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