Blueberry Pull-Apart Bread with Lemon Cream Cheese Glaze

• 2 ¼ tsp active dry yeast, (1 packet)
• ¼ cup (59 ml) warm water, (about 105–110°F)
• 3 to 3 ½ cups (360–420 g) all-purpose flour, (stir, spoon & level)
• 1 tsp salt
• ¼ cup (50 g) granulated sugar, divided
• 1 large egg, lightly beaten
• ¾ cup (177 g) warm buttermilk
• 1 tsp vanilla extract
• 3 Tbsp (42 g) unsalted butter, melted
• 1 cup (304 g) blueberry preserves

For the coating:

• ¾ cup (170 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 3 Tbsp finely shredded lemon peel

For the glaze:

• 4 ounces (113 g) cream cheese, softened
• 3 Tbsp lemon juice
• 1 ½ cups (180 g) powdered sugar

• In a small cup, combine the yeast, warm water, and 1 tablespoon of the sugar. Stir to dissolve and let sit for 5 minutes.
• In a large bowl, combine 1 cup of the flour, salt, remaining sugar, egg, warm buttermilk, vanilla, and melted butter. Mix until smooth. Gradually add enough of the remaining flour to form a stiff dough. Turn onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. The dough is ready when it springs back when lightly pressed. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
• While the dough rises, melt the butter for the coating. In a separate bowl, combine the sugar and finely shredded lemon peel; set aside.
• Spray a 10-cup bundt pan with cooking spray. Punch the risen dough down and divide it in half. Divide each half into 16 pieces for a total of 32 dough balls. Keep the dough balls covered with a damp towel to prevent drying. Flatten each ball into a 2½-inch circle, place 1 teaspoon of blueberry preserves in the center, and pinch the edges to seal into a ball. Dip each ball into the melted butter, then roll in the lemon-sugar mixture. Arrange seam-side down in the prepared bundt pan. Repeat until all dough is used. Pour any remaining butter and coating over the top to cover exposed dough. Cover and let rise 45 minutes.
• Preheat the oven to 350°F. Bake the bread 30–35 minutes, until golden and cooked through. Cool 5–10 minutes, then invert onto a serving plate.
• Make the glaze: Beat together the softened cream cheese and lemon juice until smooth. Gradually whisk in powdered sugar until you reach a drizzling consistency. Drizzle over the warm bread.