Blackberry Lemon Pull Apart Loaf

The mornings grow longer, coaxing us to start our days early. Bright rays poke through windows, slowly sweeping away the previous night’s waning darkness. The pungent tang of yeast bites at tired nostrils as busy hands work a dough into a ball. A towel is draped gently over the growing dough and time is left to do its thing.

Minutes pass by, the morning now brighter, and hands go back to work. This time they take a delicate approach, carefully rolling out, slicing, shaping, spreading, dusting and stacking. Layers of dough, lemony sugar and tart blackberry jam build in the heavy, old loaf pan. The towel is brought back and time is again the last man left working in the flour-dusted kitchen.

A wave of heat washes over a face as the pan is slid into the oven. Minutes are counted. Beautiful aromas float around the kitchen. Plates are stacked and forks found.


Blackberry Lemon Pull Apart Loaf

[tabs tab1=”Information” tab2=”Yield” tab3=”Difficulty” tab4=”Time” tab5=”Serving Suggestions”] [tab id=1]This recipe can be used for cinnamon rolls, twists and knots.  [/tab] [tab id=2]This recipe yields 1 9×4″ loaf.[/tab] [tab id=3]This recipe is easy. See the recipe difficulty key for more information.[/tab] [tab id=4]This recipe will take 4 hours +. Prep – 20 minutes, Rising – 2 hours, Shaping – 20 minutes, Proofing – 30-45 minutes, Baking – 30-35 minutes[/tab] [tab id=5]Store at room temperature covered. Never store bread in the fridge. This loaf should last 2-3 days. [/tab] [/tabs]


Stand Mixer with Dough Hook
or Large Bowl & Spoon
Paring Knife
9×4″ Loaf pan

Dough Ingredients

1 tablespoon active yeast
1 cup whole milk
2 ounces raw honey
2 tablespoons lemon zest
2 eggs
1 pound 2 ounces (18 ounces) all-purpose flour
3 to 5 ounces whole wheat flour
6 ounces butter, at room temperature
1/2 teaspoon salt

Filling  Ingredients

2 ounces sugar
1 tablespoon lemon zest
2 ounces blackberry jam

Frosting  Ingredients

2 ounces powdered sugar
2 to 4 tablespoons milk
1 teaspoon vanilla

1. Heat the milk to 140°F over medium-low heat. Remove from the heat and allow the milk to cool to 110°F. This step is necessary to kill an enzyme in milk that can impede the yeast’s ability otherwise.

2. Once the milk has cooled to 110°F, pour the milk into the bowl of a stand mixer or a large bowl. Add the yeast and stir until the yeast has completely dissolved.

3. Add the honey, lemon zest, eggs, all the all-purpose flour, 2 ounces of the whole wheat flour and butter. Mix until a dough begins to form.

4. Add the salt. Knead the dough (on medium-low speed) for about 7 to 10 minutes. If the dough looks very sticky and does not pull away from the sides of the bowl, add a little of the remaining whole wheat flour. The dough should be tacky but not very sticky nor difficult to work with.

5. Place the dough in a large bowl and cover with a towel. Let rise in a warm spot for about 2 hours, or until the dough has doubled in volume.

6. Once doubled in volume, punch down the dough gently and knead it for a few seconds with your hands. Let rest for 20 minutes.

7. Meanwhile, mix the 2 ounces sugar and the 1 tablespoon lemon zest together in a bowl. Set aside.

7. On a lightly floured surface, roll out the dough to a long, thin rectangle, about 18×4″.

8. Using a sharp knife, cut the dough into small rectangles, each about 4×3″.

9. Working with one dough rectangle at a time, brush the top with a thin layer of blackberry jam. Sprinkle the sugar lemon mixture on top of the jam and place the dough rectangle in the loaf pan, standing it up. Repeat with each of the dough rectangles until you fill the pan, leaving the last dough slice unadorned with jam or lemon sugar.

10. Cover the pan loosely with a towel. Let the dough rise until almost doubled in volume, about 30 to 45 minutes.

11. In the mean time preheat the oven to 350°F.

12. Once the dough is almost doubled in volume, place it in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown.

13. Remove from the oven and let cool slightly.

14. In the meantime, mix the frosting together. Then pour the frosting over the top of the loaf.




AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.


  • Brian @ A Thought For Food

    Looks totally delicious Russell!!!

  • Sommer@ASpicyPerspective

    GORGEOUS!! I’d love to dive right in!

  • Kim

    I love your detailed description of making this bread. I so want to pull out my mixer and give it a try, it sounds delicious!

  • Katrina @ Warm Vanilla Sugar

    This sounds sooo good! Love this idea!

  • Yvette


  • Amanda

    Love lemon and blackberry, this sounds fabulous!

  • Laura (Tutti Dolci)

    That loaf’s a beauty!

  • Sally

    Amazing light imagery in the beginning (both the writing and the photographs). And the blackberry lemon filling… yuummmm.

  • shelly (cookies and cups)

    This all sounds amazing and your pictures…a perfect hazy Sunday morning :)

  • Averie @ Averie Cooks

    Love the photography and of course, the bread. Pinned!

    And the changes you made to your site are so pretty!

  • Jennifer @ Delicieux

    That loaf looks divine! With that glaze dripping over the top I just want to reach in and grab some.

    By the way, love the new blog design!

  • Carol | a cup of mascarpone

    What an incredible looking bread! OMG…gorgeous! Love the hazy lighting of the photos…so dreamy looking.

  • Kiersten @ Oh My Veggies

    Oh my gosh, that glaze–so incredible!

  • Maria Tadic

    Your pictures are so beautiful…the sun coming in…making homemade pastries! Yum! It sounds like such a fun and relaxing morning.

  • Alice @ Hip Foodie Mom

    I just baked this bread too. . love how you changed it up! and LOVE the photos .. beautiful and love the hazey look!

  • Alison @ Ingredients, Inc.

    fabulous!! GREAT JOB

  • Chung-Ah | Damn Delicious

    Amazing! That glaze is so inviting!

  • Laura Dembowski

    I keep wanting to try pull apart bread. The blackberry and lemon flavors of this sound incredible!

  • Ashley Bee (Quarter Life Crisis Cuisine)

    Gorgeous, tasty looking loaf :)

  • Gourmet Creations

    This is delicious!

  • thyme (sarah)

    Mmmmm…I’ve been wanting to try my hand at pull apart bread. It looks like so much fun.

  • Joanna @ Chic & Gorgeous Treats

    This is absolutely fab! The photos are seriously drool worthy. Perfect as I was having a hard time figuring out on what to make over this weekend, with the load of lemon my mom bought . So there will be cakes/cupcakes, tarts and now a pulled apart loaf. Yummm! ♥ Jo

  • Jeanette

    Love the photos Russell – you are such a talent!

  • Loretta | A Finn In The Kitchen

    This looks fantastic! And I adore the flavors you’ve used even more…

  • Best of food and drink this week |

    […] with vegetables on YouTube (video above) – Eatsy: Citrus-Roasted Whole Chicken from The Etsy Blog – Blackberry Lemon Pull Apart Loaf from Chasing Delicious – Liège Waffles from Zen Can Cook – Chocolate Raspberry Tart, Gluten-free […]

  • Mike Stolberg

    Looks and sounds amazing! Where can I buy it?

  • Eden Corlett

    My roommate and I just made this. It was our first attempt at making bread and came out so amazingly. Thank you for the recipe!! Love it.

  • Potential Recipes | IDD 270

    […] Blackberry Lemon Pull-Apart Loaf […]

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