Blueberry Apricot Bread

You'll love the fruit combination in this sweet bread, and no kneading required!

Blueberry Apricot Bread


1 Loaf



Prep Time


Bake Time

30 to 35 minutes

Rise Time

1 hour

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  • 2-1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons freshly grated lemon peel
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons butter or margarine
  • 1 egg
  • 1/3 cup coarsely chopped dried apricots
  • 2/3 cup fresh OR frozen blueberries, thawed


  1. Combine 3/4 cup flour, sugar, undissolved yeast, lemon peel and salt in a large mixer bowl. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour and apricots to make a stiff batter. Fold in blueberries by hand.
  2. Spread evenly in greased 8-1/2 x 4-1/2 loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

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