Print Recipe
4.5 from 2 votes

Blueberry Cream Cheese Pull Apart Bread

Cook Time35 mins
Total Time35 mins
Course: Bread
Servings: 1 loaf
Author: Melanie Kathryn - Gather for Bread


  • 1 cup milk whole or 2% warm (about 110 degrees)
  • 2 teaspoons active dry yeast *See Notes*
  • 3 Tablespoons unsalted butter softened
  • 1 egg
  • 1/4 cup sugar
  • 3 1/4 - 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Filling:
  • 8 ounces cream cheese softened
  • 1/3 cup sugar
  • 1 cup blueberries fresh or frozen


  • In a small bowl or measuring cup combine yeast and milk. Let sit for about 10 minutes until yeast is softened.
  • You could also try instant yeast which does not need to be dissolved.
  • In a large mixing bowl combine yeast/milk mixture with butter, egg, and sugar. Gradually add in 3 1/4 cups flour. Beginning kneading with a dough hook. After a few minutes if the dough looks too wet add extra flour 1 tablespoon at a time until you have a nice smooth dough. The dough should slap sides of the bowl and stick to the bottom. Add water a tablespoon at a time if dough feels too dry. Knead for a total of 6-7 minutes. Place in a greased bowl. Let rise for about 1 hour or until doubled.
  • Press dough down. On a floured surface roll dough into a 20 x 12 inch rectangle.

Prepare Filling:

  • In a mixing bowl cream together cream cheese and sugar for about 2 minutes. Stir in blueberries.
  • Cut into 5 (4-inch strips), then cut crosswise 6 times, making 30 (4x2-inch) rectangles. Spread each with a tablespoon of cream cheese filling.
  • Make 5 stacks of dough with 6 rectangles in each stack. Layer stacks in loaf pan with cream cheese sides facing each other. For end, pieces make sure cream cheese sides are facing in and not out. (Dough should be at both ends to avoid sticking.)
  • Preheat oven to 350 degrees.
  • Let rest for 20-30 minutes before baking. Bake 30 - 35 minutes or until puffed and golden brown. Cool 10 minutes. Remove from pan to cooling rack. Cool for about 1 hour.


It's important to have the milk at the right temperature for the yeast to be softened to use. If it's too warm it will not work and if it's too hot it will kill the yeast.
I use a thermometer to make sure dough is baking through in the center. Sometimes it can appear done with these types of dough but the very center will still be undone. The best way to check is to make sure the center of the loaf reads about 200 degrees.
If you feel the bread is browning too quickly and it's still not done, make a foil tent to cover the dough.