Blueberry Pull Apart Bread

blueberry-pull-apart-bread

I usually, every month, buy the Food Network magazine. I never make anything out of it, I don’t know why, there are always some really good recipes. This month it was an impulse buy at the Dollar Store going in for cough drops and I didn’t want to run my debit card for just that. I don’t know why I don’t just get a subscription, other than I’m horrible about getting my mail and only do it once a week or so…Anyway, I thought this month was going to be different! I bought the magazine and picked out about three recipes that I thought I would actually make. This is one of them. I am always looking for uses for frozen bread dough, and I usually have some in the freezer. They had an article with about 4 different variations on pull apart bread. This one and there was a savory one with garlic and asiago cheese that I am going to try another time. The third recipe that I am going to make out of this issue are strawberry cupcakes made with yogurt. The directions in the article were a little confusing so hopefully the directions I have in the recipe are a little easier to understand.

Here is a visual of how the bread should look after you roll it out into a 12 in square. I’m bad with trying to guess, so I measured 12 inches with a ruler on my counter using a washable marker.

blueberry-pull-apart-bread

BLUEBERRY PULL APART BREAD

Prep Time 3 hrs
Cook Time 45 mins
Servings 1

Ingredients
  

  • 1 lb. frozen bread dough
  • 2 oz. softened cream cheese
  • ½ tsp lemon zest
  • 3 T sugar
  • 3 T sliced almonds
  • 1 c. blueberries

Notes

INSTRUCTIONS
  1. Roll thawed loaf into a 12 in. square (I marked it on my counter)
  2. Combine 2oz. cream cheese with lemon zest
  3. Spread over the square of bread dough
  4. Sprinkle with 2T sugar and 2T of almonds
  5. Add 1 cup blueberries and press into the dough
  6. Cut square into 16 smaller squares (4 X 4)
  7. Make 4 stacks of 4 squares each
  8. Place each stack on its side in a greased 9X5 in loaf pan. Gently separate the dough squares a bit so the loaf fills the pan better.
  9. Cover and set in a warm place until it fills the pan. About 2 hours
  10. Sprinkle with remaining Tablespoon of sugar and almonds.
  11. Pre-heat oven to 350 and bake 40-45 min. Cover with foil if it is browning too quickly.
  12. Let cool 10 min in the pan.
  13. Remove to a plate and let cool 30 min or so. (I did not have the self control to wait. I ate it right after I took it out of the pan.)

It was really easy to make, and super delicious! Would be awesome to make for brunch or even just to have for breakfast with a little smear of butter.

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