In a large bowl combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir and let get foamy for 5 minutes.

Beat in the rest of the sugar, egg, and vanilla. 

Add the flour and salt and mix for 2-3 minutes or until a dough forms.

Add in the butter by the tablespoon and mix until incorporated into the dough. 

Turn the dough onto a floured surface and knead for 5 minutes.

Spray a bowl with cooking spray, place the dough inside, cover and let rise for 1-2 hours or until doubled in size.

To make the jam heat the blueberries, brown
sugar, cinnamon, lemon juice, butter, and salt in a medium sauce pan over medium high for 10 minutes.  Stir frequently.

Remove from heat and cool completely.

Once the dough has doubled spray a loaf pan with cooking spray and set aside.

Deflate the dough and roll into a 9 x 18 inch rectangle.

Carefully spread the dough with the blueberry jam.

Roll the dough up lengthwise and seal the seam as best as you can. This will get messy.

Use a serrated knife and cut the dough in half lengthwise.

Cross the two pieces of dough, cut side up, over top of each other in the middle and then twist the
dough 2 or 3 times in a spiral.

Next, bend the spiral in half widthwise and wrap the spiral once again over itself. It will be very messy. Tuck the ends underneath and place the dough into the prepared pan. Cover with plastic wrap and let rise for 60 to 90 minutes.

Preheat the oven to 350 degrees.

Bake for 40-50 minutes or until cooked through. Remove from oven and cool on a wire rack for 15 minutes.

Run a butter knife around the edges of the pan and turn the bread out onto the wire rack and cool completely.

Once the bread has cooled whisk the powdered sugar, vanilla, and milk together in a small bowl. Drizzle over top of the bread.