Red White and Blueberry Whole Wheat Pull Apart Bread

Red, White, and Blueberry Whole Wheat Pull Apart Bread - vegan; low sugar

If the gooeyness of a cinnamon roll married the sweet fruitiness of a fruit pie, you’d get this soft, fluffy, gooey, Red, White, and Blueberry Pull Apart Bread.

Red, White, and Blueberry Whole Wheat Pull Apart Bread - vegan; low sugar

I have a weakness for any dessert with the texture of underdone-ness. I like my cookies to be the texture of cookie dough.  I like my brownies to be ultra fudgy. And I like this bread because it’s deliciously pillowy and gooey. If you, too, are a fan of gooeyness, you need to make this berry-filled bread ASAP!

But, now that I think about it, as much as I like under cooked things, I really like jelly when it’s baked! Yes, that sounds a little weird, but trust me. You will like it, too, when you try this bread.

Red, White, and Blueberry Whole Wheat Pull Apart Bread - vegan; low sugar

The dough for the bread is yeast raised, but don’t click away from this recipe just yet! It took me 30 years to figure it out, but once you know my yeast-proofing trick it’s really easy to get your dough to rise properly. And when it does, you get to punch and pull at the dough and that’s pretty therapeutic.

The trick to getting the yeast to work properly is in the temperature of the water. The water can’t be too hot or it’ll kill the yeast. And it can’t be too cold or the yeast won’t activate. My fool proof trick for the perfect water temp is to stick your finger in the warm water. If you can’t really feel the water (meaning it’s the same temperature as your body temp) then the temp is perfect for proofing your yeast.

Red, White, and Blueberry Whole Wheat Pull Apart Bread - vegan; low sugar

The fun/unusual part about this bread is that it’s not just a straight forward, plop the dough in a loaf pan and bake it bread. The dough gets cut into rectangles and layered together, so you get to pull apart the slices instead of cutting them. It also lets us slather some delicious jelly in between the layers, which created that sweet and gooey inside in every bite!

Red, White, and Blueberry Whole Wheat Pull Apart Bread - vegan; low sugar

Since it is almost the 4th of July, I alternated the layers with blueberry jelly and raspberry jelly to get a red, white, and blue feel. Although, you could use any jellies, like strawberry, blackberry, grape, or cherry! You can definitely make your own jellies, too, but I bought some. I used the Smucker’s natural raspberry and the Polaner’s blueberry. I really like them because both brands have minimal added sugar and other filler ingredients, which is awesome. Not to mention they taste amazing! And they’re also thick enough so that they won’t create a drippy mess that’s impossible to work with when you get to the layering/stacking part. If you are making your own jellies, make sure they are really thick, too.

Red, White, and Blueberry Whole Wheat Pull Apart Bread - vegan; low sugar

But, the best part about making this bread (besides eating it, duh!) is when you open the oven door with your perfect little loaf inside, and get a whiff of the most delicious, sweet, fruity smell. It immediately made me think of a warm, scrumptious berry pie. Why does baked fruit smell so darn good!?

You’ll want to let your red, white, and blueberry bread cool completely in the pan. But, once you have used up all your will-power and self-control and waited the appropriate amount of time and dig in to this bread, it will be hard to stop pulling off another slice and popping it in your mouth! If you have plans to bring this to your 4th of July bbq, good luck sharing and not eating it all yourself!

Red, White, and Blueberry Whole Wheat Pull Apart Bread - vegan; low sugar

Yields 8 slices

Red White and Blueberry Whole Wheat Pull Apart Bread

Vegan; Whole Wheat, Low In Refined Sugar; Low Fat

50 minPrep Time

15 minCook Time

1 hr, 5 Total Time

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  • 3/4 cup water, warm
  • 1 tsp granulated sweetener of choice
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 3/4 cup whole wheat flour
  • 1/2 cup cornstarch
  • 1/4 cup almond flour
  • 2 Tbsp granulated sweetener of choice
  • 1/2 tsp salt
  • 2 Tbsp heart healthy oil (i.e. canola, light olive oil, etc)
  • 3/4 cup bluberry jelly
  • 3/4 cup raspberry jelly


  1. In a small bowl or mug, microwave the water until 105-115 degrees F.
  2. Add the sweetener and yeast. Stir well to combine and set aside until the yeast is foamy (about 5 min.). NOTE: If the yeast doesn't foam up, do not use it! Start this step over and make sure your yeast hasn't expired and that your water is the correct temperature.
  3. In a large bowl, whisk together the flours, cornstarch, sweetener, and salt.
  4. Add the oil and yeast/water mixture. Stir to combine.
  5. On a well- floured surface, turn out your dough and knead it until it is no longer sticky and has a smooth texture. If the dough is super sticky, keep kneading in some more whole wheat flour (a little bit at a time) until the dough no longer sticks to your hands.
  6. Grease the large bowl you just used with oil and place the dough back in the bowl, making sure to coat the whole ball of dough with some of the oil so it doesn't dry out.
  7. Cover the bowl with cling form and place it in a warm, draft free place until the dough doubles in size (about 1 hour).
  8. Turn the risen dough out onto a lightly floured surface and roll it out to an 8" X 12" rectangle. Cut the dough into 4 strips (cutting from one 12" side to the other). Then cut each strip in half. You should end up with 8 rectangles.
  9. Lay a piece of cling form on top of a cookie sheet, then place each of the rectangles on top so they are not overlapping. Lay another piece of cling form over top (but don't wrap the dough up tightly). Place the dough back in the warm, draft free place to rise and double in size again (about 45 min.). (The cookie sheet just makes it easy to transfer. It's not needed if you're not moving the dough.)
  10. Grease an 8" X 4.5" loaf pan and preheat your oven to 350 F.
  11. Spread the blueberry jelly on 4 of the rectangles, and the raspberry jelly on the other 4. Make 2 stacks of 4 rectangles each by placing the rectangles on top of each other, alternating between the two jellies.
  12. Place the bottom of one stack (the jelly-free side) against one side of the loaf pan, and the bottom of the other stack against the other side. The middle will have both types of jellies touching (everyone can fight over those slices 😉 ). Brush the top of the loaf with some oil to help keep the top from drying out too much while baking.
  13. Bake the loaf for 14-16 min. or until the edges become light golden brown. When you tap the top it should sound hollow.
  14. Allow the bread to cool completely in the pan.
  15. Turn out the bread and peel the slices away to reveal the ooey, gooey, fruity layers!


Prep time doesn't include rising time.

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3 Replies to “Red White and Blueberry Whole Wheat Pull Apart Bread”

  1. Is there anyway to sub the whole wheat flour with a GF flour?
    1. Hi Erin! Unfortunately, I didn't have much luck with gluten free flour in this recipe. You could try my Blueberry Banana Bread which is gluten free ( and add some raspberries for the red, white, and blue effect.
      1. Thank you!!

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