Description
A soft and buttery pull apart brioche loaf filled with sweet blueberry filling and finished with a simple glaze. Perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
Units
Scale
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar, plus 2 tablespoons for the filling
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 3/4 cup whole milk, warmed
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, softened
- 1 1/2 cups blueberries, fresh or frozen
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 1 to 2 tablespoons milk for glaze
Instructions
- Preheat the oven to 350°F and lightly grease a 9 x 5 inch loaf pan.
- In a large bowl or mixer bowl, combine the flour, 1/4 cup sugar, yeast, and salt. Add the warm milk, eggs, and vanilla extract, then mix until a shaggy dough forms.
- Knead in the softened butter a little at a time until the dough becomes smooth, elastic, and slightly glossy. Cover and let rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
- Meanwhile, cook the blueberries with the remaining 2 tablespoons sugar, cornstarch, and lemon juice in a small saucepan over low heat for 3 to 5 minutes, just until thickened. Let the filling cool.
- Roll the risen dough into a 12 x 16 inch rectangle. Spread the blueberry filling over the surface, leaving a small border around the edges.
- Cut the dough into strips, stack them gently, then cut again into squares or rectangles. Arrange the stacked pieces upright in the loaf pan.
- Cover loosely and let the shaped loaf rise for 25 to 35 minutes, until puffy.
- Bake for 35 to 40 minutes, or until the top is deep golden and the center is cooked through. Tent loosely with foil if the top browns too quickly.
- Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a rack.
- Whisk together the powdered sugar and 1 to 2 tablespoons milk until smooth, then drizzle over the slightly warm loaf before serving.
Notes
- Use room temperature eggs and softened butter for the best dough texture.
- If the dough feels too soft while shaping, chill it for 15 to 20 minutes.
- Frozen blueberries work well, and they can be cooked straight from frozen.
- Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 16g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 58mg