Imported from TikTok
Blueberry Pull Apart Bread
A soft, buttery yeast bread layered with a thick, homemade blueberry compote and finished with a sweet citrus icing.
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Ingredients
- 435 g bread flour
- 68 g granulated sugar (divided)
- 185 g whole milk (warm)
- 60 g unsalted butter (softened)
- 7 g active dry yeast
- 2 large eggs
- 0.5 tsp salt
- 300 g blueberries
- 95 g granulated sugar (for compote)
- 1 tbsp lemon juice
- 12 g cornstarch (for slurry)
- 2 tbsp water (for slurry)
- confectioners sugar (for icing)
- melted butter (for icing)
- whole milk (for icing)
- vanilla extract (a splash)
- lemon extract (a splash)
Steps
- 1
In a medium sauce pan on medium heat combine blueberries, sugar, and lemon juice. Stir until well combined and cook until bubbling.
- 2
Add cornstarch slurry (cornstarch and water mixed) and stir constantly until very thick.
- 3
Transfer the compote into a heat safe bowl, cover with plastic wrap, and cool for 10 minutes on the counter then refrigerate for 30–40 minutes.
- 4
In a bowl, combine warm milk and 1 tbsp of the granulated sugar. Sprinkle yeast over the top, stir lightly, and let sit 5–10 minutes until foamy.
- 5
Add eggs and the remaining 1/3 cup sugar to the yeast mixture, and mix again until well combined.
- 6
Add bread flour and salt to the mixture. Mix until a rough dough forms.
- 7
Begin kneading. Once the dough starts to come together, gradually add the softened butter (1 tbsp at a time), kneading until fully incorporated before adding more.
- 8
Continue kneading 8–10 minutes by hand or 5–6 minutes in a stand mixer, until smooth, elastic, and slightly tacky.
- 9
Transfer dough to a lightly greased bowl, cover, and let rise 1–1½ hours, or until doubled in size.
- 10
Punch down dough and roll into a rectangle about 12x18 inches.
- 11
Spread the chilled blueberry filling evenly across the surface of the dough.
- 12
Cut into strips, then stack and cut again to fit upright into a greased 1/2 pound loaf pan.
- 13
Cover loosely and let rise 30–40 minutes, until puffy.
- 14
Bake at 350°F (175°C) for 35–40 minutes, tenting with foil if the top browns too quickly.
- 15
While the bread bakes, whisk together confectioners sugar, melted butter, milk, vanilla extract, and lemon extract to create the icing.
- 16
Top the warm bread with icing and serve!
Notes
If the top of the bread is browning too quickly during baking, tent it loosely with aluminum foil. The icing measurements were not specified by the author, so adjust to your preferred consistency.
Nutrition per serving
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