-30 minutes.
6. Heat the oven to 350°F (175°C) while the knots undergo their final proofing.
7. Brush the knots with beaten egg to achieve a golden, glossy finish. Bake for 18-22 minutes until they turn a rich, amber brown. Immediately after removing from the oven, brush with melted butter while still warm.
8. Optional: Craft a delicate glaze by whisking powdered sugar, milk, and vanilla into a smooth, silky consistency. Drizzle artfully over the cooled blueberry knots for an extra touch of sweetness.

Notes

• Ensure milk is warm (not hot) to activate yeast without killing it, maintaining perfect dough texture.
• Use fresh or frozen blueberries, but drain excess liquid from frozen berries to prevent soggy knots.
• Replace all-purpose flour with gluten-free blend for celiac-friendly version, adding xanthan gum for better structure.
• Knead dough until windowpane test passes – stretch a small piece and it should be thin enough to see light through without tearing.

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 245
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 35 mg