Dutch Oven Blueberry Bread

In our area, blueberries grow wild through the woods. All over our back property going down to the lake. And along the roadside. 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.

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In northern Ontario, where I was born, blueberries are a favorite summer fruit. Wild blueberries are small, sweet, and oh-so-flavourful. Many families 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 blueberry picking expeditions with my parents.

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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 own 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

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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

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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 phase 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

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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

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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

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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

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Preheat the oven to 400 degrees 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 and 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 your oven and allow the bread to rest for 10 minutes in the dutch oven.

Finally, cut your rustic dutch oven blueberry bread and enjoy 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.

Continue to Content

Dutch Oven Blueberry Bread Recipe

Yield: 16

Cook Time: 40 minutes

Prep Time: 2 hours

Additional Time: 20 minutes

Total Time: 40 minutes

This artisan-style dutch oven blueberry bread recipe with a hint of lemon is a delicious, rustic yeast bread the whole family will love!

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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

1. 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. 
2. Allow the water and yeast to bloom for about 10 minutes, or until it looks foamy.
3. In a second mixing bowl combine flour and a pinch of salt. Stir.
4. Create a well in the flour mixture. Sprinkle ¼ cup of brown sugar over the top of the flour mix.
5. When the yeast is ready pour it directly into the flour. 
6. Using a mixing spoon, stir the dough until it is all combined. The dough will be very sticky and shaggy. 
7. 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.
8. Allow the dough to rest and rise until it has doubled in size. This takes about an hour.
9. In a small mixing bowl combine the blueberries, ¼ cup of brown sugar, lemon juice and softened butter. 
10. Pour the blueberries into the dough. 
11. 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.
12. While the dough is rising again, rub a little butter or olive oil into the sides of the dutch oven.
13. Preheat the oven to 400 degrees and place the dutch oven inside to warm up.
14. 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!
15. Place the lid on the dutch oven and bake the bread for 30 minutes.
16. 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.
17. 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.

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• 
  Saf Instant Yeast, 1 Pound Pouch

Nutrition Information

Yield 16 Serving Size 1
Amount Per Serving Calories 183Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 8mgSodium 13mgCarbohydrates 31gFiber 1gSugar 7gProtein 4g

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