“Blueberry Pull Apart Bread: Your New Favorite Indulgence

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.

Roasted Blueberry Pull-Apart Loaf - Bake from Scratch

Blueberry Pull Apart Bread Recipe


Prep Time 3 hours
Cook Time 44 minutes
Course Dessert
Cuisine American
Servings 1 people


  • 1 oven


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


  • Roll thawed loaf into a 12 in. square (I marked it on my counter)
  • Combine 2oz. cream cheese with lemon zest
  • Spread over the square of bread dough
  • Sprinkle with 2T sugar and 2T of almonds
  • Add 1 cup blueberries and press into the dough
  • Cut square into 16 smaller squares (4 X 4)
  • Make 4 stacks of 4 squares each
  • 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.
  • Cover and set in a warm place until it fills the pan. About 2 hours
  • Sprinkle with remaining Tablespoon of sugar and almonds.
  • Pre-heat oven to 350 and bake 40-45 min. Cover with foil if it is browning too quickly.
  • Let cool 10 min in the pan.
  • 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.

A Love Affair with Blueberries

Lemon Blueberry Bread Recipe - Butter & Baggage

I’ve always had a special fondness for blueberries. Their sweet, slightly tangy taste, coupled with their vibrant color, has a way of making everything they touch simply irresistible. So, when I first stumbled upon the idea of incorporating them into a pull-apart bread, I knew I was onto something special.

You see, the Blueberry Pull Apart Bread is not just delicious. It’s also visually stunning, with its deep violet streaks and golden crust. It’s like an edible piece of art, if you ask me.

While I won’t delve into the exact recipe (since you already have that nailed down), it’s worth touching on the process of crafting this masterpiece.

The magic begins with the dough. It needs to be soft, yet durable enough to hold the generous filling of fresh blueberries and sugar. Then comes the shaping part. Each piece of dough gets coated with the blueberry mixture before being stacked together in the baking pan, creating the characteristic pull-apart layers. Baking this beauty until it achieves that perfect golden brown color is the final step in our journey.

Bake It Right: Cooking Tips

Roasted Blueberry Pull-Apart Loaf | Karen's Kitchen Stories

Baking the Blueberry Pull Apart Bread might seem a bit daunting at first, but with a few handy tips, it becomes as easy as pie—blueberry pie, to be precise!

  1. Temperature Matters: Ensure your oven is preheated to the right temperature. An oven that’s too hot or too cold can affect how the bread rises and bakes.
  2. Dough Consistency: The dough should be soft but not overly sticky. If it sticks to your hands excessively, add a bit more flour.
  3. Quality Ingredients: Always use fresh blueberries for the best flavor. Frozen ones can make the bread soggy.

Serving Suggestions: Unleashing Creativity

Roasted Blueberry Pull-Apart Loaf | Karen's Kitchen Stories

When it comes to serving your Blueberry Pull Apart Bread, the sky’s the limit! Pair it with a scoop of vanilla ice cream for an indulgent dessert, or drizzle it with some lemon glaze for a zesty twist. Having it plain with a cup of coffee is also a great way to enjoy this treat in all its glory.

FAQs: Answering Your Queries

Lemon Blueberry Bread Recipe - Butter & Baggage

Here are some frequently asked questions about our beloved Blueberry Pull Apart Bread:

  • Can I use other berries? Absolutely! While blueberries are my favorite, you can experiment with raspberries, blackberries, or even a mix of your favorite berries.
  • Can I store the bread? Yes, you can store it in an airtight container for up to 2 days. But honestly, it tastes so good, I doubt it will last that long!
  • Can I prepare the dough in advance? Yes, you can prepare the dough a day in advance and let it rise in the refrigerator overnight.

So there you have it, folks! The Blueberry Pull Apart Bread is indeed a joy to bake, serve, and devour. It’s the kind of recipe that brings people together and creates beautiful memories. So go forth, put on your apron, and let’s get baking!

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