BLUEBERRY-CREAM CHEESE PULL-APART BREAD
Provided by Food Network Kitchen
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the cream cheese, lemon zest and nutmeg in a bowl. Spread over the dough. Sprinkle with 2 tablespoons each granulated sugar and sliced almonds, then the blueberries, pressing lightly. Cut into 16 small squares and make 4 stacks of 4 squares each.
- Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1 tablespoon each granulated sugar and sliced almonds.
- 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.
- Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes. Dust with confectioners' sugar before serving.
BLUEBERRY BUCKLE PULL-APART BREAD
Cinnamon-sugar biscuit bites are baked with blueberries and topped with a sugar glaze. I love serving this at brunches or at summer picnics. Best if served warm.
Provided by IIJUAN12
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
- Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
- Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
- Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
- Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.
- Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.
- Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 48.5 g, Cholesterol 31.2 mg, Fat 19.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 9.3 g, Sodium 649.7 mg, Sugar 25.1 g
BLUEBERRY PULL APART BREAD
My grocery store had fresh blueberries on sale this week and I bought four pints. We have had pancakes, and muffins galore. I came up with this and everyone liked it . We will make this again, and with different berries as they come in season.
Provided by Jackie H.
Categories Quick Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Spray non-stick loaf pan with cooking spray.
- Mix sugars and cinnamon together until well blended.
- Cut each biscuit into thirds.
- Dip biscuits into melted butter, then roll in sugar mixture.
- Place one layer of biscuits in pan.
- Sprinkle samll aprt of berries on top.
- Repeat until loaf pan is 3/4 full.
- Pour any remaining sugar on top.
- Bake 30-35 minutes until golen brown.
Nutrition Facts : Calories 864.2, Fat 51.9, SaturatedFat 24.9, Cholesterol 82.9, Sodium 1814.8, Carbohydrate 91.6, Fiber 2.5, Sugar 33.5, Protein 11
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