Blueberry-Cream Cheese Pull-Apart Bread
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
36
Sourness
51
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Gently separate the dough layers so the dough fills the pan
2
Sprinkle with the remaining 1 tablespoon each granulated sugar and sliced almonds
3
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
4
Preheat the oven to 350
5
Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly)
6
Let cool 15 minutes in the pan, then loosen the edges with a knife
7
Remove to a plate and let cool 30 minutes
8
Dust with confectioners' sugar before serving
9
Photograph by Levi Brown
10
Place each stack on its side in a buttered 9-by-5-inch loaf pan
11
Roll and stretch the dough into a 12-inch square on a lightly floured surface
12
Combine the cream cheese, lemon zest and nutmeg in a bowl
13
Spread over the dough
14
Sprinkle with 2 tablespoons each granulated sugar and sliced almonds, then the blueberries, pressing lightly
15
Cut into 16 small squares and make 4 stacks of 4 squares each