Blueberry Filled Lemon Pull-Apart Bread

 

 

It's been a long time since I have posted anything.  I've been very busy for the past five years with my new job.  I have recently change job positions at my work.  It has allowed me to have some time to do the thing I love most.  "BAKE" 

 

 

Blueberry Filled Lemon Pull-Apart Bread

(Bread Machine Recipe)

 

 

 

Blueberry pull apart bread

1 cup whole milk

One 1/4-ounce packet active dry yeast (2 1/2 teaspoons)

1/4 cup plus 1Tablespoon granulated sugar

4 tablespoons unsalted butter, melted, plus more for the bowl

1 large egg yolk

1 1/2 teaspoons vanilla extract

2 3/4 cups all-purpose flour, plus more if needed

3/4 teaspoon salt

1/4 teaspoon nutmeg

Zest from 2 lemons

2 teaspoons lemon juice
 

Blueberry Filling

3 cups fresh blueberries

1/3 cup + 2 Tablespoons Brown Sugar (packed)

3 teaspoons lemon juice

5 teaspoons cornstarch

5 teaspoons cold water

Lemon Glaze

Juice from 1 large lemon

1 cup confectioners' sugar

1-2 Tablespoons milk or water

2 Tablespoon butter
 

 

Dough and filling ready to bake



 

Directions (bread)

• Warm the milk and lemon zest in a medium saucepan over low heat until it reaches about 100. Sift the lemon zest out of the milk.  Whisk in the melted butter, egg yolk and vanilla.
• Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl/baggie. 
• Place milk mixture in bread machine pan.  Cover completely with flour mixture.
• Make a shallow well in the center without reaching liquid and pour in the yeast mixture. Set bread machine on dough setting.
• Make blueberry filling while bread dough is rising.
• Roll out the dough into a large rectangle approx. 12 x 16 and cut into small rectangles a little smaller than your bread pan to allow room to rise.  Place one tablespoon of filling on each layer.  Place each layer in loaf pan beginning and ending with dough. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325 degrees.
• * (see note below)
• Cover with foil if needed to avoid over browning.  Bake the loaf until golden brown, about 35-40 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the water or milk and melted butter. Transfer the loaf to a rack and drizzle the glaze on top after cooling 15 minutes while still warm.

 

Directions (filling)

• Combine 2 cups of the blueberries with the sugar and lemon juice in a sauce pan.
• Heat the Blueberry mixture on medium high heat for five minutes or until blueberries have started to break down.
• Mix together the cornstarch and water.
• Remove sauce pan from heat.  Stir the cornstarch mixture to the blueberries until combined. 
• Return sauce pan back to heat and bring blueberry mixture to a boil.
• Let boil one additional minute until sauce thickens.
• Remove from heat and add remaining blueberries.
• Cool before assembly of bread dough pieces. 

 

Baked Bread

 

Enjoy!

 

* I tilt my pan on end leaning it against my full flour canister and fill it from one end to the other layering bottom to top. Use what method works best for you.

 

This recipe can be turned into blueberry sweet rolls by spreading 2/3 of the filling on the large rectangle of dough and rolling it up like cinnamon roll dough and cutting them into 8 rounds and layering them in a baking pan then covering them with plastic wrap and letting them rise 40 minutes before baking.