Blueberry artisan bread is a delightful fusion of traditional bread-making techniques with the natural sweetness of fresh blueberries. This bread is characterized by its golden crust, chewy interior, and bursts of juicy berries scattered throughout. It’s a recipe that balances rustic charm with indulgence, making it perfect for breakfast, brunch, or as a snack with tea or coffee. The bread’s appeal lies not only in its flavor but also in its visual beauty—the blueberries stain the dough with streaks of purple, creating a loaf that looks as good as it tastes. Baking this bread at home allows you to experience the transformation of simple ingredients into something extraordinary, filling your kitchen with the comforting aroma of fresh bread.
INGREDIENTS:
- 3 cups bread flour (or all-purpose flour)
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ¼ cups warm water
- 1 cup fresh or frozen blueberries
- 1 tablespoon olive oil (for greasing bowl)
- Extra flour for dusting
INSTRUCTION:
- Prepare the dough: In a large mixing bowl, combine flour, salt, sugar, and yeast. Gradually add warm water, mixing until a shaggy dough forms.
- Knead gently: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. If using frozen blueberries, toss them lightly in flour before folding them into the dough to prevent excess moisture.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1–2 hours, or until doubled in size.
- Shape the loaf: Punch down the risen dough and gently fold it into a round or oval loaf. Place it on parchment paper in a proofing basket or bowl. Cover and let rise again for 30–45 minutes.
- Preheat the oven: Set the oven to 450°F (230°C). Place a Dutch oven or heavy baking dish inside to preheat.
- Bake the bread: Carefully transfer the risen dough into the hot Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake for another 15–20 minutes until the crust is golden brown and crisp.
- Cool and serve: Allow the bread to cool on a wire rack before slicing. This helps the interior set and prevents it from becoming gummy.
SERVINGS:
This recipe yields one medium loaf, serving approximately 6–8 slices.
NOTE:
The success of blueberry artisan bread lies in balancing hydration and fruit content. Blueberries release juice during baking, which enriches the dough but can make it sticky. Tossing them in flour before folding helps maintain structure. Using a Dutch oven creates steam, which is essential for achieving a crisp crust and tender crumb. The bread is best enjoyed fresh, but leftovers can be toasted for breakfast or used in creative ways, such as French toast. For added depth, you can sprinkle a little sugar on top before baking to create a lightly caramelized crust.
This recipe captures the artistry of bread-making while celebrating the natural sweetness of blueberries. The process is simple yet rewarding, transforming flour, water, and fruit into a loaf that feels both rustic and gourmet. Each slice offers a chewy bite with bursts of berry flavor, making it a versatile bread that fits any occasion. Whether served warm with butter, paired with cheese, or enjoyed plain, blueberry artisan bread is a testament to how everyday ingredients can create something truly special.