• In a large bowl combine 1 cup warm milk, 1 tbsp yeast & 2 tbsp brown sugar, stir to combine & let stand for about 5 mins until foamy. Add 2 tbsp melted butter, 1 tsp vanilla, 1 tsp of lemon juice and zest, 2 tbsp blueberry preserves, 1 tsp salt and 3¾ cups of flour. Stir until the mixture is combining and a dough is beginning to form.
• If using a stand mixer, beat with a dough hook and add more flour if sticking to sides of the bowl 1 tbsp at a time until a dough ball forms. If mixing by hand — transfer the shaggy dough mixture to a floured surface & knead until dough ball forms, adding more flour if needed and too sticky or 1 tbsp of warm milk at a time if too dry and not forming a dough ball.
• After kneading, add fresh blueberries and use your hands or the dough hook of a stand mixer to gently incorporate the berries into the dough. Because the berries are fresh, you may find yourself gently pinching and tucking them into the dough as you shape each fritter bite. It’s a little hands-on, but worth it!
• Transfer dough ball an oiled large bowl and cover with plastic wrap. Let rise in a dry, warm place for 1 hour. I set in the oven turned OFF with the oven light on.
• You can choose to cut and shape your dough into logs, twists or pretzel shapes, but for this recipe I chose bites. Roll your dough into a log and slice 2-3" coins, rolling into a ball to form your pretzel bites.
• Arrange on a lined baking sheet and let rise 30 more mins while you make your poaching water. About 1/4 cup or a handful of baking soda to a large pot of simmering water. Add each pretzel bite a few at a time to the pot & poach for 1 min each side.
• Return to baking sheet and coat in an egg wash of 1 egg + 1 tbsp water. Bake at 450F for 12-17 minutes, until deep golden browned (like a pretzel color). Let cool until you can handle with your hands.

For the Blueberry Fritter Glaze:

• In a small saucepan, combine the blueberries and water. Simmer over medium heat for about 5–7 minutes, gently mashing the berries as they soften, until they release their juices and break down.
• Pour the mixture through a fine mesh strainer into a bowl, pressing to extract as much juice as possible. Discard the solids.
• Whisk 2–3 tablespoons of the strained blueberry juice into the powdered sugar. Adjust the consistency by adding more juice for a thinner glaze or more powdered sugar for a thicker one.
• While the fritters are slightly warm, drizzle or dip them into the glaze. Let set for a few minutes before serving.