Every bite of this blueberry pull apart bread is packed with juicy berries, cinnamon sugar, and buttery layers. This beautiful, cozy loaf is just as fun to share as it is to eat for breakfast, brunch or dessert!
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This blueberry pull apart bread is made with layers of buttery dough, juicy blueberries, and cinnamon sugar then baked into a soft golden loaf that pulls apart piece by piece. Think blueberry cinnamon rolls but with the fun presentation of a pull apart loaf.
If you love my blueberry streusel loaf or homemade cinnamon buns, this recipe feels like a cross between the two! It’s a cozy, shareable bread that’s perfect for breakfast or snacking all season long.
Why You’ll Love This Recipe
- Simple but impressive: Similar to my Nutella pull apart bread, this version uses a cut-and-stack method that’s easy to make yet bakes up like a bakery-style loaf.
- Sweet bread dough with berries: Soft, buttery layers of enriched dough are filled with a blueberry sweet spiced filling that is both comforting and bakery-worthy!
Ingredient Notes
- Milk: Warmed just enough to activate the yeast and create a soft, tender dough.
- Active dry yeast: The key to that light, airy pull-apart texture.
- Bread flour: Provides the strength and structure for a bakery-style loaf with a chewy bite.
- Sugars: Granulated sugar in the dough for sweetness, plus brown sugar in the filling for a rich caramel flavor.
- Egg: Helps enrich the dough and keep it soft.
- Salted butter: Adds richness and flavor to both the dough and filling. If using unsalted butter, add a pinch more salt to balance the sweetness.
- Vanilla: Adds warmth and depth to both the dough and glaze.
- Blueberries: Fresh or frozen (no need to thaw), this is the star of the filling.
- Cinnamon: Mixed with sugar to create that cozy sweet spiced blueberry filling.
Glaze: Powdered sugar, cream, and vanilla whisked into a smooth finishing touch.
How to Make Blueberry Pull Apart Bread
Start by making the dough. In the bowl of a stand mixer, stir together warm milk, yeast, and a pinch of sugar. Let it sit until the yeast is activated and foamy.Â
Add the flour, egg, butter, vanilla, and salt, then knead with the dough hook until the dough is soft and just slightly tacky. Cover and let it rest in the fridge.
While the dough chills, make the filling by tossing the blueberries with brown sugar and cinnamon until they’re lightly coated.
Roll the rested dough into a rectangle, spread with softened butter, and sprinkle the blueberry filling evenly over the top.
Roll it up into a log (like cinnamon rolls) and slice into even pieces.
Stand the slices upright in a loaf pan, letting them overlap just a bit, this creates the pull apart effect once baked. Cover blueberry pull apart bread and let rise until puffy and doubled in size.
Bake until golden and cooked through. Once cooled, whisk together powdered sugar, cream, and vanilla to make the glaze. Drizzle over the loaf, then pull apart pieces to share or slice and enjoy!
baking tips
- Check for doneness:Â The loaf should be golden on top and sound slightly hollow when tapped. You can also insert a toothpick in the center; it should come out clean or with just a few crumbs, not wet dough.
- Mind the blueberries:Â If using frozen berries, do not thaw them first or they will release too much liquid. Work quickly once they are added so the dough does not get soggy.
- Allow enough rise time:Â The second rise usually takes about 2 hours. Make sure the dough has doubled before baking for the fluffiest texture.
- Glaze when cool:Â Wait until the blueberry pull apart bread has cooled before drizzling the glaze, otherwise it will melt into the loaf instead of setting on top.
This blueberry pull apart bread is perfect for a weekend brunch or sweet afternoon treat the whole family will love. Enjoy!
DOUGH
- 9-11 tablespoons milk (lukewarm)
- 1¾ teaspoons active dry yeast
- 2½ cups bread flour
- 2½ tablespoons granulated sugar (divided)
- 1 large egg (room temperature)
- 1 teaspoon vanilla
- 3 tablespoons butter (softened)
- ¼ teaspoon salt (if you use unsalted butter then add ½ teaspoon of salt)
FILLING
- ¼ cup butter (softened)
- ½ cup brown sugar (lightly packed)
- 1½ teaspoons cinnamon
- 1 cup blueberries (fresh or frozen – unthawed)
GLAZE
- ½ cup powdered / icing sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk or cream
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DOUGH
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In the stand mixer, stir the 9 tablespoons of milk and a pinch of sugar together, sprinkle the yeast on top and let sit 5-10 minutes, then stir to combine. Add the flour, sugar, egg, butter and vanilla, start to knead and slowly add the remaining milk if needed. Continue to knead until you have a soft compact dough, slightly tacky.
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Move to a lightly floured flat surface and gently knead a few times to form a ball, wrap with plastic and refrigerate for 40 minutes.
FILLING
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In a medium bowl whisk together the brown sugar and cinnamon, add the blueberries and gently toss together.
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Remove the dough from the fridge and roll into a 15 x 10 inch (38 x 25 cm) rectangle (approximately). Spread the dough with the softened butter leaving a ½ inch (1.2 cm) border, then sprinkle with the blueberry filling roll the dough up length wise and slice into 11 slices turn each slice on its side so the spiral of filling is visible, then arrange the slices in the parchment paper lined 9 inch loaf pan so that they overlap slightly, creating a woven or braided effect (see photos). Cover with plastic wrap and let rise 2 hours or until doubled in a draft free warm area.
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Pre-heat oven to 350F (180C).
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Bake in the oven for approximately 20-25 minutes (test with a toothpick). Remove from oven and let cool completely before icing or eat warm. Enjoy!
GLAZE
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In a small bowl mix together until smooth, icing sugar, vanilla, cream and milk should be quite thick. (if you want it thicker add more powdered sugar/icing sugar)
How to store the bread
Keep the bread covered at room temperature for up to 2 days. For longer storage, wrap it well and refrigerate for up to 5 days or freeze for up to 2 months. Warm slices gently before serving.
Calories: 2900kcal | Carbohydrates: 459g | Protein: 53g | Fat: 97g | Saturated Fat: 57g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 3g | Cholesterol: 419mg | Sodium: 815mg | Potassium: 966mg | Fiber: 14g | Sugar: 219g | Vitamin A: 3107IU | Vitamin C: 14mg | Calcium: 417mg | Iron: 5mg | Phosphorus: 637mg
Variations
- Roasted blueberries: Roast the berries first with a little sugar until soft and jammy for a deeper, caramelized flavor.
- Lemon glaze: Skip the vanilla glaze and make a simple lemon glaze instead, similar to my lemon glazed blueberry baked donuts.
- Powdered sugar finish: For a lighter topping, simply dust the loaf with powdered sugar, like I do in my blueberry cream cheese danish.
- Fresh zest: Add a little lemon zest to the dough or glaze for a bright citrus note that pairs perfectly with blueberries.
FAQs
If it feels tricky to fit all the slices in the pan, gently press them closer together. The dough will expand as it rises and fill the pan nicely.
Yes, you can prepare the dough the night before. After shaping the loaf, cover it tightly and refrigerate overnight. The next morning, let it come to room temperature and rise until doubled before baking.
Keep the bread covered at room temperature for up to 2 days. For longer storage, wrap it well and refrigerate for up to 5 days or freeze for up to 2 months. Warm slices gently before serving.
Absolutely. Add them straight from the freezer without thawing so they do not release too much liquid into the dough.
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