Ingredients
Scale
- ¾ cup (184 g) whole milk (heated to 110°F)
- ½ cup water (heated to 110°F)
- ¼ cup (50 g) granulated sugar
- 2 tablespoons unsalted butter (melted)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 3 ¼ cups (406 g) all-purpose flour
- 2 teaspoons kosher salt
- 2 cups (296 g) fresh blueberries (divided)
- 1 tablespoon granulated sugar
- ½ teaspoon cornstarch
- 1 teaspoon cold water
- 1 teaspoon lemon juice
- 1 pinch kosher salt
- 6 tablespoons unsalted butter (melted)
- 1 cup (200 g) light brown sugar (packed)
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 4 ounces (½ package) cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- ⅔ cup (83 g) confectioners' sugar
- 1 tablespoon whole milk (or more as needed for desired consistency)
Instructions
- Prepare the dough: In a mixing bowl, combine warm milk, water, sugar, melted butter, and yeast. Let it foam for about 5 minutes. Mix flour and salt in another bowl, then combine with the wet ingredients. Knead until smooth.
- Let the dough rise: Place in a greased bowl, cover with a cloth, and let rise in a warm area for about 1 hour until doubled in size.
- Make the blueberry filling: In a saucepan over medium heat, combine 1 cup blueberries, sugar, cornstarch, cold water, lemon juice, and salt. Cook until thickened; fold in remaining blueberries.
- Assemble: Preheat oven to 350°F (175°C). Roll out the dough into a rectangle; spread blueberry filling evenly over it. Cut into pieces and layer in a greased baking dish. Pour melted butter mixture over the top.
- Bake: Bake for approximately 40 minutes until golden brown. Cool slightly before drizzling with cream cheese glaze.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg