With this Roasted Blueberry Pull-Apart Loaf, each delicious layer peels back to reveal pockets of lemon-sugar-roasted blueberries, balancing acidity and boosting the fruit’s jam-like qualities.
Roasted Blueberry Pull-Apart Loaf
Makes 1 (8½×4½-inch) loaf
- 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
- 3 tablespoons (36 grams) granulated sugar
- 1½ teaspoons (4.5 grams) instant yeast
- 1¼ teaspoons (3.25 grams) kosher salt
- ¼ cup (57 grams) unsalted butter, softened
- ¼ cup (60 grams) water
- ¼ cup (60 grams) whole milk
- ½ teaspoon (2 grams) vanilla extract
- 1 large egg (50 grams), room temperature
- Roasted Blueberries (recipe follows)
- Lemon Sugar Glaze (recipe follows)
- In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.
- In a small saucepan, heat butter, ¼ cup (60 grams) water, milk, and vanilla over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined. Add egg, and beat until combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a very lightly floured surface, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Turn out dough onto a very lightly floured surface, and gently press into an 8×6-inch rectangle. Loosely wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- Spray an 8½×4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- On a lightly floured surface, roll dough into a 13×10-inch rectangle (about ¼ inch thick). Using a small offset spatula, spread Roasted Blueberries onto dough, leaving a ½-inch border around edges. Using a knife or pastry wheel, cut dough into 4 (10×3¼-inch) strips. Stack strips on top of each other, and cut into 4 (3¼×2½-inch) rectangles.
- Stand prepared pan vertically on one short side. Starting at bottom, carefully stack rectangles on top of each other in pan. Turn pan right side up. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 minutes to 1 hour.
- Preheat oven to 350°F (180°C).
- Bake for 15 minutes. Loosely cover with foil, and bake until top and sides are golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes more. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Lemon Sugar Glaze. Serve warm or at room temperature.
Makes 1 cup
- 2 cups (340 grams) fresh blueberries
- ½ cup (113 grams) unsalted butter, melted
- 1 tablespoon (12 grams) granulated sugar
- 2 teaspoons (4 grams) packed lemon zest
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, toss together all ingredients. Pour onto prepared pan, spreading into a single layer.
- Bake until blueberries start to burst, 10 to 15 minutes. Transfer mixture to a heatproof bowl, and let cool completely.
Lemon Sugar Glaze
Makes ½ cup
- 1½ cups (180 grams) confectioners’ sugar
- 2 tablespoons (30 grams) whole milk
- 1 teaspoon (2 grams) packed lemon zest
- In a small bowl, whisk together all ingredients until smooth. Use immediately.
This turned out well. It’s very sweet rather than sour/zesty. I would try this again with cranberries.