In a large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and kosher salt.

In a saucepan, melt the unsalted butter, then mix in warm water and whole milk; allow it to cool slightly before adding pure vanilla extract.

Gradually incorporate this liquid mixture into the dry ingredients along with a large egg.

Mix until a shaggy dough forms, then knead on a floured surface for about 5-7 minutes until smooth.

Place the dough in a greased bowl, turning it to coat lightly with oil.

Cover with a kitchen towel or plastic wrap, and let it rise in a warm area for about 30-45 minutes, until doubled in size.

Gently punch down the risen dough to release air.

Flatten it into a rectangle about 1-inch thick, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 400°F (200°C).

In a baking dish, toss fresh blueberries with sugar, softened butter, and lemon zest.

Roast for 10-15 minutes until the blueberries burst and become syrupy.

Remove the dough from the refrigerator and roll it out into a rectangle approximately ½-inch thick.

Spread the roasted blueberries evenly over the surface.

Cut the dough into strips, stack them, and slice into rectangular pieces.

Grease a loaf pan and layer the stacked dough pieces inside, arranging vertically.

Cover with a towel and allow it to rise in a warm place for about 45 minutes.

Preheat your oven to 350°F (175°C.)

Bake the loaf covered with foil for the last 15 minutes, for a total of about 40 minutes.

Allow the loaf to cool in the pan for about 15 minutes after baking.

Mix confectioners’ sugar with milk to create a smooth glaze and drizzle over the warm loaf.