Description
A tender, sweet pull-apart bread filled with fresh blueberries and a zesty lemon glaze. Quick to assemble and perfect for breakfast, brunch, or dessert.
Ingredients
Frozen Bread Loaf, 1 (16 oz)
Blueberries, 2 cups
Flour, 1 tablespoon
Lemon Juice, 1 tablespoon
Granulated Sugar, ½ cup
Powdered Sugar, ½ cup
Butter, 1 teaspoon (unsalted, softened)
Milk, 1 tablespoon (whole)
Non-stick Cooking Spray
Instructions
Preheat oven to 350°F (175°C)
Line a 8½×4½-inch loaf pan with parchment paper and spray with non-stick cooking spray
Thaw frozen bread loaf at room temperature until firm but not runny (about 20–30 minutes)
In a bowl, toss blueberries with flour, lemon juice, and granulated sugar
Evenly distribute blueberry mixture over the thawed dough, spreading slightly
Fold the dough over the filling, pressing gently to seal
Place the bread in the prepared pan and bake for 25–30 minutes, until golden
In a small bowl, whisk powdered sugar, butter, and milk until smooth
Once the bread is cooled slightly, brush the glaze over the top
Notes
Use frozen blueberries without thawing them to prevent a soggy filling
Adjust sugar amount to taste
Margarine can substitute butter if preferred
Store leftovers in an airtight container at room temperature for 2–3 days
- Prep Time: 20
- Cook Time: 30
- Category: Trend Recipes
- Method: Baking
- Cuisine: American