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.
Servings Prep Time
6 people1 loaf 30 minutes
Cook Time Passive Time
30-35 minutesuntil golden brown 60 minutes
Servings Prep Time
6 people1 loaf 30 minutes
Cook Time Passive Time
30-35 minutesuntil golden brown 60 minutes
Lemon Sugar Filling
Lemon Icing
  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 9×5 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.
  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.