Julie Clark
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Berry Pull Apart Bread (No-Yeast, 4th of July Breakfast)
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A festive, foolproof berry pull apart bread made with refrigerated biscuits, raspberry and blueberry jam, and a bright lemon glaze. No homemade dough required, just layer, bake, and drizzle.
This berry quick bread is perfect for 4th of July breakfast, Memorial Day brunch, or any summer morning when you want something that looks impressive without actually being hard. You’ll also love our caramel apple pull apart bread!
This Berry Biscuit Loaf Looks Like the 4th of July
I’ve spent a lot of holiday mornings trying to pull off something impressive before guests arrive, and this berry pull apart bread is exactly the kind of recipe I wish I’d had sooner. It checks every box by being both beautiful and easy.
You’re layering store-bought biscuit dough with alternating spoonfuls of raspberry and blueberry jam, stacking them upright in a loaf pan, and baking them together until the whole thing is golden brown, jammy, and soft enough to pull apart with your hands.
The red and blue jam peeking through the layers gives it that patriotic look without a single drop of food coloring.
The fresh lemon glaze is the detail I wouldn’t skip for anything. It sounds small, but it transforms the whole thing from “sweet biscuit bread” into something that tastes extra special.
Looking for more recipes to round out your holiday breakfast spread? Try our breakfast casseroles, raspberry sweet rolls, Christmas jam and triple berry scones.
Enjoy! -Julie
What You Need to Make Berry Pull Apart Bread
The ingredient list here is short on purpose. Here’s what you’re working with and why each thing matters:
Refrigerated biscuits (16.3 oz can): You want the larger, flaky-style biscuits for this. The bigger ones split into two usable layers more easily, and the flaky texture gives you those visible pull-apart ribbons once it’s baked. Pillsbury Grands work perfectly here.
Raspberry jam (½ cup) + Blueberry jam (½ cup): This combo gives you the red and blue. Use a good-quality thick jam or preserves, not jelly. Jelly is too thin and will run out the sides during baking. Bonne Maman or Smucker’s Simply Fruit both work well. If your jam is on the runny side, use a little less than the full ½ cup of each.
Powdered sugar (½ cup) + Fresh lemon juice (1-2 tablespoons): The glaze for the berry pull apart bread is two ingredients. That’s it. The lemon cuts through the sweetness and makes the berry flavor taste brighter. Don’t skip it.
The Jam Trick That Makes This Look Bakery-Level
Here’s the part that makes the biggest difference, and it’s the piece most recipes gloss over: how you alternate the jam matters for the final look.
When you spread raspberry on one biscuit half and blueberry on the next, and you alternate consistently all the way through, the layers end up striped. You’ll see the red and blue filling peeking through the sides of the bread as it bakes.
The other thing to know: thicker jam behaves better in a hot oven. If your jam is thin or runny, it will bubble out the sides and potentially overflow the pan. A jam labeled “preserves” or “fruit spread” (where you can see real fruit pieces) is almost always thicker and holds up better.
One more thing: don’t overload the jam. A generous spoonful per layer is plenty. You want enough for flavor and color, but not so much that the biscuits are swimming and can’t bake through properly.
How to Store Pull Apart Bread
How to store leftovers: Wrap leftover berry pull apart bread tightly and store at room temperature for up to 1 day, or refrigerate for up to 3 days. The texture is best warm, so reheat individual pieces in the microwave for 20-30 seconds or in a 300°F oven for about 10 minutes.
Can you freeze it? Technically yes, but the texture suffers a bit after thawing. If you’re planning to freeze it, skip the glaze and add it fresh after reheating.
Pull Apart Bread Variations
Once you’ve made this berry pull apart bread once, you’ll start seeing all the ways to riff on it:
Change the jam combo. Strawberry and blackberry would be gorgeous in the summer. Peach and cherry would make a beautiful fall version. Any two complementary flavors work.
Add a cream cheese layer. Mix 4 ounces of softened cream cheese with 2 tablespoons of powdered sugar and a splash of vanilla. Spread a thin layer on some of the biscuit halves before adding the jam. It makes the whole thing richer and more dessert-like.
Make it dessert. This berry pull apart bread is equally good after a pulled pork lunch as a dessert with a scoop of vanilla ice cream on the side. The lemon glaze already makes it feel like something a little special.
(If you love easy patriotic desserts, you’ll want to try our red white and blue trifle and this simple triple berry fruit dip too.)
Berry Pull Apart Bread
A fun summer twist on pull apart bread with layers of flaky biscuits, sweet raspberry and blueberry jam, and a bright lemon glaze. Perfect warm for brunch, Memorial Day, or the 4th of July.
Servings 8
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Ingredients
For the bread:
- 1 can refrigerated biscuits 16.3 ounces
- ½ cup thick raspberry jam
- ½ cup thick blueberry jam
- extra raspberry or blueberry jam for topping optional
For the lemon glaze:
- ½ cup powdered sugar
- 1-2 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350ºF. Line an 8 ½ x 4 ½-inch loaf pan with parchment paper so the bread lifts out easily.
- Carefully separate each biscuit into two thinner layers, creating 16 biscuit halves total. 1 can refrigerated biscuits
- Spread jam between the biscuit layers, alternating flavors as you go. Spread a spoonful of raspberry jam on one biscuit half, then blueberry jam on the next, stacking them in alternating red and blue layers. ½ cup thick raspberry jam, ½ cup thick blueberry jam
- Arrange the stacked biscuit halves upright in the prepared loaf pan, placing them snugly next to each other so they stay standing. Press them together gently if needed to fit.
- Bake for 50 minutes, tenting loosely with foil after 30 minutes to prevent the top from getting too brown.
- Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out.
- Make the glaze while the bread cools. In a small bowl, whisk together the powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice as needed until the glaze reaches a smooth drizzling consistency.½ cup powdered sugar, 1-2 tablespoon fresh lemon juice
- If desired, dab a few spoonfuls of fresh jam over the warm bread for extra color and berry flavor, then drizzle with the lemon glaze. Serve warm for the best pull-apart texture. Top with extra fresh blueberries and fresh raspberries if desired. extra raspberry or blueberry jam for topping
Notes
- If your jams are very thin/runny, I’d use slightly less than the full cup total or warm the bread on a sheet pan just in case of bubbling overflow. This recipe is best with thick jams.
Nutrition
Calories: 359kcal | Carbohydrates: 65g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 558mg | Potassium: 164mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg
