Dutch Oven Blueberry Bread Recipe

Introduction

This Dutch Oven Blueberry Bread is a delightful blend of sweet blueberries and soft, fluffy bread baked to perfection in a cast iron pot. Its slightly tangy lemon flavor and tender crumb make it an ideal treat for breakfast or an afternoon snack. Plus, it’s surprisingly simple to make at home.

Ingredients

• 1 cup of blueberries
• 1 tablespoon of lemon juice
• ½ cup light brown sugar (divided)
• ¼ cup softened unsalted butter
• 4 cups all-purpose flour
• 1 packet rapid rise yeast
• 2 tablespoons olive oil
• 2 cups warm water (around 110°F)
• A pinch of salt

Instructions

1. Step 1: In a medium bowl, mix the yeast and warm water gently. Let it bloom for about 10 minutes until foamy.
2. Step 2: In a separate large bowl, combine the flour and a pinch of salt, stirring to mix.
3. Step 3: Create a well in the flour mixture and sprinkle ¼ cup of brown sugar on top.
4. Step 4: Pour the foamy yeast mixture into the flour well. Stir with a spoon until the dough is sticky and shaggy.
5. Step 5: Transfer the dough into the yeast bowl, drizzle with olive oil, and cover. Let it rise until doubled in size, about 1 hour.
6. Step 6: In a small bowl, combine blueberries, remaining ¼ cup brown sugar, lemon juice, and softened butter.
7. Step 7: Fold the blueberry mixture into the risen dough, pressing some berries gently into the dough. Cover and let rise for another 30 minutes.
8. Step 8: While the dough rises, lightly grease the inside of your Dutch oven with butter or olive oil and preheat your oven to 400°F. Place the Dutch oven inside to warm.
9. Step 9: Carefully remove the hot Dutch oven and place the dough inside. Cover with the lid and bake for 30 minutes.
10. Step 10: Remove the lid, optionally brush the top with a little butter, and bake for an additional 10 minutes.
11. Step 11: Let the bread rest in the Dutch oven for 10 minutes before gently removing it.
12. Step 12: Slice and enjoy fresh.

Tips & Variations

• Use fresh or frozen blueberries; just thaw and drain frozen berries before mixing.
• For a richer flavor, swap olive oil with melted coconut oil or butter when greasing the Dutch oven.
• Add a teaspoon of vanilla extract to the blueberry mixture for an extra aromatic twist.

Storage

Store the bread wrapped in a clean kitchen towel or airtight container at room temperature for up to 4 days. To refresh, slightly warm slices in a toaster or oven to regain softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular active dry yeast instead of rapid rise yeast?

Yes, you can. Just allow extra time for the dough to rise since active dry yeast works more slowly compared to rapid rise yeast.

What if I don’t have a Dutch oven?

You can bake this bread on a baking stone or in a heavy, oven-safe pot with a lid. The key is to retain moisture during baking to create a soft crust and tender crumb.

Dutch Oven Blueberry Bread Recipe

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This Dutch Oven Blueberry Bread is a delightful artisan loaf bursting with juicy blueberries and a hint of lemon. It features a soft, sticky dough that rises twice for perfect texture and is baked in a preheated dutch oven for a crisp crust and tender crumb. Ideal for breakfast or a sweet snack, this homemade bread blends the natural sweetness of fruit with a rustic bread base.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Yeast Mixture

• 1 packet rapid rise yeast
• 2 cups warm water (around 110°F)

Dough

• 4 cups all purpose flour
• A pinch of salt
• ½ cup light brown sugar (divided into ¼ cup + ¼ cup)
• 2 tablespoons olive oil

Blueberry Mixture

• 1 cup blueberries
• 1 tablespoon lemon juice
• ¼ cup softened unsalted butter

Instructions

1. Bloom the yeast: In a medium-size mixing bowl, combine rapid rise yeast and warm water (ideally around 110°F). Stir gently and let it sit for about 10 minutes until foamy.
2. Prepare the dry mixture: In a separate large mixing bowl, mix the all-purpose flour and a pinch of salt. Stir to combine.
3. Add sugar to flour: Make a well in the flour mixture and sprinkle ¼ cup of the light brown sugar over the flour.
4. Mix dough: Pour the foamy yeast mixture into the flour mixture. Stir with a spoon until the dough comes together. Expect a sticky and shaggy consistency.
5. First rise: Transfer the dough back into the yeast bowl, drizzle 2 tablespoons of olive oil over it, and cover. Let it rise in a warm place until it doubles in size, about 1 hour.
6. Prepare blueberry filling: In a small bowl, combine blueberries, remaining ¼ cup brown sugar, lemon juice, and softened unsalted butter.
7. Incorporate blueberries: Pour the blueberry mixture into the dough. Using a spoon, fold the dough edges over the blueberries to gently press them into the dough. Cover and let rise for an additional 30 minutes.
8. Prepare dutch oven: Lightly grease the sides of a dutch oven with butter or olive oil. Preheat the oven to 400°F and place the dutch oven inside to heat for 30 minutes.
9. Bake bread: Carefully remove the hot dutch oven from the oven and place the risen dough inside. Cover with the lid and bake for 30 minutes.
10. Finish baking: Remove the lid and optionally drizzle a little butter over the top of the bread. Bake uncovered for an additional 10 minutes to brown the crust.
11. Rest the bread: Carefully remove the dutch oven from oven and allow the bread to rest inside for 10 minutes before removing it to a wire rack or cutting board.
12. Serve: Slice and enjoy fresh! For best taste and texture, consume within 4 days of baking.

Notes

• Ensure the water is about 110°F to properly activate the yeast without killing it.
• The dough will be sticky – avoid adding excess flour; this ensures a moist, tender loaf.
• Using a dutch oven traps steam and helps create a crusty exterior similar to artisan bakery bread.
• If fresh blueberries are not available, frozen can be used but do not thaw before adding to dough.
• This bread can be stored in an airtight container at room temperature for up to 4 days.
• Reheat slices gently for a soft texture or toast for a crisp bite.

Keywords: Dutch oven bread, blueberry bread, artisan bread, homemade bread, baked bread, fruit bread