Blueberry Pull Apart Bread

A slice of blueberry bread on a white plate.

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5 from 2 votes

Every bite of this blueberry pull apart bread is packed with juicy berries, cinnamon sugar, and buttery layers.

Prep Time30

Cook Time25

Chilling / Resting Time2 40

Total Time3 35

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: loaf

Calories: 2900kcal

Author: Rosemary Molloy

Ingredients

DOUGH

9-11 tablespoons milk (lukewarm)
1¾ teaspoons active dry yeast
2½ cups bread flour
2½ tablespoons granulated sugar (divided)
1 large egg (room temperature)
1 teaspoon vanilla
3 tablespoons butter (softened)
¼ teaspoon salt (if you use unsalted butter then add ½ teaspoon of salt)

FILLING

¼ cup butter (softened)
½ cup brown sugar (lightly packed)
1½ teaspoons cinnamon
1 cup blueberries (fresh or frozen - unthawed)

GLAZE

½ cup powdered / icing sugar
½ teaspoon vanilla extract
1-2 tablespoons milk or cream

US Customary - Metric

Instructions

DOUGH

In the stand mixer, stir the 9 tablespoons of milk and a pinch of sugar together, sprinkle the yeast on top and let sit 5-10 minutes, then stir to combine. Add the flour, sugar, egg, butter and vanilla, start to knead and slowly add the remaining milk if needed. Continue to knead until you have a soft compact dough, slightly tacky.
Move to a lightly floured flat surface and gently knead a few times to form a ball, wrap with plastic and refrigerate for 40 minutes.

FILLING

In a medium bowl whisk together the brown sugar and cinnamon, add the blueberries and gently toss together.
Remove the dough from the fridge and roll into a 15 x 10 inch (38 x 25 cm) rectangle (approximately). Spread the dough with the softened butter leaving a ½ inch (1.2 cm) border, then sprinkle with the blueberry filling roll the dough up length wise and slice into 11 slices turn each slice on its side so the spiral of filling is visible, then arrange the slices in the parchment paper lined 9 inch loaf pan so that they overlap slightly, creating a woven or braided effect (see photos). Cover with plastic wrap and let rise 2 hours or until doubled in a draft free warm area.
Pre-heat oven to 350F (180C).
Bake in the oven for approximately 20-25 minutes (test with a toothpick). Remove from oven and let cool completely before icing or eat warm. Enjoy!

GLAZE

In a small bowl mix together until smooth, icing sugar, vanilla, cream and milk should be quite thick. (if you want it thicker add more powdered sugar/icing sugar)

Notes

To make by hand - In a large bowl whisk together the flour, salt and sugar, add the yeast and mix gently, make a well in the middle and add the egg, butter and vanilla, mix with a fork, slowly add milk (warm to a little bit warmer than room temperature, start with 9* tablespoons and add more if necessary). Continue to mix with a fork until it is almost all together. I used 11 tablespoons. You want a soft dough slightly tacky dough. You may even need a bit more then 11 tablespoons. Move to a lightly floured flat surface and knead for approximately 15 minutes or until dough becomes smooth and elastic. Form into a ball, cover with plastic and refrigerate for 40 minutes.

How to store the bread

Keep the bread covered at room temperature for up to 2 days. For longer storage, wrap it well and refrigerate for up to 5 days or freeze for up to 2 months. Warm slices gently before serving.

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