Recipe Card
Blueberry Artisan Bread
A crusty, bakery-style no-knead bread loaded with juicy blueberries and a soft, airy crumb inside.
Servings & Timing
- Yield: 1 round loaf (8–10 slices)
- Prep Time: 10 minutes
- Rest/Fermentation Time: 12–18 hours
- Cook Time: 45 minutes
- Total Time: About 13–19 hours
Dietary Notes: Vegetarian, Dairy-Free, Naturally Low Sugar
Ingredients
- All-purpose flour – 3 cups (360 g)
- Instant or active dry yeast – ½ teaspoon
- Salt – 1½ teaspoons
- Fresh or frozen blueberries – 1 cup (150 g)
- Warm water – 1½ cups (360 ml)
- Olive oil (for greasing) – 1 tablespoon
- Extra flour (for shaping)
Instructions
- In a large bowl, whisk together flour, yeast, and salt.
- Gently fold in blueberries.
- Add warm water and stir until a sticky dough forms.
- Cover the bowl with plastic wrap or a towel and let rest at room temperature for 12–18 hours.
- Turn dough out onto a floured surface and shape into a round loaf.
- Place dough seam-side down on parchment paper and rest for 30–45 minutes.
- Preheat oven to 450°F (232°C) with a covered Dutch oven inside.
- Transfer dough (with parchment) into hot Dutch oven, cover, and bake for 30 minutes.
- Remove lid and bake another 12–15 minutes until golden brown.
- Cool completely on a wire rack before slicing.
Additional Notes
- Dough will be very sticky; this is normal for no-knead bread.
- Frozen blueberries can be used without thawing.
- This recipe is naturally dairy-free and egg-free.
Hero Image
A rustic, round artisan loaf with golden crust and visible blueberry pockets throughout, baked until deeply golden and crackled on top.
Brief Introduction
This blueberry artisan bread is the kind of recipe that feels impressive but requires almost no effort. It’s a no-knead, overnight dough that transforms basic pantry ingredients and fresh blueberries into a bakery-style loaf with a crisp crust and soft, fruit-studded interior. Perfect for breakfast, brunch, or snacking straight from the cutting board.
Step-by-Step Cooking Guide
Mixing the Dough
Combine flour, yeast, and salt first to evenly distribute the yeast. Gently fold in blueberries to avoid crushing them. Add warm water and stir until no dry flour remains.
Tip: The dough should look shaggy and sticky, not smooth.
Fermentation (Overnight Rise)
Cover the bowl and leave it at room temperature. Over 12–18 hours, the dough will rise, bubble, and develop flavor.
Tip: Cooler rooms may need closer to 18 hours.
Shaping the Loaf
Turn the dough onto a floured surface. With floured hands, fold edges inward to form a round boule. Transfer to parchment paper.
Tip: Do not overwork the dough or you’ll lose air pockets.
Baking
Bake covered to create steam, which produces a crisp crust. Removing the lid allows the loaf to brown deeply.
Tip: The loaf is done when it sounds hollow when tapped on the bottom.
Ingredient Details and Substitution Tips
Key Ingredients
- All-Purpose Flour: Creates a balanced crumb. Bread flour can be used for a chewier texture.
- Blueberries: Fresh give cleaner color; frozen release more juice and create purple streaks.
- Yeast: Small amount is intentional for slow fermentation and flavor.
Substitutions
- Whole Wheat Flour: Replace up to 1 cup; add 2 tablespoons extra water.
- Gluten-Free: Use a 1:1 gluten-free flour blend designed for yeast baking (results may vary).
- Blueberries: Substitute with raspberries, blackberries, or chopped dried cranberries.
Equipment Alternatives
- No Dutch oven: Bake on a preheated baking stone with a metal pan of hot water placed in the oven for steam.
- No parchment paper: Generously flour a clean kitchen towel to rest the dough.
Recipe Variations and Serving Suggestions
Flavor Variations
- Add 1 tablespoon honey to the dough for slight sweetness
- Mix in 1 teaspoon lemon zest for brightness
- Sprinkle coarse sugar on top before baking for a sweet crust
Dietary Variations
- Vegan: Naturally vegan as written
- Lower Carb: Reduce blueberries to ½ cup
Serving Ideas
- Serve toasted with butter or honey
- Pair with cream cheese or ricotta
- Excellent alongside coffee or tea
Storage and Make-Ahead Information
Storage
- Store at room temperature wrapped loosely for up to 2 days
- Refrigerate up to 5 days in an airtight container
Freezing
- Slice and freeze for up to 3 months
- Thaw at room temperature or toast directly from frozen
Reheating
- Reheat slices in toaster
- Re-crisp whole loaf at 350°F for 10 minutes
Nutrition Facts (Per Slice, Approximate)
- Calories: 180
- Carbohydrates: 36 g
- Protein: 5 g
- Fat: 1 g
- Fiber: 2 g
Allergens: Contains gluten
Frequently Asked Questions
Q: Can I use frozen blueberries?
Yes, add them frozen and expect more color streaking.
Q: Why is my dough so wet?
No-knead dough is meant to be sticky; add flour only during shaping.
Q: Can I make this without a Dutch oven?
Yes, see equipment alternatives above.
Q: Can I cut the rise time short?
Shorter fermentation reduces flavor and structure.
Optional Personal Notes
This recipe was inspired by classic European no-knead bread methods, adapted to include fruit without compromising structure. The overnight fermentation is what gives it depth, chew, and that bakery-style crust.
Call to Action
Try this blueberry artisan bread and share how it turned out. Leave a comment with your variation, rate the recipe, or share your loaf on social media.
