🫐✨ Blueberry Lemon Pull-Apart Bread 🍋 I used the blueberries I picked and omg they taste so sweet Dough * 3 cups all-purpose flour (360g) * 5 tbsp melted butter (71g) * 3 tbsp granulated sugar (38g) * 1 tsp salt (6g) * 2¼ tsp active dry yeast (7g) * 1 large egg (50g) * ¾ cup warm milk (180g) * 1 tsp vanilla extract Blueberry Compote * 300g blueberries (about 2 cups) * 75–90g granulated sugar (6–7 tbsp) * 1 tbsp lemon juice * ½–1 tsp lemon zest * 10–12g cornstarch (1–1½ tbsp) * 30g water (2 tbsp) Lemon Glaze * 1 cup powdered sugar (120g) * 1–2 tbsp milk (15–30g) * 1 tbsp melted butter (14g) * Splash of vanilla extract * 1 tbsp lemon zest Instructions In a bowl, combine the warm milk, sugar, and yeast. Let sit for 8–10 minutes until foamy. Add the egg, melted butter, and vanilla extract, then mix until combined. Stir in the flour and salt, then knead for about 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour, or until doubled in size in warm area. While the dough rises, make the blueberry compote. Add the blueberries, sugar, lemon juice, and lemon zest to a saucepan over medium heat. Cook for 5–7 minutes until the berries burst and become juicy, lightly mashing them as they cook. Stir together the cornstarch and water, then add the slurry to the blueberries. Cook for another 1–2 minutes until thickened. Remove from the heat and let cool completely. Once the dough has risen, roll it into a large rectangle. Spread the cooled blueberry compote evenly over the dough. Cut into strips, stack the strips, then slice into squares. Arrange the pieces upright in a greased loaf pan. Cover and let rise for another 30 minutes in warm area. Bake at 350°F (175°C) for 35–45 minutes, or until golden brown. To make the glaze, whisk together the powdered sugar, milk, melted butter, vanilla, and lemon zest until smooth. Drizzle over the warm pull-apart bread and enjoy! 🍋🫐 #blueberry #pullapartbread #blueberrylemon #breadmaking #baking - @cheff.omi