Blueberry Lemon Pull-Apart Bread with Blueberry Compote and Lemon Scented Icing
  • Sweet Bread:
  • 1 cup warm milk
  • ¼ cup sugar
  • 1 package yeast
  • 2 eggs, lightly beaten
  • 3 tablespoons butter, melted
  • 3 ½ - 4 cups flour
  • ½ cup sugar
  • zest of two lemons
  • 2 tablespoons butter
  • 1 cup blueberries
  • Icing:
  • 1 ½ cups powdered sugar
  • 1 tablespoon milk
  • 2 teaspoons lemon juice
  • Blueberry Compote: (Optional)
  • 2 cups blueberries
  • ¼ cup water
  • ¼ cup sugar
  • 1 teaspoons cornstarch
  1. In the bottom of a stand mixer, combine warm milk, sugar and yeast. Let set for five minutes until yeast is bubbling and foamy. With the mixer on low, add in eggs and melted butter, mix until combined. Slowly add in flour, if dough is too sticky, add in another ¼ cup flour. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about five minutes. Dough should still be slightly tacky. Form into a ball.
  2. Clean bowl out and grease with oil. Place dough in the bottom of the bowl and turn to coat with oil. Cover with a kitchen towel and place in a warm dry place to rise for 45 minutes.
  3. After first 45 minutes, punch dough down and turn over, let rise for another 45 minutes. Punch dough down again and let rest for five minutes.
  4. While the dough rises, combine lemon zest and sugar in a small bowl. Rub the sugar between your fingers until the lemon zest has infused into the sugar, it should be slightly moist.
  5. Preheat oven to 350 degrees:
  6. When dough has risen, roll out in a 12x15 rectangle. Brush with two tablespoons of melted butter. Scatter berries evenly across dough and push into the dough. Sprinkle evenly with lemon sugar.
  7. Using a pizza wheel, cut into six equal strips (lengthwise), stack strips on top of each other, then cut into six squares.
  8. Grease a loaf pan. Take each set of squares and turn them on their side so the cut side is up. Repeat with remaining squares.
  9. Bake for 30-35 minutes until golden brown and cooked through.
  10. While the bread is baking, make the compote and icing.
  11. For the icing: Whisk powdered sugar, milk and lemon juice in a medium bowl. Set aside.
  12. For the compote. In a small saucepan, whisk water, sugar and cornstarch. Add blueberries. Bring to a boil and then reduce to a simmer, until thickened and blueberries and cooked through, about five minutes.
  13. When the bread is done baking, let rest for a minute or two. Remove from pan. Ice bread while still hot.
  14. Serve with blueberry compote.
Recipe by Cooking for Keeps at