Blueberry Artisan Bread

A rustic no-knead loaf packed with juicy blueberries and baked until golden and crisp on the outside with a soft, airy center. Perfect for breakfast, brunch, or served warm with butter and honey.

Ingredients

• 3 cups bread flour
• 1 ½ tsp salt
• ½ tsp instant yeast
• 1 ¼ cups warm water
• 1 tbsp honey or sugar
• 1 cup fresh blueberries
• Extra flour for shaping

Instructions

1. In a large bowl, mix flour, salt, and yeast.
2. Stir warm water and honey together, then pour into the dry ingredients. Mix until a shaggy dough forms.
3. Gently fold in the blueberries.
4. Cover the bowl and let the dough rise at room temperature for 12–18 hours.
5. Turn dough onto a floured surface and shape into a round loaf. Let rest for 30–45 minutes while the oven preheats.
6. Preheat oven to 450°F with a Dutch oven inside for 30 minutes.
7. Carefully place dough into the hot Dutch oven using parchment paper.
8. Bake covered for 30 minutes, then uncover and bake another 10–15 minutes until golden brown.
9. Cool before slicing.

Q&A

Can I use frozen blueberries?

Yes! Use them frozen and do not thaw first to prevent excess moisture and purple streaking.

Why is my dough sticky?

Blueberries release juice into the dough, making it softer. Use lightly floured hands when shaping.

Can I make this sweeter?

Absolutely. Add 1–2 tablespoons more honey or sugar for a sweeter breakfast-style loaf.

How do I store it?

Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I add lemon flavor?

Yes! Add 1 tablespoon lemon zest to brighten the flavor beautifully.

What pairs well with this bread?

Butter, cream cheese, whipped honey, or a drizzle of lemon glaze are all delicious options.