Imagine pulling apart soft, buttery layers of bread filled with sweet and slightly tangy roasted blueberries. This roasted blueberry pull-apart loaf combines the best of homemade bread with a fruity twist. With each layer infused with roasted blueberry goodness and a touch of lemon zest, this loaf is as beautiful as it is delicious. Perfect for brunch, dessert, or a snack, this recipe brings a fresh spin to classic pull-apart bread that’s sure to impress!
Ingredients
For the Blueberry Filling:
- 1 ½ cups fresh blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon zest
For the Dough:
- 2 ¾ cups all-purpose flour
- 3 tablespoons sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ teaspoon salt
- 4 tablespoons unsalted butter, melted
- ⅓ cup whole milk, warmed
- ¼ cup water, warmed
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
For Assembly:
- Two tablespoons of unsalted butter, melted, to use for brushing.
- Powdered sugar, for dusting
Instructions
- Prepare the Blueberry Filling: Preheat your oven to 375°F (190°C). Arrange the blueberries on a baking sheet lined with parchment paper. Sprinkle them with 2 tablespoons of sugar and 1 teaspoon of lemon zest. Roast the blueberries for about 10-12 minutes, until they begin to burst and release juice. Remove from the oven and let them cool while preparing the dough.
- Make the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In another bowl, mix the melted butter, warmed milk, warmed water, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until it forms a shaggy dough. Incorporate the eggs one at a time, ensuring to mix thoroughly after each addition until the dough reaches a smooth and slightly sticky consistency. Knead the dough for 5-7 minutes, until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
- Assemble the Loaf: Preheat the oven to 350°F (175°C) and grease a standard loaf pan. Punch down the risen dough and roll it out on a floured surface into a rectangle about 12 x 20 inches. Brush the rolled-out dough with the melted butter, then evenly spread the roasted blueberries over the surface. Cut the dough into four equal strips lengthwise, then stack the strips on top of each other. Cut the stacked strips into smaller squares, about 3-4 inches each.
- Shape the Loaf and Bake: Carefully place the stacked squares upright into the loaf pan, so that the layers are visible on top. Cover the loaf and let it rest for another 20-30 minutes. Place the loaf in the oven and bake for 35 to 40 minutes, or until it achieves a golden brown color and is thoroughly cooked. If it starts browning too quickly, cover it with foil for the last 10 minutes.
- Serve : Let the loaf cool in the pan for 10-15 minutes, then remove it and transfer it to a wire rack. Dust with powdered sugar before serving.
Conclusion
This roasted blueberry pull-apart loaf offers layers of soft, buttery bread filled with bursts of sweet blueberry and fresh lemon zest. Whether enjoyed warm from the oven or saved for a special brunch, each pull-apart piece offers a delightful taste experience. Perfect for impressing friends and family, this loaf will quickly become a favorite!
Roasted Blueberry Pull-Apart Bread with a Hint of Lemon
A delightful pull-apart bread layered with roastedblueberries and a hint of lemon zest, perfect for any occasion.
Ingredients
For the Blueberry Filling:
- 1 ½ cups fresh blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon zest
For the Dough:
- 2 ¾ cups all-purpose flour
- 3 tablespoons sugar
- 2 ¼ teaspoons 1 packet active dry yeast
- ½ teaspoon salt
- 4 tablespoons unsalted butter melted
- ⅓ cup whole milk warmed
- ¼ cup water warmed
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
For Assembly:
- Two tablespoons of unsalted butter melted, to use for brushing.
- Powdered sugar for dusting
Instructions
- Prepare the Blueberry Filling: Preheat your oven to 375°F (190°C). Arrange the blueberries on a baking sheet lined with parchment paper. Sprinkle them with 2 tablespoons of sugar and 1 teaspoon of lemon zest. Roast the blueberries for about 10-12 minutes, until they begin to burst and release juice. Remove from the oven and let them cool while preparing the dough.
- Make the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In another bowl, mix the melted butter, warmed milk, warmed water, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until it forms a shaggy dough. Incorporate the eggs one at a time, ensuring to mix thoroughly after each addition until the dough reaches a smooth and slightly sticky consistency. Knead the dough for 5-7 minutes, until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
- Assemble the Loaf: Preheat the oven to 350°F (175°C) and grease a standard loaf pan. Punch down the risen dough and roll it out on a floured surface into a rectangle about 12 x 20 inches. Brush the rolled-out dough with the melted butter, then evenly spread the roasted blueberries over the surface. Cut the dough into four equal strips lengthwise, then stack the strips on top of each other. Cut the stacked strips into smaller squares, about 3-4 inches each.
- Shape the Loaf and Bake: Carefully place the stacked squares upright into the loaf pan, so that the layers are visible on top. Cover the loaf and let it rest for another 20-30 minutes. Place the loaf in the oven and bake for 35 to 40 minutes, or until it achieves a golden brown color and is thoroughly cooked. If it starts browning too quickly, cover it with foil for the last 10 minutes.
- Serve : Let the loaf cool in the pan for 10-15 minutes, then remove it and transfer it to a wire rack. Dust with powdered sugar before serving.