Blueberry Cream Cheese. The greatest blueberry and cream cheese pull-apart bread. This food looks and sounds incredible!
This fantastic and insanely delicious Blueberry-Cream Cheese Pull-Apart Bread recipe should not have been written at this late hour.
Because I was wishing for a late-night delicious treat before going to bed that I could just snag the bread from my computer screen.
This is a recipe for pull-apart bread, as the name implies. Cream cheese and fresh blueberries are layered into the bread mixture before baking.
A delicious and luscious pull-apart bread emerges after baking, which you can have for breakfast, afternoon tea, or any other time of day.
This Blueberry-Cream Cheese Pull-Apart Bread comes together quickly and easily using frozen store-bought dough.
Just take a look at the photographs, they’re not exaggerating, and I strongly encourage you to grab the materials and create this dish right away.
Each serving of this recipe contains only 436 calories.
I’d happily eat this bread any time of day!
- 30 g of thawed frozen white bread dough
- 56 g of cream cheese
- 3 tablespoons of granulated sugar
- 3 tablespoons of sliced almonds
- ½ teaspoon of grated lemon zest
- 1 cup of blueberries
- 1 pinch of nutmeg
- Confectioner’s sugar
- On a slightly floured surface, roll and stretch the dough into a 12-inch square.
- Serve with a sprinkle of nutmeg and a sprinkling of lemon zest on top.
- Spread on top of the dough. Add the blueberries and lightly press them into the granulated sugar and sliced almonds, which you’ve combined to make 2 tablespoons of sugar.
- Make four stacks of four squares each by slicing the cake into sixteen little squares.
- In a 9-by-5-inch loaf pan, lay each stack on its side and bake for 45 minutes. Make gentle separations between the layers of dough so that the mixture fills the pan to the rim. The remaining 1 tablespoon each of granulated sugar and sliced almonds should be sprinkled on top.
- For 1 to 2 hours, let the dough rise in a warm location, lightly covered with plastic wrap.
- Preheat oven to 350 degrees Fahrenheit.
- For 40 to 45 minutes, bake the loaf until it’s golden and cooked through.
- Let it cool for 15 minutes, then use a knife to release the borders. Allow it cool for 30 minutes on a platter. Immediately prior to serving, sprinkle with powdered sugar.