Blueberry Brie Pull-Apart Bread

Blueberry Brie Pull-Apart Bread

Recipe by Tina Hu-Rodgers , “Just Putzing Around the Kitchen” Blog

This blueberry brie pull-apart bread is both flavorful and fun. With warm, creamy brie and pleasantly sweet blueberries, this indulgent blueberry brie pull-apart bread is sure to delight your family and friends this holiday season.


Dough Ingredients

  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1/4 cup sugar
  • 1 egg
  • 1/2 stick butter, melted + additional 4 tablespoons butter
  • 3­-3/4 cups flour
  • 1 large wedge of brie, cut into bite sized chunks

Blueberry Compote Ingredients

  • 1 (16 ounce) bag frozen blueberries
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 sprig fresh rosemary
  • 1/2 teaspoon pectin



  1. In the bowl of a standing mixer, combine water, milk, sugar, salt, and yeast. Stir gently until yeast is dissolved and allow mixture to sit for about 5 minutes.
  2. Add egg, 1/2 stick melted butter, and flour. Beat on low for 3 to 4 minutes (with dough hook attachment), or until all the ingredients come together.
  3. Stop the mixer as needed to scrape the sides and bottom of the mixing bowl. Once the dough has come together, beat on low speed for another 2 minutes. The dough will be smooth and elastic. (You can also turn dough out onto a lightly floured surface and knead by hand).
  4. Place dough in a well-oiled bowl, cover, and place in warm place to rise for about 1 hour (until doubled in size).

Blueberry Compote Instructions

  1. In a large pot over medium high heat, bring blueberries and sugar to a boil, stirring frequently.  Reduce heat, bringing mixture to a simmer.
  2. Stir in lemon juice and pectin and rosemary sprig. Continue cooking mixture for another 10 minutes; remove pot from heat.
  3. Allow mixture to cool to room temperature. Discard rosemary.
  4. Pour mixture into a bowl or tupperware container, cover/seal, and refrigerate until ready to use.
  5. Mixture will thicken into a jam like consistency as it cools.

To Cook and Assemble the Bread

  1. Heat oven to 375°F and generously grease a loaf pan (or bundt pan) with oil or cooking spray. Melt 4 tablespoons butter in a shallow bowl or dish.
  2. Pinch off a tablespoon sized ball of dough and flatten/stretch by hand until you have a disc roughly 1/3­-1/2 inch thick.
  3. Spoon 1 teaspoon chilled blueberry compote into the center of your dough disc, then top with a chunk of brie.
  4. Carefully fold your dough over the top of the blueberry/brie, and firmly pinch the seams closed.
  5. Roll filled dough gently between your hands to smooth out the seams and form a ball.
  6. Roll balls around in melted butter until coated, then place balls in greased pan.
  7. Keep forming and dipping balls until the bottom of your pan is covered with a single layer of balls.
  8. Repeat until you have a second layer of balls (all your dough should be used up after a second layer).
  9. Stick pan into oven and bake for 20 to 30 minutes, until the top of your loaf is golden brown.
  10. Let stand for ten minutes.
  11. Serve hot with leftover blueberry compote.


The recipe will make you more than enough blueberry compote for these rolls. You can use the leftovers for a number of different holiday dishes ­ as a substitute for cranberry sauce, as jam for biscuits, topping for pork chops, etc. Or, just eat it with a spoon!