Blueberry Lemon Pull-Apart Bread

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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!

Blueberry Loaf

WHAT IS IN BLUEBERRY CINNAMON PULL-APART BREAD

This bread is enriched with eggs, butter, and flour, so it has great structure and texture. These quality ingredients help to make the fluffy pull-apart bread more tender. Fresh blueberries are suggested, but frozen could be used in a pinch!
 
An even golden color crust easily shows that the pull-apart bread is done. After glazing and cooling the blueberry lemon pull apart bread completely, it can be stored in an airtight container. It should be enjoyed within 5 days.
 
 
Breakfast pull-apart bread is very popular at brunches. Who wouldn’t want to sink their teeth into a slice?
 
 

Freaky Friday Blog Hop

I have been so excited to share this blueberry lemon pull-apart bread recipe with you today, but I can’t take all of the credit for this one. Today is Freaky Friday and this recipe was from my assigned blogger for this round, The Whimpy Vegetarian!

What is Freaky Friday? Well, it’s a good old-fashioned blog hop that I have been hosting for about seven years now. I secretly assign blogs from the group to each person then we all reveal what we made, and who’s blog we cooked from at the same time! That day is today!

 

The Wimpy Vegetarian

When I pulled the names from the hat, I was given Susan’s blog, The Wimpy Vegetarian! Susan lives in Northern California, and she is married to her husband who didn’t immediately take to her idea of becoming vegetarian shortly after they wed.

I laughed when she wrote that he told her that “he has incisors for a reason” and she needed to stock up on meat. Over the years, and using her talents from culinary school she has made him a believer that “horse food,” as he refers to it, is pretty darn good!

More Recipes to Love from The Wimpy Vegetarian

Don’t let the word vegetarian make you shy away from this wonderful website that is chock-full of glorious recipes!  I narrowed it down to her Blueberry Scone Bread, Dutch Baby with Strawberries, these Orange Cinnamon Rolls, these Frozen Mudslides, or her recipe for Jalapeno Mac & Cheese Bites.

In the end, the blueberry bread won out, because the day after Easter I had exactly one cup of fresh blueberries left, and decided it was kismet.

Ingredients for Blueberry Glaze

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.

Ingredients for Blueberry Pull Apart Bread

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.

Whisk powdered sugar and lemon juice together until smooth.

FOR THE LEMON GLAZE

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

Blueberry Scone Bread Covered in Lemon Glaze
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 

Mix in the cream until the dry ingredients are completely moistened.

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.

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.

Ingredients for Lemon Glaze

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

Remove Bread From Oven

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.

 

Blueberry Lemon Pull Apart Bread_ An Affair from the Heart

Love it? Pin it!

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!

 

View of lemon sweet roll on white plate

OTHER RECIPES YOU WILL ENJOY

 

Freaky Friday text it's just as good ol' fashioned blog hop

See all of our 2022 Freaky Friday Spring Edition Recipes

Hosted by – An Affair from the Heart

    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

 

Blueberry Lemon Pull Apart Bread

Let’s bake some delicious blueberry lemon streusel bread!  M. logo An Affair from the Heart

 

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
Cook Time55 minutes
Total Time1 hour 15 minutes
Cuisine: American
Keyword: blueberry, bread, glaze, lemon loaf, pull apart, scone, streusel
Servings: 1 loaf | 12 servings
Calories: 296kcal
Author: Michaela Kenkel

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

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24 Comments

  1. I’m so excited you chose this one to make! I love seeing which recipe inspires readers to head to the kitchen. And this is one of my favorites!! Thank you so much for all your kind words <3

  2. Enjoyed this for an afternoon treat and it did not disappoint! So easy and packed with flavor; I loved every bite!

  3. This blueberry bread was so delicious! It was moist and sweet, and the lemon glaze added a nice brightness to the dish. We loved it!

  4. YUMMO! Making this for our church potluck on Sunday, the flavors, the texture, everything just screams spring!

  5. WOW, this looks like the best of both worlds. A Crumble AND a Pull apart! I want to dive right in. I’ve saved this recipe and will have to give it a try!

  6. Such a perfect combo of flavors. You had me at blueberry! My bread is baking right now and my kitchen smells heavenly!

  7. This is definitely some drool worthy blueberry lemon bread! Wish my mom lived closer because she would love this bread for Mother’s Day. I will just have to make it with my kiddos and think of her while we make it. Can’t wait to try it!

  8. Lemon and blueberry is one of my favorite flavor combinations! Drooling over your photos and I can’t wait to make this one for my family.

  9. Definitely giving this recipe to my daughter to make for me for Mother’s Day. It looks fantastic!

  10. This is a lovely bread, and not too difficult to make. Blueberries are always appreciated in my home, so this didn’t even last one day.

  11. Awesome pull-apart bread with spiced streusel & blueberries. I can eat this anytime 🙂 Thanks for sharing your recipe.

  12. I have always been intimidated to make this kind of bread but following your instructions was so easy! Oh my, this pull-apart bread is delicious! Thanks for the recipe!

  13. Pull apart breads are so much fun and this blueberry lemon version is perfect for spring. A lemon glaze just tops it off. What’s not to love? My family adored it!

  14. Oh boy, a lemon and blueberry combo, you’re speaking my language. I can’t wait to try this! I love streusel toppings too! Thanks for another amazing recipe, Micheala!!

  15. I am LOVING this bread so much because it’s so springy and delicious! Will definitely be making it again for brunch to share with friends because my family could not help themselves with this recipe!

  16. Blueberry and lemon will forever be a favorite combination and the fact that there’s a streusel topping!? I’ve never saved a recipe faster.

  17. I honestly felt it was too much cardamom for my taste. Certainly a fun treat but would tweak the cardamom to only 1 tsp.

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