Lemon Blueberry Pull-Apart Bread – The Ultimate Soft, Buttery, Citrus-Infused Sweet Bread with Juicy Blueberries
Lemon Blueberry Pull-Apart Bread is a soft, buttery yeast bread layered with fresh lemon zest, sweet sugar, melted butter, and juicy blueberries before being baked to golden perfection. Finished with a bright lemon glaze, this shareable loaf delivers tender, fluffy layers filled with fresh citrus flavor and bursts of sweet berries. Perfect for breakfast, brunch, dessert, or tea time, this elegant bread is ideal for holidays, family gatherings, and special occasions. Every pull-apart piece is light, flavorful, and beautifully glazed for an unforgettable homemade treat.
Ingredients
For the Dough
- 3¼ cups all-purpose flour
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm whole milk
- ¼ cup unsalted butter, melted
- 1 large egg1 teaspoon vanilla extract
For the Lemon Blueberry Filling
- ⅓ cup unsalted butter, melted
- ¾ cup granulated sugar
- Zest of 2 lemons
- 1½ cups fresh blueberries
- 1 teaspoon ground cinnamon (optional)
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, combine the warm milk, yeast, and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.
- Add the remaining sugar, melted butter, egg, vanilla, salt, and half of the flour. Mix until combined.
- Gradually add the remaining flour and knead for 8–10 minutes until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and roll it into a large rectangle on a lightly floured surface.
- Brush the dough with melted butter.
- Mix the sugar with the lemon zest and sprinkle it evenly over the dough. Scatter the blueberries on top and add cinnamon if using.
- Cut the dough into equal squares or strips, stack them, and arrange them vertically in a greased loaf pan.
- Cover and let the dough rise again for 30 minutes.
- Bake for 30–35 minutes, or until the bread is golden brown and cooked through.
- Whisk together the powdered sugar, lemon juice, lemon zest, and vanilla to make the glaze.
- Drizzle the glaze generously over the warm bread and serve.
Notes
- Fresh blueberries provide the best flavor and texture.
- Frozen blueberries can be used without thawing.
- Use freshly grated lemon zest for the brightest citrus flavor.
- Avoid overfilling with blueberries to keep the layers intact.
- Let the bread cool slightly before glazing.
- Store leftovers in an airtight container for up to 3 days.
- Warm slices briefly before serving for the best texture.
- The bread freezes well for up to 2 months without the glaze.