Instructions
Step 1: In a large bowl, whisk together flour, yeast, salt, and sugar.
Step 2: Add warm water and olive oil. Stir until a sticky dough forms.
Step 3: Turn dough onto a floured surface and knead for 6–8 minutes until smooth and elastic. Add a little more flour if necessary.
Step 4: Place dough in a greased bowl, cover with a towel, and let rise for 1–2 hours until doubled in size.
Step 5: Punch down dough gently. Stretch it slightly and fold in the blueberries carefully to avoid crushing them. Shape into a round loaf.
Step 6: Place loaf on a parchment-lined baking sheet or in a greased Dutch oven. Cover and let rise another 45 minutes.
Step 7: Preheat oven to 375°F (190°C). Slash the top of the loaf with a sharp knife for expansion.
Step 8: Bake for 35–40 minutes, or until golden brown and the bread sounds hollow when tapped.
Step 9: Cool on a wire rack before slicing.
Tips & Secrets
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Handle blueberries gently to avoid streaking the dough too much.
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For a crustier bread, bake in a Dutch oven with the lid on for 20 minutes, then remove the lid for the remaining bake time.
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Brush the top with a little egg wash for extra shine.
Serving & Storage
Serve warm with butter, honey, or cream cheese. Store at room temperature in an airtight bag for up to 3 days. Freeze slices for up to 2 months.
Variations
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Add lemon zest for a fresh citrusy note.
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Mix in white chocolate chips for a dessert-style loaf.
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Swap blueberries for raspberries or blackberries.
Conclusion
This Blueberry Artisan Bread is soft, slightly sweet, and full of juicy bursts of fruit. With its rustic crust and beautiful berry swirls, it’s a show-stopping homemade loaf that’s as delicious as it looks.
