Description
Soft and fluffy blueberry pull-apart bread layered with sweet berries and a light glaze, perfect for breakfast or sharing.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh blueberries
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter for layering
- 1/2 cup powdered sugar
- 2 tablespoons milk for glaze
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Mix flour, sugar, yeast, and salt in a bowl.
- Whisk warm milk, melted butter, and eggs in another bowl.
- Combine wet and dry ingredients to form a dough and knead until smooth.
- Let dough rise for 1 hour.
- Roll out dough, brush with butter, sprinkle brown sugar and cinnamon, and add blueberries.
- Cut into squares and stack into the loaf pan.
- Bake for 30 to 35 minutes until golden.
- Mix powdered sugar and milk, then drizzle over slightly cooled bread.
Notes
- Use warm milk to activate yeast properly.
- Do not overfill with blueberries.
- Let bread cool slightly before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg