Lemon Blueberry Pull-Apart Bread
You won't believe this lemon blueberry pull-apart bread takes only 5 ingredients! Jammy and sweet, with lemon curd and blueberry preserves, it's easy to see why this flavor combination is a classic.
Ingredients
Method
- Preheat the oven to 350 degrees F (180 degrees C). Spray an 8 1/2×4 1/2-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on 2 sides. Split biscuits in half horizontally, creating 16 biscuit halves. Spread blueberry preserves evenly over 1 side of 8 of the biscuit halves. Spread lemon curd evenly over 1 side of remaining 8 biscuit halves.
- Stack 4 of the biscuit halves, alternating between preserves and lemon curd (ensuring each filled side faces the plain side of the next biscuit); repeat stacking with remaining 12 biscuits to yield 4 stacks. Quickly place stacks in prepared loaf pan so that biscuits are standing straight up.
- Bake in the preheated oven until well browned and a wooden pick inserted into the center of biscuit comes out clean, about 50 minutes, loosely tenting with aluminum foil halfway through baking. Let cool in pan for 10 minutes.
- Using parchment paper as handles, carefully lift bread from pan; discard parchment. Stir together sugar and milk in a small bowl; drizzle evenly over bread. Serve warm. Recipe developed by Craig Ruff
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