Lemon Blueberry Pull-Apart Bread

Ingredients

For the Dough

• 3 cups all-purpose flour
• 2 1/4 teaspoons instant yeast
• 1/4 cup granulated sugar
• 3/4 teaspoon kosher salt
• 3/4 cup warm milk, 105°F to 110°F
• 2 large eggs
• 4 tablespoons unsalted butter, softened

For the Filling

• 3 tablespoons melted butter
• 1/2 cup granulated sugar
• zest of 2 lemons
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract

Substitutions

• Frozen blueberries can be used from frozen but may streak the dough.
• A simple coarse-sugar topping can replace glaze.

Instructions

Step 1: Mix the Dough

Combine flour, yeast, sugar, and salt. Add warm milk and eggs and knead 5 minutes; add softened butter gradually and knead until smooth.

Step 3: Prepare the Filling

Rub sugar and lemon zest together. Toss blueberries with 1 tablespoon flour.

Step 4: Roll and Cut

Roll dough into a 12-by-18-inch rectangle, brush with melted butter, sprinkle lemon sugar, and scatter blueberries. Cut into 20 squares.

Step 7: Bake

Bake at 350°F for 35 to 40 minutes until golden and the center reaches about 190°F. Tent with foil if browning too quickly.

Step 8: Glaze

Cool 20 minutes, stir glaze ingredients, and drizzle over the warm loaf.

Control Berry Moisture

Tossing the blueberries with a small amount of flour helps limit wet pockets between the dough layers. Stack the pieces loosely rather than compressing them, and tent the loaf if the top browns before the center is baked through. Glaze only after the bread has cooled for about 20 minutes.

How to Store Leftovers

Cool completely and store airtight at room temperature for 2 days or refrigerate up to 5 days.

Freeze the unglazed loaf or individual pieces for up to 2 months.

How to Reheat

Warm pieces in a 300°F oven for 5 to 8 minutes. Add extra glaze only after warming.

Serving Ideas

• black tea
• soft butter

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.