Bread Machine Blueberry Bread

Imagine a buttery, soft yeast bread marbled with fresh blueberries that melt into the dough as it bakes so that it tastes like the freshest blueberry jelly possible.

Wet Ingredients:
3 Tbsp. heavy cream (40 g)
2 Tbsp. + 1 tsp. water
¼ cup butter, chopped into small pieces, cold (57 g)
2 large eggs (100 g)

Dry Ingredients:
2-3 Tbsp. granulated sugar, plus more for sprinkling the berries (25-38 g)
¾ tsp. sea salt
1 cup bread flour (120 g)
1 cup + 2 Tbsp. all-purpose flour, unbleached (133 g)
2 tsp. bread machine yeast

Add-Ins:
1 cup fresh blueberries (149 g)

Glaze:
1 egg yolk, (18 g)
1 tsp. heavy cream
1 pinch sea salt
1 Tbsp. Erythritol Gold

Prep the Blueberries: 
Rinse 1 cup (149 g) fresh blueberries , lay them on a paper towel to dry and come to room temperature while making the dough.

Unplug the bread machine and remove the bread pan.

Put all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the bread maker. Select the MENU button with the following program settings:

MENU: Sweet
CRUST: Medium
LOAF: 1.5 lbs

Press CONFIRM then the START/STOP button to mix, knead, rise and bake. 

After mixing for a few minutes, the ingredients should turn into a smooth ball around the kneading blade. If the dough appears too stiff or too soft, add more liquid or flour in 1 tsp. increments, until the proper consistency is reached. Do not add more than 3-4 tsp. of liquid or flour. The machine can not compensate for wide variations and may not bake the larger amount of dough thoroughly. Add the fresh blueberries.

Make the Glaze: 
Whisk together 1 (18 g) egg yolk, 1 tsp. heavy cream and 1 pinch of sea salt for the glaze in a small bowl. Brush the glaze lightly over the risen loaf and sprinkle with 1 Tbsp. sugar.

When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.