Blueberry Bread
A delightful bread combining the sweetness of blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 300 g 300 g frozen blueberries, defrosted Ensure blueberries are thoroughly defrosted and drained.
- 450 g 450 g bread flour More flour may be needed for dusting.
- 1/2 tsp 1/2 tsp instant yeast
- 1 tsp 1 tsp salt
- 2 tbsp 2 tbsp sugar Adjust amount if blueberries are very tart.
- as needed N/A Water Add as needed to achieve 1 1/2 cups of blueberry purée.
Instructions
Preparation
- Add the defrosted blueberries to a blender or food processor and blend until you have a smooth purée. Add water as needed to make 1 1/2 cups of blueberry purée.
- 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 overnight, about 12-13 hours.
Baking
- The next morning, take out the dough from the fridge. Scrape out the dough onto a well-floured piece of parchment paper.
- Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel. Let it rise for 1-2 hours to allow it to come to room temperature.
- 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.
- Carefully take out the Dutch oven. Remove the lid and gently lift the bread with the parchment paper and place it inside. Cover with the lid and bake for 30-35 minutes.
- Then remove the lid and bake for an additional 5-10 minutes, checking for a crispy and golden brown crust.
- Take the bread out of the Dutch oven and let it cool down for about 30 minutes before slicing it.
Notes
Serve warm or at room temperature with butter, cream cheese, or honey. Store in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze slices in a zip-top bag for up to 3 months. Add lemon zest or vanilla extract for flavor variations. Adjust sugar to taste based on blueberry sweetness.