This bread starts with a buttery, homemade dough, is topped with jammy, roasted blueberries and topped with a lemony glaze.
- 329 grams (2 1/2 cups plus 2 tablespoons) all purpose flour, divided
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons instant yeast
- 1 1/4 teaspoons kosher salt
- 1/4 cup unsalted butter, softened
- 1/4 cup water
- 1/4 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 240 grams (2 cups) fresh blueberries
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 teaspoons lemon zest
- 180 grams (2 cups) confectioners’ sugar
- 2 teaspoons lemon zest
- 2 tablespoons whole milk
To Make the Bread
- In the bowl of a stand mixer, whisk together 1 cup of the flour, the sugar, yeast, and salt.
- In a small saucepan, cook the butter with the water, milk, and vanilla over low heat until the butter is just melted and the mixture is 120 degrees F.
- Pour the butter mixture into the flour mixture and beat with the paddle attachment on low speed until just combined. Add the egg and beat until just combined. Switch to the dough hook and slowly add the rest of the flour, reserving 2 tablespoons for adjusting later.
- Knead the dough on low until you have a smooth, slightly sticky dough. Add some or all of the remaining 2 tablespoons of flour if necessary.
- Shape the dough into a round and place it in an oiled bowl or dough rising bucket. Turn the dough to oil the top. Cover and let rise until doubled, 30 to 45 minutes.
- Turn the dough out onto your work surface and press it into an eight by six inch rectangle. Wrap with cling wrap and refrigerate for an hour and up to 18 hours.
- LIne an 8 1/2 inch by 4 1/2 inch bread pan with parchment paper and spray it with spray oil.
- Roll out the dough to a 13 by 10 inch rectangle. Spread the roasted blueberries over the dough, leaving a 1/2 inch border on the edges.
- Cut the dough into 4 rectangles, 10 inches long and 3 1/4 inches wide. Stack the strips on top of each other, and then cut the stacks into 4 even rectangles.
- Turn the loaf pan onto its end, and stack the rectangles on top of each other from one end of the pan to the other. Turn the pan right side up and loosely cover with cling wrap. Let rise until doubled, about 45 minutes to an hour. Heat the oven to 350 degrees F.
- Bake the loaf for 15 minutes and then tent with foil in the oven. Bake for an additional 25 to 30 minutes, until the loaf reaches 190 degrees F. Let cool in the pan for 15 minutes.
- Remove from the pan and drizzle with the lemon glaze.
- Heat the oven to 400 degrees F.
- Toss the blueberries with the rest of the ingredients and spread them out on a parchment lined baking sheet.
- Roast for 10 to 15 minutes, until the blueberries begin to burst and release their juices. Let cool completely in a bowl.
- Whisk together all of the ingredients.
- Use immediately.