Easy Blueberry Lemon Pull-Apart Bread Recipe
This easy blueberry lemon pull-apart bread is a bright and flavorful treat, perfect for spring mornings or as a delightful dessert. Bursting with sweet blueberries, tangy lemon zest, and a drizzle of thyme-infused honey, this bread is simple yet indulgent.
Equipment
- 2 9x5-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 9x5-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 10x16-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
This recipe makes two loaves, so you can enjoy one fresh and freeze the other for up to 3 months. Thaw overnight at room temperature before adding thyme honey.
Tried this recipe?Let us know how it was!