Go Back
berry pull apart bred with blueberries and raspberries
Print Recipe
No ratings yet

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 8
Calories: 359kcal
Author: Julie Clark

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:

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.
    unbaked pull apart bread with jam in a pan
  • Bake for 50 minutes, tenting loosely with foil after 30 minutes to prevent the top from getting too brown.
    baked pull apart bread with biscuits in a pan
  • 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.
Refer to the article above for more tips and tricks.
The calories shown are based on the bread serving 8, with 1 serving being 2 biscuit pieces. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

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
QR Code linking back to recipe