A couple weeks ago I went blueberry picking and after devouring most of them, I was left with enough to do some baking. I had the sudden inspiration to make blueberry scones, a baked good I had never attempted. I don’t even really like scones, so who knows what I was thinking. At any rate, I started googling blueberry scone recipes and came across what might be my new favourite baking blog. La Petite Brioche is written by Christina Rose who is some kind of baking prodigy. Her site is replete with beautiful photos of mouth-watering photos of deliciousness (with the exception of some recipes that involve meat….why pollute a perfectly good dessert website with MEAT?!). Anyway, as soon as I discovered Christina’s blueberry scone recipe I quickly discovered that I no longer wanted to make blueberry scones. Not because it didn’t look like amazing but because below it, I discovered an even more drool-worthy recipe, for lemon blueberry pull-apart bread. Check out the photo for yourself. Needless to say, the scones were quickly forgotten. This bread seemed like a real project, something that I was feeling up for, given that I had an open Saturday afternoon in front of me.
I followed Christina’s recipe exactly, except that I used one less lemon than she suggested (only because I only had two), and I found that the dough actually yielded 1.5 loaf pans’ worth of bread…a very happy finding. I baked the half loaf for dessert that night and put the full loaf tin (unbaked) in the fridge to bake the next day. This worked wonderfully! I will not bother to record the recipe here, because Christina does a fantastic job of giving a step-by-step rundown of how to make this somewhat complicated recipe. Click here and give it a try!
Here are two photos of my process:
This is how my loaf looked before I baked it:
And this is how it looked when I took it out of the oven, before icing it. The nice thing about this recipe is that it cools really quickly: you can eat it about 15 minutes after it comes out of the oven. Perfect!