Blueberry pull apart bread is loaded with fresh blueberries and drizzled with an easy-to-make glaze. You’d never know it was semi-homemade.
In case you hadn’t guessed, my love of blueberries has turned into somewhat of an obsession.
This is my fifth blueberry recipe this month and I’m still not finished.
However, this blueberry pull apart bread is quickly becoming a close second.
Not only do I love the amazing blueberry flavor, I love that it’s so easy to make.
Simply start with thawed frozen bread dough, spread with filling, and stack in your bread loaf pan.
You’re going to lose some blueberries from your stacks, but that’s totally OK!
Just toss them on top and you’re good to go.
After 30 minutes of baking, you may need to cover with tented foil to prevent the bread from burning.
Let your bread cool for about ten to fifteen minutes, but no longer. It may be harder to remove from the pan after that.
While you are allowing your blueberry pull apart bread to cool, make your glaze.
It’s important that you use softened butter. If you forget to take some out like I usually do, no worries. Just pop it in the microwave for a couple of seconds.
Literally two seconds. Too much longer than that and you’ll have melted butter on your hands.
Now, while your bread is still slightly warm, go ahead and drizzle on the glaze. You can go light like I did, or you can just pour it all on.
You could even make some extra glaze and serve it on the side for dipping.
My blueberry pull apart bread was inspired by this fabulous bacon cheddar pull apart loaf that my good friend Laura from Pink Cake Plate made.
Blueberry Pull Apart Bread Recipe
Blueberry pull apart bread is loaded with fresh blueberries and drizzled with an easy-to-make glaze. You'd never know it was semi-homemade.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1 frozen bread loaf
- 2 Cups blueberries, fresh or frozen
- 1 Tablespoon flour
- 1 Tablespoon lemon juice
- 1/2 Cup granulated sugar
- 1/2 Cup powdered sugar
- 1 teaspoon butter, softened
- 1 Tablespoon milk
- Wrap frozen bread loaf in plastic wrap sprayed with non-stick cooking spray
- Let sit on counter for 2-3 hours until thawed but still cold to the touch
- Preheat oven to 350º
- Spray bread pan with non-stick cooking spray. If using stoneware, coat with canola or vegetable oil; set aside
- In a medium bowl, combine blueberries, flour, lemon juice and sugar; set aside
- On a lightly floured surface, roll and stretch dough into a 16x18 rectangle
- Stir blueberry mixture and spread over dough
- Cut dough into 16 pieces
- Carefully stack squares of dough into 4 stacks of 4 squares each
- Put stacks sideways into bread loaf pan
- Fan squares squares out into pan so they are not too close together and fill up the pan
- Put any blueberries that have fallen out of stacks onto the top of your bread
- Bake in 350º oven for 30 minutes, covering with foil if bread starts to get too brown
- Coll on cooling rack for 10 minutes
- Remove from pan and place on serving plate
- Combine sugar, butter and milk in a small bowl until smooth
- Using a spoon, drizzle glaze over bread
- Serve with extra glaze for dipping, if desired