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Dutch Oven Blueberry Bread Recipe

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★★★★★

4.5 from 50 reviews

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/dutch-oven-blueberry-bread-recipe/