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Fluffy Brioche Blueberry Pull Apart Bread

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A soft, buttery, and sweet brioche bread layered with fresh blueberries and cinnamon sugar, perfect for brunch or dessert. This pull apart bread offers fluffy texture with juicy bursts of blueberry in every bite.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp (one packet) instant yeast
  • 1 tsp salt
  • 3/4 cup (180ml) whole milk, warmed
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) fresh blueberries, washed and patted dry
  • Cinnamon sugar mixture: 2 tbsp sugar mixed with 1 tsp ground cinnamon
  • Optional glaze: 1 cup (120g) powdered sugar mixed with 2 tbsp lemon juice

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F / 43°C) with 1 tbsp of sugar and the yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl or stand mixer bowl, whisk together the flour, remaining sugar, and salt.
  3. Add wet ingredients: To the dry mix, add the yeast mixture, eggs, softened butter, and vanilla extract. Mix on low speed with dough hook or stir with a wooden spoon until dough starts to come together.
  4. Knead the dough: Knead for about 8-10 minutes until smooth and elastic. The dough should be slightly sticky but pull away from the bowl sides cleanly. If too sticky, add a little more flour, 1 tbsp at a time.
  5. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm spot for 1 to 1½ hours, until doubled in size.
  6. Prepare the filling: Mix the cinnamon sugar in a small bowl. Make sure blueberries are dry and ready.
  7. Shape the bread: Punch down the dough gently and turn onto a lightly floured surface. Roll it out into a rectangle about 12×16 inches (30×40 cm). Brush melted butter evenly over the dough.
  8. Layer it up: Sprinkle half of the cinnamon sugar evenly over the dough, then scatter half the blueberries. Roll the dough tightly into a log, then cut into 10-12 thick slices.
  9. Layer in pan: Grease your loaf pan. Place the slices upright side-by-side in the pan. Repeat brushing butter, sprinkling cinnamon sugar, and scattering blueberries on top of the slices if you want extra layers.
  10. Second rise: Cover the pan loosely and let the dough rise again for 30-45 minutes until puffy.
  11. Bake: Preheat oven to 350°F (175°C). Bake bread for 35-40 minutes, until golden brown and a skewer inserted comes out clean. If the top browns too quickly, tent loosely with foil.
  12. Cool & glaze: Let the bread cool in the pan for 10 minutes, then transfer to a rack. Drizzle with optional lemon glaze once cool.

Notes

Use room temperature softened butter for best dough texture. Toss blueberries lightly in flour before layering to prevent sinking and bleeding. Use a serrated knife or dental floss to slice dough cleanly. If bread browns too fast, tent with foil. Allow full rising times for fluffy texture. Frozen blueberries can be used if thawed and drained well.

Nutrition

Keywords: brioche, blueberry bread, pull apart bread, homemade dessert, brunch bread, cinnamon sugar bread, easy bread recipe

Find it online: https://swooshspice.com/fluffy-brioche-blueberry-pull-apart-bread-recipe-easy-homemade-dessert-ideas/