This quick bake combines the best of flaky, buttery scones and a tender blueberry pull-apart-style loaf. Pockets of berries add sweetness. And a cinnamon streusel topping adds crunch and texture. This simple, but delightful, pastry is best served warm, slathered in butter and jam with your morning tea or coffee.
One of the keys to achieving the best loaf texture lies in using cold butter. It releases steam during baking and creates the little pockets of air that result in the flaky, tender crumb. If the pastry gets warm at all during the shaping, pop it in the fridge for 5 to 10 minutes. A box grater easily makes uniform pieces of the butter for more of those precious air pockets.
Blueberry Scone Pull-Apart Loaf
A sugar-y streusel mid-layer and topping bring coffee cake vibes to this scone-like quick bread. Frozen cherries, blackberries or raspberries can stand in for the blueberries if you like.
Ingredients
Sugar Streusel
- 3 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp packed brown sugar light or dark
- 2 tsp cinnamon
- pinch kosher salt
- 4 tsp melted unsalted butter
Loaf
- 2¼ cups all-purpose flour spooned and levelled
- ¼ cup granulated sugar
- 1 tbsp + ¼ tsp baking powder
- ¾ tsp kosher salt
- 6 tbsp cold unsalted butter
- ½ cup frozen wild blueberries
- ¾ cup 35% cream
- 1 large egg
Instructions
- Grease 8×4-inch (20×10 cm) loaf pan; line bottom with parchment paper. Preheat oven to 375℉.
Sugar Streusel
- In bowl, combine flour, granulated sugar, brown sugar, cinnamon and salt. Stir in melted butter to make sandy streusel; set aside.
Loaf
- In large bowl, combine flour, sugar, baking powder and salt. Using large-holed side of box grater, grate butter into flour mixture, rubbing it in with fingers. Stir in blueberries.
- In measuring glass, whisk cream and egg until smooth. Using fork, stir in flour mixture, drizzle egg mixture (reserving 2 tbsp) into flour mixture while turning the bowl in two increments. Press dough into a ball.
- Turn out onto generously floured work surface. Pat and roll into 14×6-inch (36×15 cm) rectangle, dusting with more flour as needed. Cut into 12 equal pieces. Brush half with egg-cream mixture and then sprinkle over ½ cup of the streusel. Top with remaining scone pieces.
- Arrange layers in prepared pan, standing up lengthwise so they resemble pages in a book. Brush top with the remaining cream mixture and sprinkle with the remaining streusel.
- Bake until top is browned and crunchy and a cake tester inserted into centre of a scone layer comes out clean, about 50 minutes. Let cool in pan 10 minutes, carefully remove to rack and let cool for 10 minutes. Invert onto rack.
Notes
Store uncovered at room temperature to retain crunchy tops for up to two days.
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