Description
Roasted blueberry pull-apart loaf beckons with sweet, tangy layers of homemade comfort. Warm, golden bread studded with caramelized blueberries promises a delightful breakfast or afternoon treat you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 2 cups fresh blueberries
- 1/2 cup unsalted butter
- 2 large eggs
Sweeteners and Flavoring:
- 1/3 cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Liquid and Binding Ingredients:
- 3/4 cup warm milk
- 2 tbsp heavy cream
- 1 tbsp olive oil
Instructions
- Activate the yeast by dissolving it in warm milk, allowing it to become frothy and aromatic for about 5-7 minutes.
- In a large mixing bowl, combine flour, granulated sugar, brown sugar, and salt, creating a uniform dry mixture.
- Incorporate beaten eggs, olive oil, heavy cream, and vanilla extract into the yeast mixture, blending until smooth and cohesive.
- Gradually fold the wet ingredients into the dry ingredients, kneading until a soft, elastic dough forms.
- Cover the dough and let it rise in a warm environment for approximately 1 hour, or until it doubles in volume.
- While the dough rises, roast blueberries in a preheated oven at 375°F for 10-12 minutes, concentrating their natural sweetness and creating a jammy consistency.
- Punch down the risen dough and roll it into a rectangular shape on a floured surface.
- Melt unsalted butter and generously brush it across the rolled-out dough.
- Sprinkle the roasted blueberries evenly over the buttered surface, ensuring comprehensive coverage.
- Slice the dough into vertical strips, then stack and cut these strips into square-like sections.
- Carefully transfer the layered sections into a greased loaf pan, allowing some space between the pieces.
- Let the assembled loaf proof for an additional 30 minutes at room temperature.
- Bake in a preheated oven at 350°F for 35-40 minutes, or until the top turns golden brown and the interior is fully cooked.
- Remove from oven and let cool for 15 minutes before serving, allowing the blueberry essence to settle.
Notes
- Activate yeast precisely in milk warmed to 110°F to ensure proper fermentation without killing the active cultures.
- Use room temperature ingredients to help dough rise evenly and develop a soft, tender texture throughout the loaf.
- Prevent blueberries from sinking by lightly coating them in flour before adding to the dough, which helps distribute them uniformly.
- Consider swapping traditional wheat flour with gluten-free alternatives like almond or coconut flour for those with dietary restrictions, adjusting liquid ratios accordingly.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg