The Best Roasted Blueberry Pull-Apart Loaf You’ll Ever Bake

This beautiful pull-apart loaf layers tender dough with a roasted blueberry filling that bursts with sweet, tart flavor. It’s a delightful way to enjoy a classic bakery-style treat at home—lightened up with wholesome ingredients and perfect for breakfast, brunch, or a comforting afternoon snack.

Why You’ll Love This Recipe

Fresh Fruit Focused: Roasted blueberries add depth and natural sweetness.
Soft and Pull-Apart Perfect: Each slice pulls away with delicious, juicy layers.
Lower in Sugar & Fat: Made with lightened ingredients but still rich in flavor.
Great for Sharing: Ideal centerpiece for brunches or family breakfasts.

Ingredients

For the Dough

• 1 1/4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup whole wheat flour
• 1 tbsp sugar substitute (or coconut sugar)
• 1 tsp instant yeast
• 1/4 tsp salt
• 1/2 cup warm unsweetened almond milk (or skim milk)
• 1 tbsp light butter or olive oil

For the Roasted Blueberries

• 1 cup fresh or frozen blueberries
• 1 tsp lemon juice
• 1 tsp cornstarch
• 1 tbsp maple syrup or honey (optional, depending on sweetness)

Optional Glaze

• 1/4 cup powdered sugar substitute
• 1–2 tsp milk or lemon juice

Instructions

Roast the Blueberries

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Toss blueberries with lemon juice, cornstarch, and optional maple syrup.
• Spread on the baking sheet and roast for 10–12 minutes until bubbly and thickened. Let cool.

Make the Dough

• In a large bowl, mix flours, sweetener, yeast, and salt.
• Add warm milk and butter/oil. Stir to form a soft dough.
• Knead on a floured surface for 5 minutes until smooth.
• Cover and let rise in a warm place for 1 hour, or until doubled.

Assemble the Loaf

• Roll the dough into a large rectangle (about 9×12 inches).
• Spread the roasted blueberry mixture evenly over the surface.
• Cut into 4 equal strips, stack them, then cut again into 4 squares.
• Stack the squares vertically into a greased loaf pan.
• Cover and let rise for 20–30 minutes while oven preheats to 350°F (175°C).

Bake the Loaf

• Bake for 25–30 minutes, or until golden and cooked through.
• Let cool in the pan for 10 minutes before transferring to a wire rack.

Add the Glaze (Optional)

• Whisk powdered sweetener and liquid of choice to create a light glaze.
• Drizzle over the cooled loaf before serving.

Nutritional Information (Per Slice, Approximate)

Calories: 160 | Carbs: 25g | Fat: 4g | Protein: 4g | Fiber: 3g | Sugar: 6g

Tips for Success

• Use Fresh or Frozen Berries: Both work well, just make sure frozen berries are roasted thoroughly.
• Let It Rise: A second short rise in the pan helps the loaf puff up and bake evenly.
• Stack Carefully: The layered format gives it the pull-apart texture—don’t skip it!
• Serve Warm: Tastes best slightly warm, with the berries juicy and glaze just set.

Why This Recipe Works

• Rustic and Beautiful: The folded look creates visual appeal and easy portions.
• Not Too Sweet: Naturally sweet from fruit and lightly glazed for balance.
• Simple Ingredients, Big Flavor: Nothing artificial—just basic pantry staples and fresh berries.
• Fun to Make: Rolling, stacking, and assembling make this a hands-on, rewarding bake.

This Roasted Blueberry Pull-Apart Loaf is the kind of cozy treat that feels indulgent without being heavy. It’s packed with fruit, light in sweetness, and perfect to enjoy with coffee or tea. Share it fresh from the oven or slice it up for the week—you’ll come back to it again and again.