Preparation Steps

• In a mixing bowl, whisk together 3.5 cups of all-purpose flour, 0.25 cups of granulated sugar, 2.25 teaspoons of yeast, and 1 teaspoon of salt.
• In a small saucepan, gently warm 0.75 cups of milk over low heat until it's just warm to the touch. Add 6 tablespoons of unsalted butter to the milk and stir until melted.
• Pour the warm milk mixture into the bowl with the dry ingredients, adding 2 large eggs. Mix everything together until a sticky dough forms.
• Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
• Place the kneaded dough into a greased bowl and cover it. Let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
• While the dough rises, prepare the blueberry filling by mixing 1.5 cups of blueberries with 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract.
• Once the dough has risen, gently punch it down and roll it out into a large rectangle, about ½ inch thick.
• Spread the blueberry mixture evenly over the rolled-out dough.
• Cut the dough into long strips, approximately 2 inches wide, and stack the strips on top of each other.
• Slice the stacked strips into squares and arrange them vertically in a greased loaf pan. Allow the dough to rise for another 30 minutes.
• Preheat your oven to 350°F (175°C) while the dough rises.
• Bake the loaf for about 40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
• While cooling, mix 0.75 cups of powdered sugar with 2 tablespoons of milk to make a glaze.
• Drizzle the glaze over the top of the bread after it has cooled slightly.