Mix together 300g flour, sugar, yeast (if you haven’t activated it) and salt in a large bowl. Set aside.
Whisk together eggs in a small bowl. Set aside.
In a saucepan over low-med heat , melt together butter and milk.
Remove from heat. Add water and vanilla essence. Leave to cool.
Pour the cooled butter mix into the flour bowl. Mix with a spatula. This is when you want to add the yeast if you activated it before hand.
Add the eggs and keep stirring until they are completely mixed into the dough. It’s gonna be soup but keep stirring.
Add the remaining 115g flour and stir for about 2mins bringing the dough together.
Place dough in a large greased mixing bowl. Cover with cling film and a tea towel. Leave in a warm place for about 1 hour until dough has doubled in size.
Meanwhile make the filling by mixing together sugar and cinnamon.
Grease loaf tin. Set aside.
Once dough is ready, tip out on to a lightly floured surface knead for about 2 mins to deflate. Cover with tea towel and leave for to rest for 5 mins.
Roll out the dough into a 12″ x 20″ rectangle. If it’s not quite 20″, that’s cool.
Using a pastry brush, spread the melted butter on the rolled out dough.
Sprinkle the cinnamon and sugar mix over ensuring the entire surface is covered.
Slice the dough vertically (where shortest side is vertical) into 6 strips.
Now cut the dough in half horizontally and stack the strips into two piles.
Again, cut these two piles horizontally into ⅓’s so you are left with 6 stacks. Don’t worry about the sugar you lose, you will use this for the jam.
Layer the stacks in loaf tin so the are standing up like pages in a book.
Push 3/4 blueberries in between each layer of dough.
Cover tin with a tea towel and leave in a warm place for 30-45mins until dough has almost doubled.
Preheat oven to 200c/180c fan/Gas 6.
Bake bread for 30-45mins until very brown brown to ensure middle is cooked.
Whilst the bread bakes, make the jam by mixing together your remaining blueberries and any cinnamon sugar that may have fallen off during the stacking process, in a saucepan.
Cook over low-med heat for about 15-20mins until sugar has melted and the blueberries have begun to burst and become sticky, like jam.
Leave bread to cool for 20 mins before removing from tin and pouring blueberry jam over. Best served warm!
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