Prepare Blueberries:

Wash 1 cup fresh blueberries, spread on a paper towel to dry, and allow them to reach room temperature as you prepare the dough.

Add Dough Ingredients:

Add all dough ingredients (3 tablespoons heavy cream, 2 tablespoons + 1 teaspoon water, 2 large eggs, 2-3 tablespoons granulated sugar, 3/4 teaspoon salt, 1/4 cup cold butter cut into small pieces, 1 cup bread flour (120g), 1 cup + 2 tablespoons unbleached all-purpose flour (135g), and 2 teaspoons instant yeast) into the bread pan.

Knead and Adjust Dough:

Activate the DOUGH cycle and let it run. After a few minutes, inspect the dough: it should form a shaggy ball. If it doesn't, incorporate water 1 tablespoon at a time. If it resembles pancake batter, gradually add flour until it binds. Around 15 minutes later, check again: the dough should cling to the sides and then release cleanly. If it's too sticky, add flour 1 tablespoon at a time; if it's too dry and won't stick, add more liquid. Dough behavior varies with flour type, humidity, and kitchen temperature—adjust as needed.

Degas and Rest Dough:

When the DOUGH cycle finishes, the dough should have doubled in size. If not, allow additional rising time. Restart the DOUGH cycle and knead for 5 seconds to degas. Transfer the dough to a lightly floured surface, form into a smooth ball, cover, and let rest for 10 minutes.

Roll and Fill Dough:

Roll the dough into a 10x14-inch rectangle. Distribute blueberries evenly over the surface and gently press them in without crushing. Dust with 2 tablespoons granulated sugar. Starting from the short side, roll the dough like a jelly roll and seal the seams. Flatten the roll with your palms or a rolling pin into a 9x12-inch rectangle. Again starting from the short side, carefully roll up, seal the seams, and tuck the ends underneath.

Shape and Rise Loaf:

Place the shaped dough seam-side down into a greased 8½x4½-inch loaf pan. Cover and let rise until the dough rises about 1 inch above the pan's rim (roughly 1 hour, depending on ambient temperature).

Preheat Oven:

When the bread is nearly fully risen, preheat the oven to 350°F (175°C).

Make and Apply Glaze:

Whisk together 1 egg yolk, 1 teaspoon heavy cream, and a pinch of salt to create the glaze. Lightly brush the glaze over the risen loaf and sprinkle with 1 tablespoon sanding or coarse sugar.

Bake Bread:

Bake at 350°F (175°C) for 40-45 minutes. The internal temperature should read 190-200°F (88-93°C). If the crust darkens too fast, cover loosely with foil halfway through baking.

Cool Bread:

Let the bread cool in the pan for 15 minutes, then move to a wire rack. For optimal texture, allow it to cool for at least 1 hour before slicing.