I bake this bread with a blueberry pure made from frozen blueberries. They have a brighter purple color and are also budget friendly and available add year round.

The dough rises slowly over night for that sour dough flavor, but without the sour dough. Just ½ teaspoon of dry yeast is all you need. I bake it in a Duch oven for that crunchy crust and moist interior.

For another recipe using blueberries, try this Blueberry Chia Pudding or this Peach Blueberry Smoothie.

Ingredients

Here are the ingredient list to make this easy blueberry yeast bread. For the full written recipe with ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Frozen blueberries, I like to use frozen blueberries because they release a lot of liquid when defrosted and have a beautiful deep purple color. They are budget friendly too.
• Bread flour, can be substituted with all purpose flour.
• Dry yeast, just a little goes a long way since this bread rises overnight.
• Salt, normal table salt works well here.
• Sugar, just a little bit to help the yeast to rise.
• Water to make enough blueberry puree. Depending on the blueberries and how much juice they release.

See recipe card for quantities.

Instructions

Making this no-knead blueberry bread recipe is easy. Take a look at the instructions below and for the full written instructions, see the recipe card at the bottom.

1. Add the defrosted blueberries to a blender and process until you have a smooth pure. Add water if needed to make 1 ½ cups of blueberry purée.
2. In a mixing bowl, add the blueberry purée, sugar and yeast. Stir and let the mixture sit for 10 minutes until the yeast is foamy.
3. Add the flour and salt and stir well with a large spoon. The dough will be loose and sticky. Cover with plastic wrap and let it rise over night, about 12-13 hours.
4. The next morning, turn on your oven to 230C (450F). Place a Duch oven or cast iron pot, with the lid, in the oven to heat for about 30 minutes.
5. Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers. 
6. Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel to rise for 30 min until the Duch oven in hot. 
7. Carefully take out the Duch oven from the oven, it will be very hot! Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10 minutes. Let the bread cool down for about 30 minutes before you slice it.

Storage

This blueberry bread is best eaten fresh baked, but keeps for top to 3-4 days when stored in an airtight container or plastic bag. A tip is to toast the bread after it been stored for a few days and serve with this Forest Fruit Chia Jam or this Homemade Pecan Almond Butter.

This blueberry yeast bread also freezes well. Slice it and place in a freezer friendly plastic bag, seal well and freeze for for up to 3 months. Let the bread defrost in room temperature before serving. Tastes great toasted after it has been frozen.

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5 from 2 votes

Print

Blueberry Bread

Prep Time

10 mins

Cook Time

40 mins

Total Time

1 hr 50 mins

 

Homemade no knead Blueberry Bread with a crispy crust and soft and moist interior. Full of Berrylicious flavor and with a beautiful purple color, this Blueberry Bread will be the star at the breakfast table.

Servings: 1 loaf of bread

Author: Helena

Ingredients

• 300 g (2 cups) frozen blueberries, defrosted
• 450 g (3 ½ cups) bread flour and more for dusting
• ½ teaspoon instant yeast
• 1 teaspoon salt
• 2 tablespoon sugar (or more if the blueberries are very tart)
• water, as needed

Instructions

1. Add the defrosted blueberries to a blender or food processor and blend until you have a smooth pure. Add water as needed to make 1 ½ cups of blueberry purée.

2. In a mixing bowl, add the blueberry purée, sugar and yeast. Stir and let the mixture sit for 10 minutes until the yeast is foamy. Add the flour and salt and stir well with a large spoon. The dough will be loose and sticky. Cover with plastic wrap and let the dough rise for 1 hour on the counter. Then place the dough in the fridge and let it rise over night, about 12-13 hours.

3. The next morning, take out the dough from the fridge. Scrape out the dough on to a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.

4. Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel and let it rise for 1-2 hours. You want it to have risen a little after shaping it into a ball and come to room temperature.

5. While the dogs is doing the second rise, turn on your oven to 230C (450F). Place a Dutch oven, or cast iron pot, with the lid, in the oven to heat for about 30 minutes.

6. Carefully take out the Dutch oven, it will be very hot!

   Remove the lid and gently lift the bread, with the parchment paper, and place inside. Cover with the lid and bake for 30-35 minutes. Then remove the lid and bake for 5-10 more minutes. All ovens are different, so start checking after 5 minutes. You want a crispy and golden brown crust.

7. Take the bread out of the dutch oven and let it cool down for about 30 minutes before slicing it.

   Enjoy!

Recipe Notes

Best eaten fresh baked, but this blueberry bread keeps for about 3-4 days. Slice and freeze the leftovers so you can enjoy for longer.