I bake this Blueberry Artisan 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. For another recipe using blueberries, try this Blueberry Chia Pudding or these Banana blueberry oatmeal muffins.

The dough rises slowly over night for that sourdough flavor, but without the sour dough. Just ½ teaspoon of dry yeast is all you need. But it can also be made the same day if you are in a rush, see instructions. It is easy to make with just 6 ingredients and requires only 10 minutes of prep time. Baked in a Duch oven for that crunchy crust and moist interior, just like this No knead cinnamon raisin bread.

Ingredients

Making this blueberry yeast bread is really easy, all you need are a few basic ingredients. 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. Fresh blueberries can also be used.
• 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

Dutch oven blueberry bread recipe is really easy to make, just stir the dough together and follow along with the step-by-step photos below. 

For the full instructions see the recipe card at the bottom.

1. Step 1: Blend the blueberries until you have a smooth pure. Add water if needed to make 1 ½ cups of blueberry purée.

2. Step 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. Step 3: Add the flour and salt and stir well with a large spoon. The dough will be loose and sticky.

4. Step 4: Cover with plastic wrap and let it rise over night, about 12-13 hours.

Step 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. 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 into a ball, and come to room temperature. 

Step 6:
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, but not burnt. 

Why bake bread in a Dutch oven?

It is one of the beast and easiest ways to achieve bakery-quality, artisan bread style at home. How does it work? The Dutch oven with the lid is preheated and will trap the steam inside the pot while the bread bakes. The steam helps the dough rise high and creates a crispy, golden crust while the interior stays soft and fluffy. 

No Dutch oven?

You can still bake this blueberry bread by using one of the methods below:

• Baking sheet, preheat a baking sheet, or baking tray, place the bread on a with parchment paper. Place an oven safe tray filled with boiling water under the bread. Or throw in a small glass of water directly in the bottom of the oven (not on the bread) before closing the oven door quickly so the steam doesn’t escape. The steam will give the bread a crispier crust and it will bake higher.
• Cast iron skillet, preheat the skillet and then place the bread on it. Cover the bread with an oven safe pyrex bowl, enamel, or ceramic bowl and bake as directed. 

Substitutions

• Flour – For the fluffiest bread with the best texture, I recommended using bread flour. But all-purpose flour can also be used.
• Sweetener – This bread recipe has just a little added caster sugar to help activate the yeast and balance the blueberry flavor. The bread will not taste sweet, but you can make it sweeter by adding more sugar or a little honey, to taste. Also check out this No knead oatmeal bread or this No knead cinnamon raisin bread for a sweeter style bread. 

Variations to try

• Nuts – For a little crunch, add in some roughly chopped nuts like walnuts or pecans to the dough. Also see this Cranberry Walnut Bread loaded with walnuts. 
• Lemon – To make a blueberry lemon bread, add the zest of one lemon to the dough.
• Seeds – Add some crunchy seeds like pumpkin or sunflower seeds, like in this no knead Mulitseed Bread.
• Vanilla – For a little flavor twist, add 1 teaspoon of vanilla extract to the blueberry purée.

Can I make the bread the same day?

Yes you can, the overnight rise will add a deeper flavor to the bread. If you are short on time, it can also be made the same day.

• Increase the active dry yeast to 2 ¼ teaspoon (7 grams).
• Follow the instructions to make to dough, but instead of placing the dough in the fridge overnight, let it rise on the counter for about an hour or until double in size.
• Shape the dough the same way and let it rise for 30 minutes while the dutch oven heats in the oven. Bake according to the recipe.

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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

• 2 cups (300 g) frozen blueberries, defrosted
• 3 ½ cups (450 g) bread flour, and more for dusting
• ½ teaspoon active dry 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.

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 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. This bread can also be made the same day, see instructions below**

4. 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.

5. 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.

6. While the dough 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.

7. 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, but not burnt.

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

Recipe Notes

Same day instructions:

• Increase the active dry yeast to 2 ¼ teaspoon (7 grams).
• Follow the instructions to make to dough, but instead of placing the dough in the fridge overnight, let it rise on the counter for about an hour or until double in size.
• Shape the dough the same way and let it rise for 30 minutes while the dutch oven heats in the oven. Bake according to the recipe.