Blueberry Brioche

Guys, this thing is delicious.

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Like, if you’re not really doing anything right now, you should probably go get the ingredients and make this right now.  Even better if you have guests to impress.

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I heard of this recipe when I saw its photograph on the cover of Zoe Nathan’s book, Huckleberry, which is a breakfast-focused book containing recipes from her famous bakery in LA of the same name.  I saw it and instead of buying the book immediately- which was tempting because, as I have already written, I love breakfast- I just looked for the recipe.

And the internet did not fail me!  I found the recipe on Los Angeles magazine’s website, and bookmarked it for later.

This was the first time I ever made any sort of brioche pastry, although I have been an enthusiastic consumer of the buttery sweet bread since I was old enough to handle a spoon.  Every summer when I go to Sicily, one of the first things I do is to head over to my favorite granita place and have a refreshing breakfast of lemon-strawberry granita with a steaming brioche bun.

granitaaa
granitaaa

This was a different kind of brioche because it comes in loaf form and feels a bit richer and softer than the brioche I’m used to.  The crumb is pillowy and gently sweet, contrasting with the crunchy sugar crust on top, and the blueberries add a wonderful tartness and juiciness that helps cut the richness of the brioche.

the pillowyness!
the pillowyness!

It does take a while to make because you have to let it rise overnight, but with a little planning ahead it is definitely doable!

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You can find the recipe here.

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Enjoy!

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