Description
Buttery yeast bread layered with fresh blueberries and a tangy lemon glaze. This easy-to-make, bakery-style pull apart bread features a crisp crust and soft interior, perfect for breakfast or dessert. Ready in under 2 hours with minimum effort.
Ingredients
Frozen bread loaf
2 cups blueberries
1 tablespoon all-purpose flour
1 tablespoon lemon juice
1/2 cup granulated sugar
1 teaspoon softened butter
1/2 cup powdered sugar
1 tablespoon milk
Instructions
Wrap frozen bread loaf in plastic wrap sprayed with non-stick cooking spray
Let sit at room temperature for 2-3 hours until thawed but still cold
In medium bowl, combine blueberries, flour, lemon juice, and sugar
Stir gently to preserve blueberry integrity
Spray bread pan with non-stick coating (10×5 inch recommended)
On floured surface, roll dough into 16×18 inch rectangle
Spread blueberry mixture evenly over dough
Cut dough into 16 equal squares (4 rows by 4 columns)
Stack squares vertically in pan
Bake at 350°F (180°C) for 30 minutes or until golden brown
While baking, mix glaze: combine softened butter, powdered sugar, and milk until smooth
Brush glaze over warm bread once removed from oven
Notes
Use gluten-free flour blend if needed
Vegan butter makes bread dairy-free
Non-dairy milk alternatives work well
Check doneness with toothpick for center pieces
- Prep Time: 30
- Cook Time: 30
- Category: Trend Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg