Vegan Blueberry Cardamom Pull Apart Bread Recipe
This Vegan Blueberry Cardamom Pull Apart Bread is a fragrant and luscious treat perfect for breakfast or dessert. Featuring a soft, cardamom-spiced yeast bread layered with a juicy blueberry filling, then baked until golden and topped with a creamy vegan glaze, this recipe is dairy-free, buttery, and bursting with fresh flavors. The pull-apart design makes it fun to serve and share.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 15 minutes
- Yield: 1 loaf (approximately 10-12 servings)
- Category: Bread
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Dough Ingredients
- 3 1/3 cups (415 g) all purpose flour
- 2/3 cup (165 g) plant-based milk
- 1 tbsp (8.5 g) active dry yeast*
- 1/2 cup (113 g) vegan butter, melted
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 tsp ground cardamom
- Maple syrup for brushing
Filling Ingredients
- 1/4 cup vegan butter, softened
- 2 cups fresh or frozen blueberries**
- 6 tbsp granulated sugar
- 2 tsp lemon juice
- 1 tbsp lemon zest
Glaze Ingredients
- 3/4 cup vegan cream cheese, softened
- 1/4 cup powdered sugar
- 2-4 tbsp plant-based milk
- 1/2 tsp vanilla extract
Instructions
- Bloom the yeast: Warm the plant-based milk to 105°-115° F, similar to bath water temperature. Add the active dry yeast with a pinch of sugar and let it activate for 5 minutes until foamy.
- Make the dough: In a large bowl, mix the all-purpose flour, melted vegan butter, granulated sugar, vanilla extract, salt, and ground cardamom, excluding maple syrup. Add the bloomed yeast mixture and combine until a shaggy dough forms. Transfer onto a lightly floured surface and knead by hand for 5-6 minutes until smooth and elastic. Adjust with water or flour if too dry or sticky.
- First rise: Place the dough back into the bowl, cover with a damp towel, and keep in a warm, draft-free area to rise for 90 minutes or until it doubles in size.
- Prepare the filling: In a bowl, combine blueberries, granulated sugar, lemon juice, and lemon zest. Set aside to macerate.
- Shape the dough: Once risen, roll the dough into a 9 by 24 inch rectangle. Spread softened vegan butter evenly over dough, then sprinkle the blueberry mixture on top.
- Form the log and slice: Roll the dough starting from the shorter side into a log and seal the ends. Place it seam side down and cut into 1-inch slices, similar to cinnamon rolls.
- Assemble in pan and second rise: Grease and line a 9x5-inch loaf pan with parchment. Arrange the slices in a zigzag pattern, overlapping alternately. Cover and let rise in a warm place for 45-60 minutes until puffy.
- Bake the bread: Preheat oven to 350° F. Brush the risen loaf with a few tablespoons of maple syrup. Bake for 50-55 minutes until cooked through; if browning too quickly, cover with foil for remainder of baking.
- Cool before glazing: Remove from oven and cool in the pan for 15 minutes. Use parchment to lift loaf onto a rack and cool an additional 15-20 minutes.
- Make and apply the glaze: Whisk vegan cream cheese, powdered sugar, vanilla extract, and 2 tbsp plant-based milk until smooth. Add more milk 1 tbsp at a time if needed for desired consistency. Drizzle glaze over cooled bread and serve immediately or store airtight for 3-4 days.
Notes
- Active dry yeast requires blooming to ensure it’s alive; make sure milk isn’t too hot.
- Adjust flour and water amounts slightly to get the dough consistency right—it should be soft but not sticky.
- If using frozen blueberries, do not thaw before mixing to avoid excess moisture.
- Maple syrup brushing adds subtle sweetness and shiny crust; don’t skip if possible.
- Covering the bread with foil during baking prevents over-browning.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- For a stronger cardamom flavor, increase ground cardamom by 1/2 tsp.
- The glaze can be made in a blender or whisked by hand; adding milk gradually prevents lumps.
