Roasted Blueberry Pull-Apart Loaf

Starting with a buttery homemade dough, this bread is layered with jammy roasted blueberries and topped with a lemony glaze. 

If you've tried my cinnamon sugar pull-apart bread or my Parmesan pull-apart bread, you know how fun pull-apart loaves are both to make and to eat. 

This bread is sweet, fruity, and lemony, and so good. You'll find yourself peeling off layer after layer to enjoy with your tea or coffee. 

This bread is delicious with breakfast, afternoon tea, and even dessert. 

How to make roasted blueberry pull-apart bread:

To make the dough for this bread, you will need flour, granulated sugar, instant yeast, salt, butter, water, milk, vanilla, and an egg. It's a pretty easy dough to make and rises pretty quickly too. 

After the first rise, you chill the dough for about an hour so that you can more easily roll out the dough to make the amazing layers. 

In the meantime, you toss two cups of blueberries with sugar, butter, and lemon zest, and then roast them in the oven until they begin to pop open with all of their juices. 

To shape the dough, you roll it out into a 13 inch by 10 inch rectangle and spread the blueberries over the top. Next, you cut the dough into four strips, stack the strips on top of each other, and then cut the stacks into four smaller rectangles. 

Next, you stand the loaf pan up on one end and stack the rectangles on top of each other. Turn the loaf pan right side up, cover, and let rise until doubled. 

After that, bake the loaf for about 40 minutes, covering it loosely with foil about halfway through. 

Once the loaf has cooled for about 15 minutes, drizzle it with the lemony glaze and enjoy. It's delicious warm and at room temperature. 

This bread dissappeared almost immediately after I glazed it. The flavor from the roasted blueberries along with the lemon glaze is amazing. Everyone will keep coming back for more. 

Make ahead tips:

After the first rise, rather than refrigerating the dough for an hour, you can refrigerate it overnight to assemble the bread the next day. 

You can also roast the blueberries in advance and refrigerate them overnight. 

The one component you should not make ahead is the glaze. Once you've made it, use it immediately. 

This recipe is part of Summer Dessert Week. We are bringing you recipes for delicious summer desserts all week. Plus, our sponsors have offered some great gifts that you can win if you enter (be sure to scroll down for the entry form). 

I used both granulated and confectioners' sugar from our sponsor, Dixie Crystals, in the recipe. 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Peanut Butter Cheesecake Pie from Big Bear’s Wife
Limeade Honey Fruit Salad from Semi Homemade Recipes
No Churn Cake Batter Ice Cream from 4 Sons ‘R’ Us
Twix Cookies from Devour Dinner
Blueberry Cobbler from Food Hunter’s Guide to Cuisine
Strawberry Shortcake Bread Pudding from Sweet ReciPEAs

Roasted Blueberry Pull-apart Loaf

Yield: 16 slices

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 45 MinInactive time: 2 HourTotal time: 3 H & 15 M

Starting with a buttery homemade dough, this bread is layered with jammy roasted blueberries and topped with a lemony glaze.

Ingredients

Bread

• 329 grams (2 1/2 cups plus 2 tablespoons) all purpose flour, divided
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons instant yeast
• 1 1/4 teaspoons kosher salt
• 1/4 cup unsalted butter, softened
• 1/4 cup water
• 1/4 cup whole milk
• 1/2 teaspoon pure vanilla extract
• 1 large egg, room temperature

Roasted Blueberries

• 240 grams (2 cups) fresh blueberries
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tablespoon granulated sugar
• 2 teaspoons lemon zest

Lemon Glaze

• 180 grams (2 cups) confectioners' sugar
• 2 teaspoons lemon zest
• 2 tablespoons whole milk

Instructions

To Make the Bread

1. In the bowl of a stand mixer, whisk together 1 cup of the flour, the sugar, yeast, and salt.
2. In a small saucepan, cook the butter with the water, milk, and vanilla over low heat until the butter is just melted and the mixture is 120 degrees F. 
3. Pour the butter mixture into the flour mixture and beat with the paddle attachment on low speed until just combined. Add the egg and beat until just combined. Switch to the dough hook and slowly add the rest of the flour, reserving 2 tablespoons for adjusting later. 
4. Knead the dough on low until you have a smooth, slightly sticky dough. Add some or all of the remaining 2 tablespoons of flour if necessary. 
5. Shape the dough into a round and place it in an oiled bowl or dough rising bucket. Turn the dough to oil the top. Cover and let rise until doubled, 30 to 45 minutes. 
6. Turn the dough out onto your work surface and press it into an eight by six inch rectangle. Wrap with cling wrap and refrigerate for an hour and up to 18 hours. 
7. LIne an 8 1/2 inch by 4 1/2 inch bread pan with parchment paper and spray it with spray oil. 
8. Roll out the dough to a 13 by 10 inch rectangle. Spread the roasted blueberries over the dough, leaving a 1/2 inch border on the edges. 
9. Cut the dough into 4 rectangles, 10 inches long and 3 1/4 inches wide. Stack the strips on top of each other, and then cut the stacks into 4 even rectangles. 
10. Turn the loaf pan onto its end, and stack the rectangles on top of each other from one end of the pan to the other. Turn the pan right side up and loosely cover with cling wrap. Let rise until doubled, about 45 minutes to an hour. Heat the oven to 350 degrees F. 
11. Bake the loaf for 15 minutes and then tent with foil in the oven. Bake for an additional 25 to 30 minutes, until the loaf reaches 190 degrees F. Let cool in the pan for 15 minutes. 
12. Remove from the pan and drizzle with the lemon glaze. 

Roasted Blueberries

1. Heat the oven to 400 degrees F. 
2. Toss the blueberries with the rest of the ingredients and spread them out on a parchment lined baking sheet. 
3. Roast for 10 to 15 minutes, until the blueberries begin to burst and release their juices. Let cool completely in a bowl. 

Lemon Glaze

1. Whisk together all of the ingredients. 
2. Use immediately. 

Nutrition Facts

Calories

169.47

Fat (grams)

9.30

Sat. Fat (grams)

5.59

Carbs (grams)

18.58

Fiber (grams)

0.69

Net carbs

17.89

Sugar (grams)

2.75

Protein (grams)

2.90

Sodium (milligrams)

106.63

Cholesterol (grams)

34.95

https://www.karenskitchenstories.com/2021/07/roasted-blueberry-pull-apart-loaf.html

Karen's Kitchen Stories

bread, blueberries

Bread

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

This recipe was adapted from Bake From Scratch magazine, July/August 2021