My roommate bought a two pound box of blueberries from Costco which led to snacks for class and a new ingredient for dessert. There’s something about blueberries (besides the fact that they are not blue on the inside at all! Before they’re baked, that is. They’re like mini grapes pre-cooking/baking!) that make you want to keep eating.
Anyway, blueberries in a dessert is just as good, maybe a little less healthy, but once in a while is okay right?? In that case, blueberry pull apart bread: soft, yummy bread filled with cinnamon-y and buttery and BLUEBERRY goodness. It’s a lot of work, but it’s totally worth it in the end. Anyways, enough yapping; here’s the recipe! And some step-by-step photos by my lovely roommate aka blueberry purchaser Samantha Ho!
Blueberry Pull Apart Bread
Makes one loaf
from Bex Built a Family
For the dough:
2 3/4 cups bread flour (or all-purpose)
1/4 cup sugar (you might want to increase this; the bread wasn’t very sweet. BUT it should be perfect with the icing!)
1 envelope rapid rise yeast
1/2 tsp salt
1/3 cup whole milk
half stick unsalted butter, melted and cooled to room temp
1/4 cup water
1 1/2 tsp vanilla extract
2 large eggs, at room temp.
1 tbsp. cinnamon
1 cup blueberries (fresh or frozen is fine)
half stick of unsalted butter, melted
1 – 2 tbsp. cinnamon
2-3 tbsp. sugar
2/3 cup powdered sugar
2-3 tbsp. whole milk
Warm the 1/3 cup of milk (in a saucepan or the microwave), then stir in the yeast to activate. Set aside.
In a large bowl, whisk together the bread flour, sugar, salt, and cinnamon. Add in the water, eggs, and vanilla extract. It’ll look a little dry, but add in your milk and yeast mixture until it starts to come together. Don’t worry if the dough is sticky–that’s how it’ll be.
Turn the dough out onto a floured surface, adding flour and kneading until the dough isn’t sticky anymore. Keep kneading until the dough turns into a smooth ball, but don’t over knead. Place your dough ball into a greased bowl, cover with a warm towel, and let is rise until doubled. It should look like this after it rises:
Nice and puffy! Poke the dough; if it holds the shape of your thumb, you’re good to go.
Turn the dough out onto a floured surface, and use a rolling pin (or even cup) to roll the dough into a rectangle that’s about 1/4″ thick. Brush the top with the butter, then sprinkle the sugar and cinnamon:
Slice the rectangle into 6 even strips. Sprinkle some blueberries on a strip (save about 1/4 cup for later), then lay another strip on top. Add more blueberries, lay another strip, add more blueberries, then lay another strip. This is how it should look like:
Look at all those blueberries!! Anyways, almost done! Cut the strip stack into four even squares (as seen in the left part of the above picture). Don’t worry if it’s not perfect–everything will get stuffed into a loaf pan.
Layer your dough squares into a greased loaf pan, with the squares on their sides. It should look like a long flip book! Stuff the blueberries into the cracks of squares and sprinkle some over the top.
(I kept stuffing it with blueberries…I couldn’t help myself. My roommates had to stop me before I used the whole box…)
The loaf pan won’t be completely stuffed, but don’t worry, the bread has to go for a second rise. Cover the loaf pan and let it rise for another hour. Remove cover, and bake in a preheated 350˚F oven until the top is golden brown and a knife inserted in the middle comes out clean. It depends on your oven, but it took me 30-45 minutes. You can make the icing and drizzle it on top just whisk the powdered sugar and milk until smooth), but it’s totally optional. I opted out and drizzled my bread pieces with honey instead.
This bread is definitely better the day it’s made, but it’s still good the next day too. Just warm up the pieces in the microwave and drizzle with honey. So so good.
Anyways, I hope y’all try it out. And if you do, let me know in the comments below! Until next time,
Soli deo Gloria, and happy reading, eating, and baking!