Gooey Lemon Blueberry Pull-Apart Bread will have your guests drooling and your kids watching the oven door so they can have the first slice. Great for Brunch or Mother’s Day.

Lemon Blueberry Pull-Apart Bread with 2 whole lemons in the background, fresh Florida Blueberries scattered and some fresh min.

Do you get intimidated about making bread? Here’s my confession – making bread intimidates the heck out of me.  I break out into a cold sweat, my heartbeat picks up the pace as if I’m running a marathon. I feel a bit sick. I rock at cooking, especially Italian & French.  Bread – not so much.  It’s the proofing, the yeast, measuring … how do I know when it’s risen enough … so many questions float by in my head.

My super awesome friend Lacy from Razor Family Farms makes the best bread & does it with grace and ease.  I’ve tried her bread recipes, but according to Dude-oh-Dude, I’ve never mastered nor come close to when she bakes bread for us. Sigh. Often, I march to the store for baked bread …UNTIL I received a beautiful package in the mail from Red Star Yeast. Included were a red mixing bowl, kitchen towel, bowl scraper, plastic mat & some packets of platinum superior baking yeast.

Originally, I was going for a simple bread recipe, but the idea of combining lemon with my beloved blueberries in a gooey pull-apart bread was too great to resist. Besides, I was using Red Star Platinum Superior Baking Yeast – what could go wrong? Nothing. I had the Red Star Platinum in my corner.

Lemon Blueberry Pull-Apart Bread Overhead view with a lemon, blueberries and mint in the background

Red Star says their Platinum superior is simple to use yeast which strengthens and improves the dough and gives volume to your bread.  Another advantage when using Platinum Superior is the risk of dough collapsing after proofing or during basking is decreased. Phew, because it’s a fear of mine when baking bread.  For me, the best part of using the Platinum yeast is that you mix it with dry ingredients and half of the flour in the recipe. What?! Yes, open the yeast packet, dump it into half the flour and dry ingredients.  Love how simple this was going to be…

Gooey Lemon Blueberry Pull-Apart Bread closeup with left pointer finger and thumb pulling out a piece of bread

I added 1/2 teaspoon of Nielsen-Massey  Pure Lemon Extract because of the pure bright flavor which would enhance my dish. The ingredients for the extract: Alcohol 90%, Natural Oil of Lemon, Water. It is Kosher, gluten-free certified, all natural, allergen-free and GMO-free. Definitely what I’m looking for in an extract.  I measured, mixed, sampled, stirred and my Gooey Lemon Blueberry Pull-Apart Bread came out delicious!  During making the dough, as you get to the step of rolling it out into a rectangle – don’t worry, mine was close to a rectangle, but not nearly as perfect as other recipes I’ve seen. One of the best parts of this Gooey Lemon Blueberry Pull-Apart Bread – it doesn’t have to be perfect!

Gooey Lemon Blueberry PullApart Bread front view closeup with 1 lemon in background and fresh blueberries scattered around plate

I did check on the Gooey Lemon Blueberry Pull-Apart Bread a few times during baking.  The top started to get too brown, so I loosely placed aluminum foil over the top to prevent further browning.

Boy did the Gooey Lemon Blueberry Pull-Apart Bread come out so pretty. The Platinum Yeast took away my fear of bread baking and it was simple to use.  The real proof would be in the taste.  Dude-oh-Dude came home for the day just in time to sample the bread.  He said it was good…really good! The lemon flavor from the Pure Lemon Extract I put in the dough was a hit.

I was leaving on an airplane shortly after I pulled the Gooey Lemon Blueberry Pull-Apart Bread out of the oven or I would have continued creating bread recipes.  I’ve returned home for a few days and creating more bread recipes is now on my mind because of the yeast I used.  A big hug & fist bump goes out to the people at Red Star Yeast for making me a bread baking rock star in my son’s eyes.

The recipe is gooey.  Don’t worry about the mess. Enjoy how happy everyone is when they devour this Gooey Lemon Blueberry Pull-Apart bread you made them.

Print Recipe
Gooey Lemon Blueberry Pull-Apart Bread
Gooey Lemon Blueberry Pull-Apart Bread will have your guests drooling and your kids watching the oven door so they can have the first slice. Great for Brunch or Mother's Day.
Gooey Lemon Blueberry Pull-Apart Bread closeup with left pointer finger and thumb pulling out a piece of bread
Cuisine Breads
Prep Time 30 minutes
Cook Time 30-35 minutes until golden brown
Passive Time 60 minutes
Servings
1 loaf
Ingredients
Lemon Sugar Filling
Lemon Icing
Cuisine Breads
Prep Time 30 minutes
Cook Time 30-35 minutes until golden brown
Passive Time 60 minutes
Servings
1 loaf
Ingredients
Lemon Sugar Filling
Lemon Icing
Gooey Lemon Blueberry Pull-Apart Bread closeup with left pointer finger and thumb pulling out a piece of bread
Instructions
Dough
  1. Use a standard mixer bowl. Use the Paddle attachment.
  2. Add 1/2 (half) the Flour to mixer bowl.
  3. Add Dixie Crystal Sugar.
  4. Add 1 packet of Red Star Platinum instant yeast.
  5. Add Salt.
  6. Mix the above dry ingredients together.
  7. In a pot: heat Milk & butter until warm (120-130 degrees)
  8. Add warm butter & milk mixture to the flour mixture.
  9. Add Nielsen-Massey Pure Vanilla.
  10. Add Nielsen-Massey Pure Lemon Extract.
  11. Blend at low speed until incorporated.
  12. Beat in eggs one at a time.
  13. Continue beating at medium speed for 3 minutes.
  14. Switch to dough hook.
  15. Mix in the remaining flour, a little at a time to make a soft dough.
  16. Knead dough for 5 minutes.
  17. Place dough in greased bowl, turning the dough over to grease all sides.
  18. Cover dough. Let rise in warm place for approximately 15 minutes.
Prep oven & loaf pan
  1. Pre-heat oven to 350F
  2. Grease 9x5 loaf pan
  3. Line bottom of loaf pan with parchment paper. Pro tip: Place loaf pan on parchment paper, trace an outline of the bottom of the pan on the paper. Cut out. Place in pan.
  4. Place 2 sheets of parchment paper in the loaf pan. One horizontal and 1 vertical. Leave a 1 1/2" overhang on each side to ease removal of baked loaf.
  5. Butter parchment paper.
Lemon & Blueberry Sugar Filling
  1. While dough is resting, make this filling in a small, separate bowl.
  2. Add Dixie Crystal Granulated Sugar to the bowl.
  3. Add Lemon Zest to this bowl.
  4. Combine ingredients.
  5. Pro-tip: do NOT add blueberries.
Dough After 15 min rest
  1. Punch down the dough.
  2. On a floured surface, roll the dough into a 20"x12" rectangle. Pro tip: Wait 5 minutes to let the dough rest. It won't spring back as much if you do.
  3. Use a rubber spatula to spread softened butter over rectangle dough.
  4. Cut dough into 5 strips of 12"x4" rectangles. Pro tip: use a pizza cutter and ruler.
  5. Sprinkle 1 1/2 Tbsp Lemon/Sugar over the 1st buttered 12"x4" rectangle.
  6. top 1st rectangle with blueberries.
  7. Place the 2nd 12"x4" rectangle on top of the 1st rectangle.
  8. Sprinkle 1 1/2 Tbsp Lemon/Sugar over the 2nd buttered 12"x4" rectangle.
  9. Add blueberries to the 2nd rectangle.
  10. Continue these steps for 3rd, 4th & 5th rectangles.
  11. Cut the 12"x4" Stack into 6 rectangles 4"x2"
  12. Transfer stacks to pan with the cut side up and place them side by side. Pro Tip: Use a pastry scooper to help you transfer to pan.
  13. Loosely cover the pan with plastic wrap.
  14. Let covered stacks of dough rise in a warm place 30-50 minutes.
  15. Pro tip: Push your finger into the dough. If the indent made with your finger stays, the dough has risen enough to bake.
Baking
  1. Bake 30-35 minutes or until Golden Brown. Pro tip: Check on the bread 15 minutes followed by 5 minute increments. (DO not open oven door). If the top of the bread is getting darker too fast (mine did) loosely cover with aluminum foil.
  2. Cool 10-15 minutes on a wire rack.
  3. Use the long sides of the parchment paper to remove loaf from the pan. Set aside onto a cooling rack. Pro tip: cut one side of the parchment paper close to the bottom of the bread. Tilt the bread to remove the parchment paper from the opposite side.
  4. Drizzle icing over the bread.
  5. Serve Gooey Lemon Blueberry Pull-Apart Bread warm or at room temperature.
    Gooey Lemon Blueberry Pull-Apart Bread closeup with left pointer finger and thumb pulling out a piece of bread
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brunch week 2017 May 8-13

 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Gooey Lemon Blueberry Pull-Apart Bread Pinterest pin