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Roasted Blueberry Pull-Apart Loaf

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There’s something magical about pull-apart breads. They combine the best of two worlds: the satisfaction of freshly baked bread and the playful, shareable nature of pull-apart layers. This Roasted Blueberry Pull-Apart Loaf takes it a step further, adding the bright, juicy flavor of roasted blueberries and a tangy lemon sugar glaze. It’s perfect for breakfast, brunch, or as a delightful treat with a cup of tea. With each bite, you’ll savor the warm, sweet dough paired with tart, caramelized blueberries and a light, citrusy finish. Let’s dive into how you can create this beautiful and delectable loaf in your own kitchen.

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Roasted Blueberry Pull-Apart Loaf

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Berry-licious Magic in Every Pull! Fluffy, buttery layers of dough packed with roasted blueberries that burst with flavor in every bite. This pull-apart loaf is a must-have for breakfast or dessert! 🫐🍞✨ 

  • Total Time: 2 hours 30 minutes

Ingredients

Scale

For the Dough:

  • 2½ cups plus 2 tablespoons all-purpose flour: The foundation for a tender and soft dough.
  • 3 tablespoons granulated sugar: Adds a touch of sweetness to the dough.
  • 1½ teaspoons instant yeast: Helps the dough rise and gives it a light, airy texture.
  • 1¼ teaspoons kosher salt: Enhances the flavor of the dough.
  • ¼ cup unsalted butter, softened: Adds richness and moisture to the dough.
  • ¼ cup water and ¼ cup whole milk: This combination creates the perfect texture for the dough.
  • ½ teaspoon vanilla extract: Infuses a warm, aromatic flavor into the dough.
  • 1 large egg, room temperature: Helps bind the ingredients together while adding richness.

For the Roasted Blueberries:

  • 2 cups fresh blueberries: The star of the show, bursting with juicy flavor.
  • ½ cup unsalted butter, melted: Coats the blueberries for roasting, giving them a luscious texture.
  • 1 tablespoon granulated sugar: Adds a hint of sweetness.
  • 2 teaspoons packed lemon zest: Provides a bright, citrusy note to balance the blueberries.

For the Lemon Sugar Glaze:

  • 1½ cups confectioners’ sugar: Creates a smooth, sweet glaze.
  • 2 tablespoons whole milk: Thins the glaze to a pourable consistency.
  • 1 teaspoon packed lemon zest: Enhances the glaze with fresh, tangy flavor.

Instructions

1. Prepare the Dough

In a stand mixer bowl, whisk together 1 cup of flour, sugar, yeast, and salt by hand. This initial mix helps distribute the dry ingredients evenly.

Meanwhile, in a small saucepan, heat the butter, water, milk, and vanilla over medium-low heat until the butter melts, and the mixture reaches 120-130°F. Be careful not to overheat, as you don’t want to kill the yeast.

Add the warm butter mixture to the flour mixture, and beat at medium-low speed using the paddle attachment. Incorporate the egg, then gradually add 1½ cups of flour, continuing to mix until just combined. You’ll have a soft, slightly sticky dough.

Switch to the dough hook attachment and knead the dough on low speed for 5-7 minutes, until it forms a smooth, elastic dough. If it’s too sticky, add the remaining 2 tablespoons of flour a bit at a time. The dough should feel soft and tacky but not overly sticky.

Shape the dough into a smooth round, place it in an oiled bowl, and cover. Let it rise in a warm, draft-free spot for 30-45 minutes, until doubled in size.

2. Chill and Shape the Dough

Once the dough has risen, gently press it into an 8×6-inch rectangle and refrigerate for at least 1 hour, or up to overnight. This step makes the dough easier to handle when rolling it out later.

Spray your loaf pan with cooking spray and line it with parchment paper, letting the excess hang over the edges for easy removal.

On a lightly floured surface, roll out the dough into a 13×10-inch rectangle, about ¼ inch thick. Spread the roasted blueberries (recipe below) evenly across the dough, leaving a ½-inch border.

3. Assemble the Loaf

Cut the dough into four long strips, then stack them on top of each other. Slice the stacked strips into four smaller rectangles. Carefully place the rectangles upright in the prepared pan, layering them to fill the space. Loosely cover the pan and let the dough rise for another 30 minutes to 1 hour, until doubled in size.

4. Bake

Preheat your oven to 350°F. Bake the loaf for 15 minutes, then cover it with foil and bake for an additional 25-30 minutes. The loaf should be golden brown, and an instant-read thermometer inserted in the center should register 190°F.

Allow the loaf to cool in the pan for about 15 minutes before drizzling it with the lemon sugar glaze.

5. Prepare the Roasted Blueberries

While the dough is chilling, prepare the roasted blueberries. Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a medium bowl, toss together the blueberries, melted butter, sugar, and lemon zest. Spread the mixture in a single layer on the prepared baking sheet and roast for 10-15 minutes, or until the blueberries start to burst and become syrupy.

Transfer the roasted blueberries to a heatproof bowl and let them cool completely before using.

6. Make the Lemon Sugar Glaze

In a small bowl, whisk together confectioners’ sugar, milk, and lemon zest until smooth. The glaze should be pourable but thick enough to coat the loaf. Drizzle the glaze over the cooled loaf and serve!

Notes

  • Blueberries: If fresh blueberries aren’t available, you can substitute frozen blueberries. Just make sure to thaw and drain them before roasting.
  • Lemon: Not a fan of lemon? You can replace the lemon zest in the roasted blueberries and glaze with orange zest for a milder citrus flavor.
  • Whole Milk: If you don’t have whole milk on hand, substitute with 2% or even plant-based milk like almond or oat milk for a slightly lighter loaf.
  • Butter: Salted butter can be used in place of unsalted, just be sure to reduce the kosher salt in the dough by half.
  • Serving Suggestions: This loaf is perfect for breakfast with a cup of coffee or tea. It’s also a wonderful addition to a brunch spread or served as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Author: Paula Susan
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking

Introduction to the Dish

Blueberry lovers rejoice! This pull-apart loaf brings the best of both worlds—soft, yeasty bread and a fruity, roasted blueberry filling. The blueberries roast in butter and lemon zest, transforming into a juicy, slightly caramelized filling that bursts with flavor. The soft dough is cut into sections and stacked, allowing the rich flavors to permeate each layer. Topped with a simple yet refreshing lemon sugar glaze, this pull-apart loaf is a treat for both the eyes and the palate. Its fluffy texture combined with the tart-sweet filling makes it irresistible. Whether you’re hosting a brunch or treating yourself to a weekend baking project, this loaf is sure to impress.

Ingredients Breakdown

To get started on this delicious loaf, gather the following ingredients:

For the Dough:

  • 2½ cups plus 2 tablespoons all-purpose flour: The foundation for a tender and soft dough.
  • 3 tablespoons granulated sugar: Adds a touch of sweetness to the dough.
  • 1½ teaspoons instant yeast: Helps the dough rise and gives it a light, airy texture.
  • 1¼ teaspoons kosher salt: Enhances the flavor of the dough.
  • ¼ cup unsalted butter, softened: Adds richness and moisture to the dough.
  • ¼ cup water and ¼ cup whole milk: This combination creates the perfect texture for the dough.
  • ½ teaspoon vanilla extract: Infuses a warm, aromatic flavor into the dough.
  • 1 large egg, room temperature: Helps bind the ingredients together while adding richness.

For the Roasted Blueberries:

  • 2 cups fresh blueberries: The star of the show, bursting with juicy flavor.
  • ½ cup unsalted butter, melted: Coats the blueberries for roasting, giving them a luscious texture.
  • 1 tablespoon granulated sugar: Adds a hint of sweetness.
  • 2 teaspoons packed lemon zest: Provides a bright, citrusy note to balance the blueberries.

For the Lemon Sugar Glaze:

  • 1½ cups confectioners’ sugar: Creates a smooth, sweet glaze.
  • 2 tablespoons whole milk: Thins the glaze to a pourable consistency.
  • 1 teaspoon packed lemon zest: Enhances the glaze with fresh, tangy flavor.

Step-by-Step Instructions

This recipe involves a few steps to ensure that each layer of your loaf is perfectly soft, sweet, and infused with roasted blueberry goodness. Here’s how to bring it all together:

1. Prepare the Dough

In a stand mixer bowl, whisk together 1 cup of flour, sugar, yeast, and salt by hand. This initial mix helps distribute the dry ingredients evenly.

Meanwhile, in a small saucepan, heat the butter, water, milk, and vanilla over medium-low heat until the butter melts, and the mixture reaches 120-130°F. Be careful not to overheat, as you don’t want to kill the yeast.

Add the warm butter mixture to the flour mixture, and beat at medium-low speed using the paddle attachment. Incorporate the egg, then gradually add 1½ cups of flour, continuing to mix until just combined. You’ll have a soft, slightly sticky dough.

Switch to the dough hook attachment and knead the dough on low speed for 5-7 minutes, until it forms a smooth, elastic dough. If it’s too sticky, add the remaining 2 tablespoons of flour a bit at a time. The dough should feel soft and tacky but not overly sticky.

Shape the dough into a smooth round, place it in an oiled bowl, and cover. Let it rise in a warm, draft-free spot for 30-45 minutes, until doubled in size.

2. Chill and Shape the Dough

Once the dough has risen, gently press it into an 8×6-inch rectangle and refrigerate for at least 1 hour, or up to overnight. This step makes the dough easier to handle when rolling it out later.

Spray your loaf pan with cooking spray and line it with parchment paper, letting the excess hang over the edges for easy removal.

On a lightly floured surface, roll out the dough into a 13×10-inch rectangle, about ¼ inch thick. Spread the roasted blueberries (recipe below) evenly across the dough, leaving a ½-inch border.

3. Assemble the Loaf

Cut the dough into four long strips, then stack them on top of each other. Slice the stacked strips into four smaller rectangles. Carefully place the rectangles upright in the prepared pan, layering them to fill the space. Loosely cover the pan and let the dough rise for another 30 minutes to 1 hour, until doubled in size.

4. Bake

Preheat your oven to 350°F. Bake the loaf for 15 minutes, then cover it with foil and bake for an additional 25-30 minutes. The loaf should be golden brown, and an instant-read thermometer inserted in the center should register 190°F.

Allow the loaf to cool in the pan for about 15 minutes before drizzling it with the lemon sugar glaze.

5. Prepare the Roasted Blueberries

While the dough is chilling, prepare the roasted blueberries. Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a medium bowl, toss together the blueberries, melted butter, sugar, and lemon zest. Spread the mixture in a single layer on the prepared baking sheet and roast for 10-15 minutes, or until the blueberries start to burst and become syrupy.

Transfer the roasted blueberries to a heatproof bowl and let them cool completely before using.

6. Make the Lemon Sugar Glaze

In a small bowl, whisk together confectioners’ sugar, milk, and lemon zest until smooth. The glaze should be pourable but thick enough to coat the loaf. Drizzle the glaze over the cooled loaf and serve!

Flavor Profile and Experience

From the first bite, this Roasted Blueberry Pull-Apart Loaf delivers a balance of flavors and textures that will leave you craving more. The bread itself is soft, slightly sweet, and buttery—perfectly complementing the roasted blueberries, which provide a burst of tartness with every layer. Roasting the blueberries deepens their flavor, transforming their natural sweetness into a caramelized, jammy filling that’s bursting with juice. The lemon zest in both the roasted blueberries and the glaze adds a refreshing brightness, cutting through the richness and lifting the flavors to new heights.

As you pull apart each layer, you’ll notice the enticing aroma of freshly baked bread mingled with the scent of roasted fruit and zesty citrus. The glaze, with its sugary-smooth texture, adds just the right amount of sweetness without overwhelming the delicate balance of flavors. It’s a sensory experience from start to finish, making it hard to stop at just one piece.

Tips and Substitutions

  • Blueberries: If fresh blueberries aren’t available, you can substitute frozen blueberries. Just make sure to thaw and drain them before roasting.
  • Lemon: Not a fan of lemon? You can replace the lemon zest in the roasted blueberries and glaze with orange zest for a milder citrus flavor.
  • Whole Milk: If you don’t have whole milk on hand, substitute with 2% or even plant-based milk like almond or oat milk for a slightly lighter loaf.
  • Butter: Salted butter can be used in place of unsalted, just be sure to reduce the kosher salt in the dough by half.
  • Serving Suggestions: This loaf is perfect for breakfast with a cup of coffee or tea. It’s also a wonderful addition to a brunch spread or served as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

There’s no denying the charm of a pull-apart loaf, and this Roasted Blueberry Pull-Apart Loaf is a testament to how simple ingredients can come together to create something truly special. The combination of tart roasted blueberries, sweet bread, and zesty lemon glaze is a match made in heaven, sure to please anyone who takes a bite. Whether you’re a seasoned baker or just starting out, this loaf is a fun and rewarding project that yields delicious results. So go ahead, gather your ingredients, and treat yourself to a slice of this blueberry-infused delight—you won’t be disappointed!

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