Blueberry Lemon Pull-Apart Bread

This quick pull-apart bread recipe is unlike anything you have ever tasted. Layers of spiced streusel and plump, fresh blueberries.  A subtly sweet moist bread, that is drizzled with a slightly tart lemon glaze while it’s warm. You’ll bake this one again and again.

It’s finally spring and there is no better way to celebrate the beautiful weather than with this delicious Blueberry Lemon Pull-Apart Bread. Surprise Mom this Mother’s Day with this homemade glazed sweet bread for brunch or dessert! 

Of course, Blueberry Scone Loaf is full of zesty flavor and is the perfect treat for any time of day!

Looking for other spring desserts to try? Try my Lemon Whippersnappers or my No Bake Fruit Tart!

WHAT IS IN BLUEBERRY CINNAMON PULL-APART BREAD

INGREDIENTS FOR BLUEBERRY LEMON PULL-APART BREAD

FOR THE STREUSEL

• Flour: Stops the topping from sinking.
• Brown Sugar: Makes the streusel crunchy and caramel-like.
• Sugar: Adds a sweet flavor to the topping.
• Ground Cardamom: Pairs the flavors of streusel and the bread.
• Heavy Cream: Gives the streusel a creamy texture.
• Blueberries: Fresh blueberries are preferred for the added flavor.

FOR THE BREAD

• Flour: Provides the structure in baked goods.
• Sugar: Assists in making the bread come together.
• Baking Powder: Adds the necessary lift to the baking process.
• Sea Salt: Iodized salt can impart an unpleasant flavor so sea salt is preferred.
• Lemon: Adds a lovely zest to the bread and compliments the lemon glaze.
• Ground Cinnamon: Pairs nicely with warm spices like vanilla.
• Butter: Results in the bread having a higher rise and a longer shelf life.
• Heavy Cream: Makes the bread fluffier and softer.
• Egg: Also helps the bread rise.
• Pure Vanilla Extract: Adds a sweet, tasty flavor to the bread.

FOR THE LEMON GLAZE

• Powdered Sugar: Provides a base for the glaze.
• Lemon Juice: Adds the lemon flavor.

HOW TO MAKE BLUEBERRY SCONE BREAD

Preheat the oven to 375˚F, and butter the bottom and sides of a loaf pan.

PREPARE the Streusel 

Using a fork, combine flour, cardamom, and sugars. Mix in the cream until the dry ingredients are completely moistened. Gently fold in the blueberries and set it aside.

Prepare the Bread

In the bowl of your food processor fitted with a metal blade, pulse the flour, sugar, baking powder, salt, lemon zest and cinnamon together. Add in the cold butter, and pulse about 8 or 9 times until the butter is incorporated, small chunks of the butter will remain. Transfer it all into a medium-sized bowl.

In a separate small bowl, whisk together the cream, egg, and vanilla extract.

Pour the wet mixture into the bowl with the flour mixture. Using a spatula, combine the wet ingredients with the dry. Form a ball, and place it on a lightly floured surface.

SECTION 

Knead the dough a few times, and flatten it into a 6″ X 14″ rectangle using your fingers. Slice the dough into 12 pieces by first dividing it in half, lengthwise, into 2 long rectangles. Next, divide each long rectangle into 6 squares.

Spread 1/2 of the streusel over 6 of the squares. Then stack the dough squares without streusel on top of the ones with streusel. Spread the remaining streusel on top.

STACK

Arrange the dough squares, two at a time, standing up on end into the loaf pan. I leaned mine against a bowl to get the right angle. Some streusel will fall off, just scoop it up and sprinkle that over the top of the bread dough.

Next, bake for 50-55 minutes or until the top of the bread is a light golden brown. Remove the bread from the oven and cool slightly.

PREPARE THE LEMON GLAZE

Whisk powdered sugar and lemon juice together until smooth. Add more or less juice until you get your desired consistency. Drizzle over warm bread.

SERVE

Let cool. Enjoy! Store in an airtight container. Consume within 5 days.

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Don’t forget where you found this tasty dessert bread recipe! Pin it to your favorite recipe board on Pinterest before you go to find this Blueberry Lemon Pull-Apart Bread recipe easily!

OTHER RECIPES YOU WILL ENJOY

• Cinnamon Streusel Banana Bread
• Lemon Blueberry Sweet Rolls
• Pumpkin Zucchini Streusel Bread
• Sour Cream Coffee Cake
• Crack Bread
• Lemon Icebox Pie
• Cinnamon Spice Coffee Cake
• Pink Lemonade Cake
• Lemon Ice Cream
• Cinnamon Pull Apart Bread
• Lemon Sweet Rolls (pictured above)

See all of our 2022 Freaky Friday Spring Edition Recipes

Hosted by – An Affair from the Heart

1. 1. An Affair from the Heart – Blueberry Lemon Pull-Apart Bread
   2. Aunt Bee’s Recipes – Baked Asparagus with Parmesan
   3. The Carefree Kitchen – Carrot Cake
   4. The Culinary Compass – Dunkaroo Dip Recipe
   5. Devour Dinner –Fruit Charcuterie Board
   6. Family Around the Table – Fresh Strawberry Milkshake 
   7. Feast + West – Frozen Grasshopper Martini
   8. Home Cooked Harvest – Rocky Road Brownies
   9. Hostess at Heart – Honey Bun Cake
   10. Kathryn’s Kitchen Blog –Homemade Sour Cream Funfetti Cupcakes
   11. Off the Eaten Path –  Beer Margarita Recipe
   12. The Speckled Palate – Brown Butter Chocolate Chip Cookies with Bourbon and Walnuts
   13. Sue Bee Homemaker – No Bake Strawberry Cheesecake Bites
   14. Take Two Tapas – Crab Dip
   15. The Wimpy Vegetarian – Texas Trash Dip Warm Bean Dip

Let’s bake some delicious blueberry lemon streusel bread! 

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5 from 13 votes

Print Recipe

Blueberry Lemon Pull-Apart Bread

This quick bread recipe is unlike anything you have ever tasted. Layers of spiced streusel, fresh blueberries, and a subtly sweet bread, drizzled with a slightly tart lemon glaze while it's warm. You'll bake this one again and again.

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Cuisine: American

Keyword: blueberry, bread, glaze, lemon loaf, pull apart, scone, streusel

Servings: 1 loaf | 12 servings

Calories: 296kcal

Author: Michaela Kenkel

Equipment

• Whisks for Cooking, 3 Pack Stainless Steel Whisk 
• Manual Juicer Citrus / Lemon Squeezer
• Citrus Zester
• Rubber Spatulas 
• Loaf Pans

Cook ModePrevent your screen from going dark

Ingredients

• FOR THE STREUSEL:
• 1/4 cup flour
• 1/4 cup brown sugar
• 2 Tablespoons sugar
• 2 teaspoons ground cardamom
• 1 Tablespoon heavy cream
• 1 cup fresh blueberries
• FOR THE BREAD:
• 2 1/2 cups flour
• 2 Tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt
• zest of one large lemon
• 1/2 teaspoon ground cinnamon
• 6 Tablespoons cold butter cut into pats
• 1 cup heavy cream
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• FOR THE LEMON GLAZE:
• 1/2 cup powdered sugar
• 1 1/2 teaspoons lemon juice

Instructions

• PREPARE THE STREUSEL: with a fork, combine flour, cardamom, and sugars. Mix in the cream until the dry ingredients are completely moistened. Gently fold in the blueberries and set aside.
• PREPARE THE BREAD DOUGH: Preheat the oven to 375˚F, and butter the bottom and sides a loaf pan.
• In the bowl of your food processor fitted with a metal blade, pulse the flour, sugar, baking powder, salt, lemon zest and cinnamon together. Add in the cold butter, and pulse about 8 or 9 times until the butter is incorporated, small chunks will remain. Transfer it all into a medium sized bowl.
• In a separate small bowl, whisk together the cream, egg, and vanilla extract. Pour the wet mixture into the bowl with the flour mixture. Using a spatula, combine the wet ingredients with the dry. Form a ball, and place it on a lightly floured surface.
• Knead the dough a few times, and flatten it into a 6" X 14" rectangle using your fingers.
• Slice the dough into 12 pieces by first dividing it in half, lengthwise, into 2 long rectangles. Then dividing each long rectangle into 6 squares.
• Spread 1/2 of the streusel over 6 of the squares. Then stack the dough squares without streusel on top of the ones with streusel. Spread the remaining streusel on top.
• Arrange the dough squares, two at a time, standing up on end into the loaf pan. I leaned mine against a bowl to get the right angle. Some streusel will fall off, just scoop it up and sprinkle that over the top of the bread dough.
• BAKE: for 50-55 minutes or until the top of the bread is a light golden brown. Remove the bread from the oven and cool slightly.
• PREPARE THE LEMON GLAZE: Whisk powdered sugar and lemon juice together until smooth. Add more or less juice until you get your desired consistency. Drizzle over warm bread.

Notes

Store in an airtight container. Consume within 5 days.

Nutrition

Serving: 1 | Calories: 296kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 273mg | Fiber: 2g | Sugar: 15g