Roasted Blueberry Pull Apart Loaf

There’s something magical about the aroma of fresh bread baking in the oven, and when that bread is Roasted Blueberry Pull Apart Loaf, it’s pure bliss. I remember the first time I made this loaf; it was a rainy afternoon, and the thought of a warm, fruity bread was just what I needed to lift my spirits. As the sweet scent of blueberries filled the kitchen, I couldn’t help but feel a sense of comfort and joy. It became my go-to recipe, perfect for gatherings or simply a cozy night in.

Everything You Need for Roasted Blueberry Pull Apart Loaf

Crafting a delicious Roasted Blueberry Pull Apart Loaf is all about using quality ingredients that work in harmony. Each component plays a crucial role in creating that soft, fluffy texture and delightful flavor. The key players here include all-purpose flour for structure, butter for richness, and of course, those vibrant blueberries which bring a burst of sweetness. Together, they create a loaf that’s not only delicious but also a joy to bake.

• 2½ cups all-purpose flour, divided: The foundation of the bread, providing structure and texture.
• 3 tablespoons granulated sugar: Adds sweetness to balance the blueberries.
• 1½ teaspoons instant yeast: Essential for leavening the dough, making it rise.
• 1¼ teaspoons kosher salt: Enhances the flavors of the other ingredients.
• ¼ cup unsalted butter, softened: Contributes to the rich, buttery flavor.
• ¼ cup water: A key liquid that activates the yeast.
• ¼ cup whole milk: Adds moisture and richness.
• ½ teaspoon vanilla: A hint of warmth and flavor.
• 1 large egg, room temperature: Binds the ingredients and adds richness.
• Roasted Blueberries (recipe follows): The star ingredient that adds sweetness and moisture.
• Lemon Sugar Glaze (recipe follows): A zesty finish that elevates the flavors.

Recipe Steps for Roasted Blueberry Pull Apart Loaf

Making the Roasted Blueberry Pull Apart Loaf is an enjoyable process that results in a stunning bread. Follow along as I guide you through each step, from mixing the dough to pulling apart the deliciously baked loaf. You’ll be rewarded with a gorgeous centerpiece that everyone will want to dive into.

1. In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, 3 tablespoons (36 grams) sugar, 1½ teaspoons (4.5 grams) yeast, and 1¼ teaspoons (3.25 grams) salt by hand until well mixed.
2. In a small saucepan, heat ¼ cup (60 grams) butter, ¼ cup (60 grams) water, ¼ cup (60 grams) milk, and ½ teaspoon (2 grams) vanilla over medium-low heat until the butter is melted and an instant-read thermometer registers between 120°F (49°C) to 130°F (54°C). Stir occasionally to combine.
3. Add the warm butter mixture to the flour mixture, and using the paddle attachment, beat at medium-low speed until the mixture is combined.
4. Incorporate 1 large egg (50 grams) and beat until fully combined.
5. With the mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape the sides of the bowl occasionally.
6. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 5 to 7 minutes. Stop to scrape the sides of the bowl and dough hook; if the dough is too sticky, add up to 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time.
7. Turn out the dough onto a very lightly floured surface and shape it into a smooth round.
8. Lightly oil a large bowl and place the dough in the bowl, turning to grease the top. Cover and let rise in a warm, draft-free place (at about 75°F or 24°C) until doubled in size, 30 to 45 minutes.
9. Once risen, turn out the dough onto a lightly floured surface and gently press it into an 8×6-inch rectangle. Loosely wrap the rectangle in plastic wrap and refrigerate for at least 1 hour or overnight.
10. Preheat the oven to 350°F (180°C). Spray an 8½×4½-inch loaf pan with cooking spray and line the pan with parchment paper, letting the excess extend over the sides of the pan for easy removal later.
11. On a lightly floured surface, roll the dough into a 13×10-inch rectangle about ¼ inch thick. Using a small offset spatula, spread the Roasted Blueberries onto the dough, leaving a ½-inch border around the edges.
12. Using a knife or pastry wheel, cut the dough into 4 strips, each measuring 10×3¼ inches. Stack the strips on top of each other, and then cut them into 4 rectangles, each measuring 3¼×2½ inches.
13. Stand the prepared pan vertically on one short side. Starting at the bottom, carefully stack the rectangles on top of each other in the pan. Turn the pan right side up.
14. Loosely cover the pan and let it rise in a warm, draft-free place (75°F or 24°C) until doubled in size, about 30 minutes to 1 hour.
15. Once risen, bake for 15 minutes. Loosely cover with foil, and bake until the top and sides are golden and an instant-read thermometer inserted in the center registers 190°F (88°C), about 25 to 30 minutes more.
16. Let the bread cool in the pan for 15 minutes. Remove from the pan, drizzle with Lemon Sugar Glaze, and serve warm or at room temperature.

Change It Up

If you’re feeling adventurous, here are some ideas to customize your Roasted Blueberry Pull Apart Loaf. This recipe is versatile, allowing for plenty of delicious variations to suit your taste.

• Add nuts: Consider folding in some chopped walnuts or pecans for added crunch and flavor.
• Fruit variations: Feel free to swap the blueberries for other fruits such as raspberries or diced strawberries.
• Spices: Enhance the flavor with spices like cinnamon or nutmeg mixed into the flour.
• Glaze options: Experiment with different glazes, such as a cream cheese frosting for an indulgent twist.
• Serving ideas: Serve it with a side of butter or cream cheese for an extra treat.

What to Serve With Roasted Blueberry Pull Apart Loaf

Enjoying a slice of Roasted Blueberry Pull Apart Loaf is a treat on its own, but it pairs beautifully with various accompaniments. Here are some delicious ideas:

• Fresh fruits: Pair it with a side of fresh strawberries or raspberries to enhance the fruity flavors.
• Coffee or tea: This loaf makes a delightful addition to your morning coffee or afternoon tea.
• Yogurt: A dollop of Greek yogurt on the side adds creaminess and a tangy contrast.
• Salads: Serve it alongside a simple green salad for a light lunch option.
• Seasonal occasions: Perfect for brunches, holiday gatherings, or any occasion that calls for something special.
• Storage: Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

FAQ

Conclusion

The Roasted Blueberry Pull Apart Loaf is a delightful combination of soft, fluffy bread and sweet, juicy blueberries. It’s perfect for any occasion, whether it’s a cozy breakfast or a festive gathering. I encourage you to try this recipe and enjoy the heartwarming experience of baking and sharing delicious homemade bread.

Roasted Blueberry Pull Apart Loaf

Indulge in the cozy flavors of our Roasted Blueberry Pull Apart Loaf. This sweet, soft bread, bursting with juicy blueberries, is perfect for breakfast or dessert. Drizzled with a zesty glaze, it’s a delightful treat you won’t want to miss out on!

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 4 servings

Calories 280 kcal

Equipment

• Mixing Bowl
• Frying Pan
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 2½ cups cups All-purpose flour plus 2 tablespoons
• 3 tablespoons tablespoons Granulated sugar
• 1½ teaspoons teaspoons Instant yeast
• 1¼ teaspoons teaspoons Kosher salt
• ¼ cup cup Unsalted butter softened
• ¼ cup cup Water
• ¼ cup cup Whole milk
• ½ teaspoon teaspoon Vanilla
• 1 Large egg room temperature
• Roasted Blueberries follow recipe
• Lemon Sugar Glaze follow recipe

Instructions

 

• In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.
• In a small saucepan, heat butter, ¼ cup (60 grams) water, milk, and vanilla over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined.
• Add egg, and beat until combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
• Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
• Turn out dough onto a very lightly floured surface, and shape into a smooth round. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
• Turn out dough onto a very lightly floured surface, and gently press into an 8×6-inch rectangle. Loosely wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
• Spray an 8½×4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
• On a lightly floured surface, roll dough into a 13×10-inch rectangle (about ¼ inch thick). Using a small offset spatula, spread Roasted Blueberries onto dough, leaving a ½-inch border around edges.
• Using a knife or pastry wheel, cut dough into 4 (10×3¼-inch) strips. Stack strips on top of each other, and cut into 4 (3¼×2½-inch) rectangles.
• Stand prepared pan vertically on one short side. Starting at bottom, carefully stack rectangles on top of each other in pan. Turn pan right side up. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 minutes to 1 hour.
• Preheat oven to 350°F (180°C). Bake for 15 minutes. Loosely cover with foil, and bake until top and sides are golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes more. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Lemon Sugar Glaze. Serve warm or at room temperature.

Notes

• Storage: Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
• Freezing: You can freeze slices of the loaf. Just wrap them tightly in plastic wrap and store in a freezer bag.
• Pairing: This bread is fantastic with a side of fresh fruits or yogurt.
• Variations: Feel free to experiment by adding nuts or different fruits to the dough.
• Gifting: This loaf makes a wonderful gift for friends and family!

Keyword blueberry bread, Homemade Bread, pull apart loaf, sweet bread recipe