Lemon Blueberry Pull Apart Bread

In a small bowl, dissolve the yeast and 1 teaspoon of the dough's granulated sugar in warm water and warm milk. Let sit for about 5 to 10 minutes until foamy.

💡 Tip: Ensure the liquids are warm but not hot to avoid killing the yeast.

In a large mixing bowl or the bowl of a stand mixer, combine 2 cups of the flour, the remaining sugar, and the salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Beat on medium speed until smooth.

💡 Tip: Using a stand mixer fitted with a paddle attachment works best for this step.

Gradually add the remaining flour (about 3/4 cup) and switch to a dough hook. Knead on medium-low speed for about 5 to 7 minutes, or by hand on a lightly floured surface, until the dough is smooth and slightly tacky but not sticky.

💡 Tip: If the dough is too wet, add flour 1 tablespoon at a time.

Place the kneaded dough in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for about 60 minutes, or until doubled in size.

💡 Tip: An unheated oven with the light turned on makes an excellent rising spot.

In a small bowl, rub the lemon zest into the filling's granulated sugar with your fingertips until fragrant and pale yellow. Grease a 9x5-inch loaf pan and set aside.

💡 Tip: Rubbing the sugar and zest together releases the natural citrus oils for maximum flavor.

Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x20 inches. Spread the softened butter evenly across the surface, then sprinkle the lemon sugar and fresh blueberries uniformly on top.

💡 Tip: Gently press the blueberries into the dough so they stay in place when cutting.

Cut the rectangle crosswise into 5 equal strips. Stack the strips on top of each other, then cut the stack into 6 equal squares. Arrange these squares cut-side up (like pages in a book) in the prepared loaf pan.

💡 Tip: Don't worry if some blueberries escape; just tuck them back in between the slices.

Cover the loaf pan loosely and let the dough rise a second time for about 30 to 45 minutes, until puffy and filling the pan. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.

💡 Tip: The second rise ensures a light, airy structure.

Bake the bread in the preheated oven for 30 to 35 minutes, until the top is deeply golden brown and the center is baked through. If the top browns too quickly, tent it loosely with aluminum foil.

💡 Tip: Insert a toothpick into the center dough layers to check for doneness.

While the bread cools slightly in the pan, whisk together the powdered sugar and lemon juice to create a smooth, pourable glaze. Drizzle the glaze generously over the warm bread before serving.

💡 Tip: Adjust the thickness of the glaze by adding a touch more juice or sugar as desired.