Blueberry Butter Pull Apart Bread (Gluten-Free)

Last Updated on April 1, 2026 by Sarah Leadon

This blueberry butter pull apart bread is a recipe that is fun to eat and make. It is the perfect mix of soft, buttery layers of dough and sweet, homemade blueberry butter. Whether you’re hosting brunch or craving a cozy dessert, this blueberry butter pull apart bread is sure to impress!

Ingredients

• Buttermilk
• Gluten-free all-purpose flour
• Xanthan gum: Only use xanthan gum if your gluten-free flour blend does not have it.
• Baking Powder
• Granulated sugar
• Kosher salt
• Butter
• Egg
• Milk
• Blueberry butter
• Powdered sugar

How To Make Blueberry Butter Pull Apart Bread

Making blueberry butter pull apart bread is easy. This bread uses my gluten-free biscuit dough and blueberry butter.

Prep The Oven:

Preheat your oven to 350º and let it preheat. Grease a loaf pan with non-stick spray. Line it with parchment paper. The parchment paper makes it easier to take the bread out of the pan. Set the loaf pan aside.

Make The Biscuit Dough:

Mix the dry ingredients (gluten-free all-purpose flour, baking powder, sugar-free sweetener, xanthan gum if using, and salt) in a large bowl until combined.

Next, grate the butter into the dry ingredients and rub it into the fat with your fingertips until it looks like coarse breadcrumbs.

Add the wet ingredients (buttermilk and egg) and mix until a soft, sticky dough has formed.

Assemble The Pull Apart Bread

Dust your countertop lightly with gluten-free flour. Don’t add too much flour, or the biscuits will be tough. Put the dough on top of your countertop and divide it into 16 equal portions.

Flatten each piece of dough. You can also roll out the dough using a rolling pin. Spread 1/2 tablespoon of blueberry butter on top of each dough.

Stack two pieces of dough together, then place them into the prepared pan. Continue stacking the dough together and placing it in the loaf pan until you have 8 stacks of dough.

Bake The Bread

Brush the blueberry butter pull apart bread with milk, and bake for 30 minutes until slightly golden and cooked through.

Let it cool in the loaf pan for 15 minutes, then take it out of the pan and remove the parchment paper. Place the pull apart bread on a serving platter.

Make The Glaze:

Mix the glaze ingredients (powdered sugar, melted butter, whole milk, and blueberry butter) together in a small bowl until combined. Drizzle the glaze on top of the blueberry pull-apart bread and enjoy!

Tips for Perfect Gluten-Free Pull-Apart Bread

Use gluten-free flour with xanthan gum or guar gum. I know some people don’t like or can’t tolerate these ingredients, but it is needed in this recipe. They help bind the ingredients together and give the bread structure.

If you want the bread to have a lighter crumb, add a tablespoon of cornstarch to the gluten-free flour mixture before you add the butter.

• If you’re using a gluten-free flour blend that doesn’t contain xanthan gum, be sure to add it to maintain the bread’s texture. If you prefer a lighter crumb, try adding a tablespoon of cornstarch to your flour mix.
• If you’re out of blueberry butter, you can make a quick substitution with homemade fruit preserves or a fruit-flavored spread, although the texture and flavor will differ slightly.
• If the dough is too sticky to handle, lightly dust it with more gluten-free flour. But don’t add too much flour. The more flour you add, the tougher the bread will be.

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Blueberry Butter Pull Apart Bread (Gluten-Free)

Recipe by Sarah Leadon

5.0 from 1 vote

Course: Breakfast, Dessert, SnacksCuisine: Gluten-FreeDifficulty: Easy

Servings

8-10

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

221

kcal

Total time

45

minutes

This blueberry pull apart bread is bursting with blueberry flavor. The soft, fluffy layers of sweet bread filled with tasty blueberry butter are simply irresistible. This delicious treat is perfect for brunch or dessert and topped with a simple blueberry glaze for a delightful finish!

Cook Mode

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Ingredients

• Bread:

• 1 cup cold buttermilk

• 2 1/2 cups gluten-free all-purpose flour

• 1/2 teaspoon xanthan gum (omit if your gluten-free flour already contains xanthan gum)

• 1 1/2 tablespoons baking powder

• 4 tablespoons granulated sugar

• 1/4 teaspoon kosher salt

• 8 tablespoons (1/2 cup or 1 stick) cold unsalted butter

• 1 large egg, lightly beaten

• 2 tablespoons milk for brushing the bread

• 1/2 cup blueberry butter

• Glaze:

• 1/2 cup powdered sugar

• 1 tablespoon melted butter

• 1 tablespoon whole milk

• 1 tablespoon blueberry butter

Directions

• Bread:
• Set your oven to 350º and let it preheat. Grease a loaf pan with non-stick spray, line it with parchment paper, and set it aside.
• Whisk the gluten-free all-purpose flour, baking powder, sugar, xanthan gum if using, and salt in a large bowl until combined.
• Next, grate the butter into the dry ingredients and mix it gently until pea-sized crumbs form.
• Add the buttermilk and egg. Mix until a soft, sticky dough has formed.
• Dust your countertop lightly with gluten-free flour, then put the dough on top of your countertop and divide it into 16 equal portions.
• Flatten each piece of dough, then spread 1/2 tablespoon of blueberry butter on top of each dough.
• Stack two pieces of dough together, then place them into the prepared pan. Repeat with the remaining dough until you have 8 stacks.
• Brush the blueberry butter pull apart bread with milk. Bake for 30 minutes until lightly golden.
• Let the bread cool in the pan for 15 minutes, then carefully remove it from the pan and place it on a serving platter.
• Glaze:
• Whisk the powdered sugar, melted butter, whole milk, and blueberry butter in a small bowl until combined.
• Drizzle the glaze on top of the blueberry pull-apart bread.

Notes

• The nutritional values presented below are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.

Nutrition Facts

• Total number of serves: 10
• Calories: 221kcal
• Fat: 11g
• Cholesterol: 44mg
• Sodium: 112mg
• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 5g
• Protein: 3g
• Calcium: 70mg

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