Combine 1 cup bread flour, salt, sugar and yeast using paddle attachment on stand mixer. Heat water and milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk mixture and butter to flour mixture and mix until combined.

Switch to dough hook and knead for 4 minutes on medium speed. Gradually add enough remaining flour and all of the cinnamon and knead with dough hook 5 to 7 minutes until smooth and sticky.

Gently stir in blueberries.

Place dough in a lightly oiled bowl. Cover with plastic wrap. Let rise until doubled, about 30 minutes. If you press finger lightly in the dough and it leaves an indention it has fully risen.

Cover and let rest for 10 minutes. Grease 2 - 9 inch loaf pans. Divide dough into 2 equal pieces.

Form and shape into loaves. Flour work surface. Pat into a oval. Take top 1/3 and fold down.Seal seam with your palm. Take bottom 1/3 and fold up. Seal seam with heel of hand again pressing gently.Fold dough in half. Tuck and press to seal final seam. Place in prepared loaf pans. Cover with greased or sprayed plastic wrap.Let rise until doubled, about 30 minutes.

Preheat oven to 350 degrees. Bake for 35-40 minutes, until golden brown. Brush with remaining melted butter. Remove from pans; cool on wire rack 10 minutes. Combine glaze ingredients; drizzle on loaves. Delicious served warm.