A successful experiment: blueberry fritter bread!

For my very first job I worked as a hostess and cashier at a bakery and restaurant. There were many delicious things (cookies, artisan bread, pies!) but the most popular item they carried was fritter bread. Fritter bread was available in a wide variety of flavors and eaten both fresh and as amazing French toast. Fritter bread was pricey back then and even more so now—fetching $5.99 a loaf. I recently got the idea to try making my own with no-knead dough from Artisan Bread in Five Minutes a Day. This is also my first attempt at (almost) step-by-step photographic documentation… the light’s not great in the kitchen—apologies!

I adapted the blueberry compote recipe from She Simmers. I ended up with about twice as much compote than I needed, but the extra is delicious in plain yogurt (here’s an opportunity to make your own, if you haven’t tried it yet) or on ice cream. If you don't want the extra, half the compote ingredients.

And, without further ado:

Blueberry Fritter Bread

1 pint blueberries, washed but still wet

1/2 cup powdered sugar (more if your blueberries need it)

1 pound no-knead Artisan bread dough (challah, brioche, or boule dough)

Splash milk, cream, or lemon juice and additional 1/4 cup powdered sugar for glaze

Put wet blueberries in small saucepan. Add 1/2 powdered sugar. Stir to combine. Heat over medium-low heat until thick and syrupy, stirring occasionally. Carefully sample to check sweetness balance and add more sugar if necessary.

Transfer half of compote into a large bowl and let cool until warm, but not hot. Enjoy the other half on pancakes, yogurt, ice cream, etc.

While the compote is cooking, pat bread dough to roughly ¾-inch thickness on floured surface.

With a bench scraper or knife coated with cooking spray, slice the dough into small pieces.

Add the dough pieces (separate as you add them to the bowl if stuck together) to the compote bowl and gently stir until all the dough pieces are coated with compote. Transfer mixture to a greased loaf pan and let rise for 45 minutes to 1 hour.

Bake in a 400 degrees for 40-45 minutes, until crusty on top. If in doubt, bake a little longer. There’s a lot of moisture in the dough and compote and you want to make sure it bakes all the way through.

Let cool in pan for 15 minutes then turn out onto wire rack. Let cool completely (if you can wait. I couldn’t). Gradually add milk, cream, or lemon juice to ¼ cup powdered sugar until a glaze consistency is reached. Drizzle onto bread.

There you have it!

See those blueberries? They're in the bread! That slice didn't last long...

Get creative with the filling- try raspberry, blackberry, strawberry, or apple. If you have any bread left over, I highly recommend French toast or bread pudding. Or, make two loaves and save one for later!