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Blueberry-Cream Cheese Pull-Apart Bread - the best pull-apart bread loaded with cream cheese and blueberries. So delicious!
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.
Frequently Asked Questions
This recipe is 438 calories per serving.
What To Serve With Blueberry Cream Cheese Pull Apart Bread
For a delightful afternoon tea, I recommend the following recipes:
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Blueberry-Cream Cheese Pull-Apart Bread
Ingredients
- 1 pound (500g) frozen white bread dough, thawed
- 2 ounces (60g) 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
Instructions
- Roll and stretch the dough into a 12-inch (30 cm) square on a lightly floured surface. In a bowl, combine the cream cheese, lemon zest, and nutmeg. Spread the mixture over the dough. Sprinkle with 2 tablespoons each of granulated sugar and sliced almonds, followed by the blueberries, pressing them lightly.
- Cut into 16 small squares and form 4 stacks of 4 squares each. Place each stack on its side in a buttered 9-by-5-inch (23 x 12 cm) loaf pan. Gently separate the dough layers so that they fill the pan. Sprinkle with the remaining 1 tablespoon each of granulated sugar and sliced almonds. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises to half its size, about 1 to 2 hours.
- Preheat the oven to 350°F (176°C). Bake the loaf until it is browned and cooked through, about 40 to 45 minutes (tent with foil if it browns too quickly). Let cool in the pan for 15 minutes, then loosen the edges with a knife. Remove the loaf to a plate and let it cool for 30 minutes. Dust with confectioners' sugar before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
thank you.
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.