Blueberry Pull-Apart Bread with Cream Cheese Icing

This Blueberry Pull-Apart Bread with Cream Cheese Icing is fun, fruity, and perfect for Special Holiday Breakfasts and Brunch, or even just because! It’s not too sweet, and is the ultimate pairing to a savory breakfast. The Cream Cheese Icing, while optional, really elevates it. You’ll definitely want seconds!

Aaah, breakfast.. probably the most appreciated food group in my household. The amount of times that my kids ask for breakfast for dinner a week, I can’t even tell you, because it’s almost every day. Given that we eat breakfast-type foods entirely too often, I am always tasked with coming up with different meals and treats for our breakfast AND breakfast dinners.

During one of his homeschool lessons, Grayson made some blueberry sauce and brought it home to me. Having like three jars of this sauce, I started contemplating what to make with it. First, I landed on muffins, but I quickly changed my mind to this Blueberry Pull-Apart Bread with Cream Cheese Frosting.

While this might be my first recipe *ever* that has an element that is not “Quick and Easy”, the part that takes a little time really is worth it!

Though, you can totally adapt this to be a Quick and Easy recipe and save yourself some time here by using canned biscuits. I would get 2 cans to be save, but you can probably get away with one. Cut them into fourths, and then start at #6 on the DOUGH INSTRUCTIONS AND BREAD ASSEMBLY portion of the instructions.

One thing that I really love about it, is that the dough isn’t sickly sweet– of course, if you’d like it to be super sweet– just add more sugar and maybe even some vanilla extract to your homemade dough.

Let’s get to it! (Scroll to the bottom of the page for the Printer Friendly directions)…

YOU WILL NEED:

FOR HOMEMADE DOUGH (BYPASS THIS IF YOU USE CANNED BISCUIT DOUGH)

• 3 and 1/4 Cup All-Purpose Flour
• 2 and 1/4 TSP Active or Rapid Yeast
• 1/2 Cup Granulated Sugar
• 1 Cup Milk, warmed to 110 Degrees
• 1/2 Cup Water, warmed to 110 Degrees
• 1 TSP Salt
• 2 TBSP Butter, Melted

FOR THE BLUEBERRY SAUCE

• 2 Cups Fresh or Frozen Blueberries
• 1/2 Cup Granulated Sugar

FOR THE CREAM CHEESE ICING

• 4 Oz Cream Cheese
• 1 1/2 Cup Powdered Sugar
• 3-4 TBSP Milk
• 1 TSP Lemon Juice

 

INSTRUCTIONS:

BLUEBERRY SAUCE

1. Mix the Blueberries and Sugar together in a pot on the stove, and set it to boil… you can slightly mash the blueberries together to create the sauce consistency. Allow to heat/boil for a few minutes, keeping a constant eye on it and stirring frequently. Allow to cool.
2. That’s it… that’s the sauce.

CREAM CHEESE ICING

1. Mix together softened cream cheese, powdered sugar, milk, and lemon juice — add in milk/sugar as needed until desired consistency is reached. We want it to drizzle but not be runny.

DOUGH INSTRUCTIONS AND BREAD ASSEMBLY (BYPASS THIS IF YOU USE CANNED DOUGH)

1. Add the Flour and Salt to your mixer (or bowl) and stir together
2. After warming the milk and water, and melting the butter– add those ingredients along with the yeast AND the sugar to a medium sized bowl and mix together thoroughly.



3. Combine your wet ingredients to your dry. If using your stand mixer, make sure you are using your dough hook– this will need to mix anywhere from 6-9 minutes. You will know it’s ready when it has formed a shiny ball. If the ball isn’t forming, or if it seems too sticky, add in more flour 1-2TBSP at a time.



4. Once you have a nice dough ball formed, place it in a bowl sprayed down with non stick spray (I just used Avocado Oil Spray), and turn the ball over to ensure both sides have spray on them. Cover it tightly with a piece of plastic wrap (also sprayed with non stick spray), and let rise for about two hours.



5. Once the dough ball has risen, it should have doubled in size, take it out and place on a floured work surface. Spread it out as much as it will go without creating holes in it, and cut into as many small squares as you can.



6. Roll each piece into loosely formed balls, and roll into Blueberry Sauce. I did about 10 at a time.



7. Once you’ve tossed your dough balls into the blueberry sauce, begin placing them sporadically into the Bundt pan, also sprayed with non stock spray. Continue this until all of your dough is coated and in the bundt.



8. Allow to rise one more time, for about an hour.
9. While your bread is rising one more time, preheat your oven to 350. Bake for 30-35 minutes until golden brown on top. The magic number for my oven was 30 minutes and I turned the oven off and let it sit in the cooling oven for about 3 minutes. LET IT REST! Preferably for 5-10 minutes, and then remove from pan onto serve ware.



10. Drizzle Cream Cheese Icing on top. Enjoy!