Preparation Steps

• Preheat the oven to 350°F and lightly grease a 9 x 5 inch loaf pan.
• In a large bowl or mixer bowl, combine the flour, ¼ cup sugar, yeast, and salt. Add the warm milk, eggs, and vanilla extract, then mix until a shaggy dough forms.
• Knead in the softened butter a little at a time until the dough becomes smooth, elastic, and slightly glossy. Cover and let rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
• Meanwhile, cook the blueberries with the remaining 2 tablespoons sugar, cornstarch, and lemon juice in a small saucepan over low heat for 3 to 5 minutes, just until thickened. Let the filling cool.
• Roll the risen dough into a 12 x 16 inch rectangle. Spread the blueberry filling over the surface, leaving a small border around the edges.
• Cut the dough into strips, stack them gently, then cut again into squares or rectangles. Arrange the stacked pieces upright in the loaf pan.
• Cover loosely and let the shaped loaf rise for 25 to 35 minutes, until puffy.
• Bake for 35 to 40 minutes, or until the top is deep golden and the center is cooked through. Tent loosely with foil if the top browns too quickly.
• Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a rack.
• Whisk together the powdered sugar and 1 to 2 tablespoons milk until smooth, then drizzle over the slightly warm loaf before serving.