Looking for a deliciously easy treat that doubles as breakfast and dessert? Blueberry lemon pull-apart bread is the answer to your cravings. This irresistible recipe combines the sweetness of blueberries with a zesty lemon kick, delivering an unforgettable experience in every bite.
Perfect for lazy mornings or an indulgent afternoon pick-me-up, this dish is about to become your new favorite.
Why This Easy Bread Recipe Stands Out
Blueberry lemon pull-apart bread isn’t your typical dessert bread. Its combination of tart lemon and sweet blueberry makes it a standout option for any meal or occasion.
The pull-apart style not only adds fun but also makes it great for sharing with family and friends. Serve it warm with a drizzle of thyme-infused honey, and you’ve got a masterpiece of flavors.
Tips to Perfect Your Bread
This recipe is all about layering flavors and textures. Here are some pro tips to elevate your blueberry lemon pull-apart bread:
- Use fresh blueberries: While frozen works, fresh blueberries provide a juicier bite and a burst of natural sweetness.
- Don’t skip the thyme honey: The herbal twist complements the fruit and citrus flavors beautifully.
- Room temperature dough: Make sure your dough is at room temperature for easy rolling and even baking.
These small adjustments ensure a bakery-quality result.
Substitutions for Dietary Preferences
This recipe is versatile and can be adapted for various dietary needs. Here’s how:
- Vegan: Replace crème fraîche with a dairy-free alternative like coconut cream, and use maple syrup instead of honey.
- Gluten-Free: Opt for a gluten-free bread dough to make this recipe celiac-friendly.
- Low-Sugar: Use a sugar substitute like stevia or monk fruit to reduce the sweetness without compromising flavor.
With these tweaks, everyone can enjoy this delicious pull-apart bread.
Making It a Meal Prep Star
Blueberry lemon pull-apart bread isn’t just a dessert; it’s also a fantastic make-ahead option. Prepare the dough and filling the night before and let it rise in the fridge.
In the morning, bake it fresh for a warm and fragrant start to your day. This makes it a great choice for brunch gatherings or holiday mornings when time is tight but expectations are high.
Perfect Pairings
Pair this bread with complementary flavors to enhance your experience:
- Morning Treat: Serve with a hot cup of chamomile tea or a frothy latte.
- Dessert Delight: Add a scoop of vanilla ice cream on top for a decadent dessert.
- Savory Twist: Pair with a mild goat cheese spread for a sophisticated appetizer option.
These ideas add variety and elevate the dish’s appeal.
Why You’ll Make This Again & Again
With its easy preparation and crowd-pleasing flavors, blueberry lemon pull-apart bread is destined to become a regular in your kitchen. It’s versatile enough for breakfast, dessert, or even a snack. Plus, its unique flavor combination and stunning presentation make it a guaranteed showstopper at any gathering.
Try this easy food recipe today and let the flavors of blueberries and lemons brighten up your table!
Note: This recipe builds on the Everyday Bread Dough for Every Home Cook recipe.
Easy Blueberry Lemon Pull-Apart Bread Recipe
Equipment
- 2 9×5-inch loaf pans
- Small saucepan
- Rolling Pin
Ingredients
- Butter for greasing
- 4 ounces crème fraîche
- ¼ cup plus 1 tablespoon honey
- 2 teaspoons pure vanilla extract
- Zest and juice of 1 lemon
- ½ teaspoon ground cinnamon
- 1 batch Everyday Bread Dough at room temperature
- 2 cups fresh or frozen blueberries
- 1 tablespoon fresh thyme leaves
Instructions
- Prepare the Pans: Grease two 9×5-inch loaf pans with butter.
- Make the Filling: In a small bowl, mix crème fraîche, 1 tablespoon of honey, vanilla, lemon zest, lemon juice, and cinnamon until smooth.
- Roll the Dough: On a floured surface, roll out the bread dough into a 10×16-inch rectangle, about ½ inch thick. Spread the crème fraîche mixture evenly over the dough, then sprinkle the blueberries on top.
- Shape the Rolls: Starting from the long side closest to you, roll the dough tightly into a log. Pinch the seam to seal.
- Slice and Arrange: Cut the log into 12 equal rolls and place 6 rolls, seam side down, into each prepared pan. Let them rise in a warm place until almost doubled in size, about 30 minutes to 1 hour.
- Bake the Bread: Preheat the oven to 350°F. Bake the rolls for 45 to 50 minutes, or until the tops are lightly browned. Allow to cool slightly.
- Make the Thyme Honey: While the bread is baking, combine the thyme and remaining ¼ cup honey in a small saucepan over low heat. Simmer until the honey bubbles, about 3 minutes, then remove from heat.
- Finish and Serve: Drizzle the warm thyme honey over the baked bread. Serve immediately or store leftovers in an airtight container for up to 3 days.
Notes
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.