It’s past 10 pm and it’s actually a very bad idea to be writing this amazing and crazy delicious Blueberry-Cream Cheese Pull-Apart Bread recipe.
Why? Because now I wished I could grab the bread off my computer screen, as a late-night sweet treat before my bed time.
As the name suggested, this is a pull-apart bread recipe.
The layer of the bread dough is loaded with cream cheese and fresh blueberries.
And after baking, the dough transforms into a sweet and decadent pull-apart bread that you just can’t stop eating, not just late nights, but as a breakfast, afternoon tea, or whenever.
I sure won’t mind eating this bread any time of the day!
This Blueberry-Cream Cheese Pull-Apart Bread recipe is extremely easy to make, with store-bought frozen dough.
Just look at the mouthwatering pictures, they don’t lie, and I urge you to get the ingredients and make it immediately.
How Many Calories per Serving?
This recipe is only 436 calories per serving.
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Blueberry-Cream Cheese Pull-Apart Bread
- 1 pound frozen white bread dough, thawed
- 2 ounces cream cheese, at room temperature
- 1/2 teaspoon grated lemon zest
- Pinch nutmeg
- 3 tablespoons granulated sugar
- 3 tablespoons sliced almonds
- 1 cup blueberries
- Confectioners' sugar (for serving)
- Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the cream cheese, lemon zest and nutmeg in a bowl. Spread over the dough. Sprinkle with 2 tablespoons each granulated sugar and sliced almonds, then the blueberries, pressing lightly.
- Cut into 16 small squares and make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1 tablespoon each granulated sugar and sliced almonds. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
- Preheat the oven to 350°F (176°C). Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes. Dust with confectioners' sugar before serving.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
We don’t have frozen bread dough in Germany either, Suzy, but I guess you can easily find a recipe for white bread dough on the internet.
Yeah I am sorry but this recipe called for frozen bread dough.
we dont have frozen bread dough in the uk, what could I use instead ?
Frozen bread dough isn’t available in Australia either but you can get bags of fresh “pizza” from which I’ve made small dinner rolls and made cheese sliced kransky sausages plaits. If I can get it really fresh won’t be light but might be worth a try. Or maybe my sourdough maybe.
what is the brand name and type for this bread dough? I live in Los Angeles, hope I can find your bread dough here.
I think I used Bridgeford.
Can you share recipe for bread dough? Can’t wait to try this yummy looking bread.
Hi Faz, I used frozen bread dough for this recipe but you can make the bread dough from scratch. I will share the bread dough recipe next.
Do you publish the cookies recipes books? I ever lived in Johor, one night I ate a red colour kwetiao, a mild taste and not really spicy in a pasar malam. I cannot forget that delicious kwetiao but I cannot find the name or that recipes. I become the member of malaysian cooking groups at fb and had browsing that kwetiao. Dear Bee, can you tell me the name of that kwetiao? If you dont mind can you give the recipe. Thank you. From Eka , Indonesia
Sorry I don’t know.