In our area, blueberries grow wild through the woods. All over our property going down to the lake. So I'm always looking for creative ways to include blueberries in our meals. And this artisan Dutch oven blueberry bread recipe is the latest.
In northern Ontario, where I was born, blueberries are a favorite summer fruit. Wild blueberries are small, sweet, and oh-so-flavourful.
It's pretty common for families to go blueberry-picking on a sunny summer afternoon for outdoor family time. Others prefer to buy their own wild blueberries at roadside stands.
Foraging for blueberries in the Northwest Territories often reminds me of the blueberry picking expeditions of my childhood.
Just like my parents did, I remind my girls that we aren't the only ones who love blueberries. They know to watch out for bears when we're foraging for berries, herbs, or greens.
I usually manage to collect enough wild blueberries, cranberries, and raspberries to last us through the winter. We freeze blueberries whole, and I add them to blueberry crisp, blueberry pies, pancakes, and now, bread.
However, if you can't forage your fresh blueberries, go ahead and try this Dutch oven blueberry bread recipe with store-bought frozen berries.
Ingredients You'll Need for This Dutch Oven Blueberry Bread Recipe
To make homemade blueberry bread, you'll need the following ingredients:
- 1 cup of blueberries
- 1 tablespoon of lemon juice
- ½ cup light brown sugar, combined
- ¼ c softened unsalted butter
- 4 cups of all purpose flour
- 1 packet of rapid rise yeast
- 2 tablespoons of olive oil
- 2 cups of warm water
- A pinch of salt
How to Make Dutch Oven Blueberry Bread
If you've never baked bread in a Dutch oven, you are in for a treat. There's something about the flavor that's tough to describe - a combination of rustic and artisan, maybe. And it's challenging to replicate the flavor without cast iron.
And by the way, don't let the long list of directions faze you. This is a pretty simple recipe.
Looking for more Dutch oven bread recipes? Try this whole grain artisan bread recipe - so good!
Bowl One
First, combine yeast and warm water (around 110 degrees F is good when working with yeast) in a medium-sized bowl. Next, stir gently to combine.
Let the water and yeast sit for about 10 minutes. This lets it become foamy, a process known as "blooming."
Bowl Two
In a second mixing bowl, combine flour and a pinch of salt. Stir.
Create a well in the flour mixture, then sprinkle ¼ cup of brown sugar over the top of the flour mix.
When the yeast is ready, pour it directly into the flour.
Using a mixing spoon, stir the dough until it is all combined. The dough will be very sticky and shaggy.
Transfer the dough back into the bowl you bloomed the yeast in. Drizzle a little olive oil over the top of the dough and cover it.
First Bread Rising
Now it's time to let the dough rest and rise until it has doubled in size. This takes about an hour.
During this time, combine the blueberries, ¼ cup of brown sugar, lemon juice and softened butter in a small mixing bowl.
Next, pour the blueberry lemon mixture into the dough.
Second Bread Rising
Use a spoon to lift the edges of the dough and let the blueberries work their way to the bottom of the bowl, and press some of the berries down into the dough.
Cover with a clean tea towel and allow the blueberry bread dough to rise for about 30 minutes longer.
While the dough is rising again, rub a little butter or olive oil into the sides of the Dutch oven.
Baking Bread in a Cast Iron Dutch Oven
Preheat the oven to 400°F and place the Dutch oven inside to warm up.
Carefully remove the Dutch oven from the oven after 30 minutes and drop the bread dough down into the Dutch oven. Be careful, as it will be VERY hot!
(Note: you may want to use parchment paper to line your Dutch oven. When I do this, I line the bowl with parchment paper before the second bread rising.)
Next, place the lid on the Dutch oven and bake the bread for 30 minutes.
After 30 minutes, remove the lid. If you like, you can drizzle a little butter over the top. Allow the blueberry bread to bake for another 10 minutes.
Carefully remove the Dutch oven from the oven and let the bread rest for 10 minutes in it.
Finally, cut your rustic Dutch oven blueberry bread and enjoy it with fresh coffee and home-churned butter.
Tip: This rustic Dutch oven blueberry bread should be consumed within 4 days of baking for the freshest results.
Recipe
Dutch Oven Blueberry Bread Recipe
Equipment
Ingredients
- 1 cup of blueberries
- 1 tablespoon of lemon juice
- ½ cup light brown sugar combined
- ¼ c softened unsalted butter
- 4 cups of all purpose flour
- 1 packet of rapid rise yeast
- 2 tablespoons of olive oil
- 2 cups of warm water
- A pinch of salt
Instructions
- In a medium-size mixing bowl, mix yeast and warm water (around 110 degrees F is the ideal temperature when working with yeast.) Stir gently to combine.
- Allow the water and yeast to bloom for about 10 minutes, or until it looks foamy.
- In a second mixing bowl combine flour and a pinch of salt. Stir.
- Create a well in the flour mixture. Sprinkle ¼ cup of brown sugar over the top of the flour mix.
- When the yeast is ready pour it directly into the flour.
- Using a mixing spoon, stir the dough until it is all combined. The dough will be very sticky and shaggy.
- Transfer the dough back into the bowl you bloomed the yeast in. Drizzle a little olive oil over the top of the dough and cover it.
- Allow the dough to rest and rise until it has doubled in size. This takes about an hour.
- In a small mixing bowl combine the blueberries, ¼ cup of brown sugar, lemon juice and softened butter.
- Pour the blueberries into the dough.
- Use a spoon to lift the edges of the dough and let the blueberries work their way to the bottom of the bowl. Press some of the berries down into the dough. Cover and allow to rise for about 30 minutes longer.
- While the dough is rising again, rub a little butter or olive oil into the sides of the dutch oven.
- Preheat the oven to 400 degrees and place the dutch oven inside to warm up.
- Carefully remove the dutch oven from the oven after 30 minutes and drop the bread dough down into the dutch oven. Be careful as it will be VERY hot!
- Place the lid on the dutch oven and bake the bread for 30 minutes.
- After 30 minutes remove the lid and if you like, you can drizzle a little butter over the top. Bake it for another 10 minutes.
- Carefully remove the dutch oven from the baking oven and allow the bread to rest for 10 minutes in the dutch oven before lifting it out.
- Cut and enjoy.
- Artisan bread should be consumed within 4 days of baking for the freshest results.
Nutrition
Hi Sue - you drizzle it over the top of the dough just before the first rising. 🙂
Hello , where do your add the two tbs of oil ? The drizzling time ?
Hi Kelsey! So when I make this, the blueberries do work themselves down to the bottom of the dough, but they kind of clump together in the dough and don't leak out. I usually scoop some of them up and press them into the top of the top just before the second rising. So when the dough rises, the blueberries on top are almost like buttons in the top of a sofa cushion. Then once it bakes, they're kind of in the middle. I'm not sure why your blueberries are leaking out of the bottom. Did you knead the blueberry/lemon/sugar mixture into the bread? That helps absorb the liquid. 🙂
I made this, but all of the blueberries went down to the bottom and leaked out the bottom of the bread. What did I do wrong?
This is a brilliant recipe! This blueberry bread recipe is so simple and easy to follow, it turned out so pleasant and delightful. Glad, we also have blueberries growing in our area. I can make this any time we want.
This bread is so good, and making it in my Dutch oven - well, that's just genius! I loved it toasted with butter on top...mmmm!
This bread was so delicious and my family loved it. I am so jealous that you have all those blueberries growing in your area!
Such a tasty way to use up all the blueberries! Plus, that hint of lemon made the bread come out just every so slightly refreshing!