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Jul 29, 2021

Roasted Blueberry Pull-Apart Loaf

Starting with a buttery homemade dough, this bread is layered with jammy roasted blueberries and topped with a lemony glaze. 

Roasted Blueberry Pull-Apart Loaf.

This post and recipe was created for #SummerDessertWeek! I was sent samples by a sponsor company but as always opinions are 100% mine.

If you've tried my cinnamon sugar pull-apart bread or my Parmesan pull-apart bread, you know how fun pull-apart loaves are both to make and to eat. 

This bread is sweet, fruity, and lemony, and so good. You'll find yourself peeling off layer after layer to enjoy with your tea or coffee. 

This bread is delicious with breakfast, afternoon tea, and even dessert. 

How to make roasted blueberry pull-apart bread:

To make the dough for this bread, you will need flour, granulated sugar, instant yeast, salt, butter, water, milk, vanilla, and an egg. It's a pretty easy dough to make and rises pretty quickly too. 

After the first rise, you chill the dough for about an hour so that you can more easily roll out the dough to make the amazing layers. 

In the meantime, you toss two cups of blueberries with sugar, butter, and lemon zest, and then roast them in the oven until they begin to pop open with all of their juices. 

Blueberries spread on a sheet pan.

To shape the dough, you roll it out into a 13 inch by 10 inch rectangle and spread the blueberries over the top. Next, you cut the dough into four strips, stack the strips on top of each other, and then cut the stacks into four smaller rectangles. 

Next, you stand the loaf pan up on one end and stack the rectangles on top of each other. Turn the loaf pan right side up, cover, and let rise until doubled. 

After that, bake the loaf for about 40 minutes, covering it loosely with foil about halfway through. 

Once the loaf has cooled for about 15 minutes, drizzle it with the lemony glaze and enjoy. It's delicious warm and at room temperature. 

Roasted Blueberry Pull-Apart Loaf with glaze side view.

This bread dissappeared almost immediately after I glazed it. The flavor from the roasted blueberries along with the lemon glaze is amazing. Everyone will keep coming back for more. 

Make ahead tips:

After the first rise, rather than refrigerating the dough for an hour, you can refrigerate it overnight to assemble the bread the next day. 

You can also roast the blueberries in advance and refrigerate them overnight. 

The one component you should not make ahead is the glaze. Once you've made it, use it immediately. 

Roasted Blueberry Pull-Apart Loaf pulled apart.

This recipe is part of Summer Dessert Week. We are bringing you recipes for delicious summer desserts all week. Plus, our sponsors have offered some great gifts that you can win if you enter (be sure to scroll down for the entry form). 

I used both granulated and confectioners' sugar from our sponsor, Dixie Crystals, in the recipe. 

Roasted Blueberry Pull-Apart Bread with Glaze.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Peanut Butter Cheesecake Pie from Big Bear’s Wife
Limeade Honey Fruit Salad from Semi Homemade Recipes
No Churn Cake Batter Ice Cream from 4 Sons ‘R’ Us
Twix Cookies from Devour Dinner
Strawberry Crunch Cheesecake Cones from SugarYums
Blueberry Cobbler from Food Hunter’s Guide to Cuisine
Strawberry Shortcake Bread Pudding from Sweet ReciPEAs
Lemon Lime Filled Cupcakes from Cookaholic Wife

Welcome to this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You're going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We're sharing them with the hashtag #SummerDessertWeek on social media and you'll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!


Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer


Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set - Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Roasted Blueberry Pull-apart Loaf

Roasted Blueberry Pull-apart Loaf
Yield: 16 slices
Author: Karen's Kitchen Stories
Prep time: 30 MinCook time: 45 MinInactive time: 2 HourTotal time: 3 H & 15 M
Starting with a buttery homemade dough, this bread is layered with jammy roasted blueberries and topped with a lemony glaze.


  • 329 grams (2 1/2 cups plus 2 tablespoons) all purpose flour, divided
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup water
  • 1/4 cup whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg, room temperature
Roasted Blueberries
  • 240 grams (2 cups) fresh blueberries
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2 teaspoons lemon zest
Lemon Glaze
  • 180 grams (2 cups) confectioners' sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons whole milk


To Make the Bread
  1. In the bowl of a stand mixer, whisk together 1 cup of the flour, the sugar, yeast, and salt.
  2. In a small saucepan, cook the butter with the water, milk, and vanilla over low heat until the butter is just melted and the mixture is 120 degrees F. 
  3. Pour the butter mixture into the flour mixture and beat with the paddle attachment on low speed until just combined. Add the egg and beat until just combined. Switch to the dough hook and slowly add the rest of the flour, reserving 2 tablespoons for adjusting later. 
  4. Knead the dough on low until you have a smooth, slightly sticky dough. Add some or all of the remaining 2 tablespoons of flour if necessary. 
  5. Shape the dough into a round and place it in an oiled bowl or dough rising bucket. Turn the dough to oil the top. Cover and let rise until doubled, 30 to 45 minutes. 
  6. Turn the dough out onto your work surface and press it into an eight by six inch rectangle. Wrap with cling wrap and refrigerate for an hour and up to 18 hours. 
  7. LIne an 8 1/2 inch by 4 1/2 inch bread pan with parchment paper and spray it with spray oil. 
  8. Roll out the dough to a 13 by 10 inch rectangle. Spread the roasted blueberries over the dough, leaving a 1/2 inch border on the edges. 
  9. Cut the dough into 4 rectangles, 10 inches long and 3 1/4 inches wide. Stack the strips on top of each other, and then cut the stacks into 4 even rectangles. 
  10. Turn the loaf pan onto its end, and stack the rectangles on top of each other from one end of the pan to the other. Turn the pan right side up and loosely cover with cling wrap. Let rise until doubled, about 45 minutes to an hour. Heat the oven to 350 degrees F. 
  11. Bake the loaf for 15 minutes and then tent with foil in the oven. Bake for an additional 25 to 30 minutes, until the loaf reaches 190 degrees F. Let cool in the pan for 15 minutes. 
  12. Remove from the pan and drizzle with the lemon glaze. 
Roasted Blueberries
  1. Heat the oven to 400 degrees F. 
  2. Toss the blueberries with the rest of the ingredients and spread them out on a parchment lined baking sheet. 
  3. Roast for 10 to 15 minutes, until the blueberries begin to burst and release their juices. Let cool completely in a bowl. 
Lemon Glaze
  1. Whisk together all of the ingredients. 
  2. Use immediately. 

Nutrition Facts



Fat (grams)


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Fiber (grams)


Net carbs


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bread, blueberries
Did you make this recipe?
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This recipe was adapted from Bake From Scratch magazine, July/August 2021

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Would you like to comment?

  1. That looks amazing! I was wondering how you prevent the blueberries from rolling all over your kitchen but I guess that roasting makes them jammy and spreadable. Do you really need a stick of butter in the blueberries?

  2. I love this recipe, it looks so good and I love blueberries so I am going to have to make this soon. I love that it has blueberries.

  3. I'm in luck because I just bought a lot of blueberries and was wondering what to do with them. Can't wait to try this yummy recipe!

  4. I would love to try the recipe.

  5. Oh my gosh that Blueberry bread looks fantastic!

  6. I love that this recipe uses one of my favorite summer fruits and has the nutrition information.

  7. This looks amazing, and I'm already dreaming of what other fruits I can layer into that dough to experiment!

    1. I'm pretty sure any roasted fruit would work!

  8. Have lots of blueberries so am so happy.

  9. What temp should the oven be on to bake the bread? Does it stay at 400 from roasting the berries?

    1. I also would like to know what the baking temp is for the loaf?!

  10. I made this! It tastes delicious but it doesn't look like the picture? I messed up somewhere along the recipe because my dough didn't rise? Did I use too much flour? Any suggestions on how to fix this? Please and thank you!

    1. I would suggest using a scale to measure your flour. Sometimes rising time is longer if you are in a colder climate. Mine did rise quite a bit in the oven too.

  11. What is the baking temp for the bread, is it the same as the baking temp for the blueberries at 400 degrees?

    1. It's 350 degrees F. Thanks for the heads up! Fixed.

  12. I'd like to make this ahead by about 2 weeks. What stage is best to freeze it?

    1. I'm not sure that you can because I haven't tried it. You could try freezing the dough before the second rise, but wrap it really well because the fruit could collect water/ice. You could also try freezing the final baked loaf before glazing, well wrapped. Again, I haven't tried it.

  13. I made this following the recipe. I read that you add sugar to the blueberries. But sugar is not listed in the ingredients when making the roasted blueberries. I added after reading that u add sugar but didn’t know how much so I just had to guess.

    1. Oh Joyce, I hate when I do that! It's just a tablespoon!

  14. Hi This looks delicious , is there a Video of the recipe step by step?

    1. Thanks! I wish there were. I'm not very good at video.

  15. Fantastic! Love the color and flavor of this bread! Lovely pull apart bread and love that it can be made ahead!

  16. Hi
    Can I make this out of season using frozen blueberries.

    1. I have not tried it. We are lucky that blueberries are available year round. You could try it but the thawed berries might be too liquidy.

  17. I took a risk and tried making this with the yeast I had on hand which was active dry. I read up on how to convert it ( increasing yeast by 25% (so almost 2 tsps) in 1/4 cup warm water. I included that water as the 1/4 the recipe calls for. It did bubble up and activate, but didn't double in size on the first proof. Now I'm thinking I may not have allowed enough time for that to occur. It rose a little after cutting/stacking, and is baking in the oven now so hopefully that will give it more height. Do you have any suggestions for rise times on this recipe with active dry yeast?

    1. I always recommend not necessarily following times in waiting for your bread to rise because there are so many factors. Go by how much it has risen and feel. I've interchanged both yeasts and, unless your yeast was past its prime, it should be fine. Hopefully, you had some oven spring while it was baking!

  18. If I were to bake a few days in advance, how long would you recommend, if any, par-baking and then finishing the bake at 350 when ready to eat? Or can I bake it as described and the let it thaw on the countertop or possibly bake as described and thaw/reheat in oven? Thank you for any advice!

    1. With the fresh fruit and glaze, I just don't know. It seems like a recipe that doesn't lend itself well to freezing, except maybe after it's fully baked. Then glaze it after it's thawed and re-warmed.

  19. Hi really want to make your blueberry pull apart bread but want to know if it can be frozen ( without the glaze)

    1. I haven't tried it but I bet it would work without the glaze. If you can freeze blueberry muffins, this should work too!!


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