- 1 1/2 cups fresh blueberries
- 2 tbsp whole milk
- 1 tbsp active dry yeast
- 1 cup plus 2 tbsp all-purpose flour
- 1 cup plus 2 tbsp bread flour
- 6 1/2 tbsp sugar, divided, plus more for sprinkling
- 1 tsp kosher salt
- 3 eggs
- 1 egg yolk
- 1/2 cup plus 2 tbsp unsalted butter, very soft
- 1 batch Egg Wash
- Place fresh blueberries on a plate and freeze in a single layer. (Do not use frozen blueberries, as they are too watery.)
- Slightly warm milk and pour into bowl of a stand mixer fitted with dough hook attachment. Add yeast and whisk by hand to combine. Add all-purpose flour, bread flour, 2 1/2 tbsp sugar, salt, eggs, and egg yolk to bowl. Mix on low speed until dough comes together, 1-2 minutes.
- Increase mixer speed to medium-low and work dough for 6 minutes. Pause every minute to push dough back down and off the hook until it pulls off the bowl sides and looks like a strong bread dough.
- Reduce mixer speed to low and slowly add butter, a little at a time, over the course of 2 minutes (pausing after 1 minute to scrape down bowl and hook). When butter begins to blend in, increase mixer speed to medium-high to fully incorporate butter and bring the dough back together, 5-6 minutes longer.
- Place dough on a lightly floured work surface and press into a 16″ x 10″ rectangle with a short side nearest you; distribute blueberries and 2 tbsp sugar along the top edge and gently roll down, toward you, into a log.
- Place on a greased baking sheet, wrap in plastic, and refrigerate for at least 1 hour, or preferably overnight.
- Grease a 9″ x 5″ loaf pan. Reshape dough by pressing it into a 12″ x 6″ rectangle with a short side nearest you. Sprinkle with remaining 2 tbsp sugar and tightly roll down toward you.
- Place into greased loaf pan, loosely wrap in plastic, and allow to rise in a warm place until more than doubled in size, about 3 hours.
- Preheat oven to 350°. Carefully brush dough with Egg Wash, making sure egg doesn't pool around the edges. Liberally sprinkle with sugar. Bake until golden, 40-45 minutes. Allow to cool for about 15 minutes in the pan. Then transfer to a cooling rack.