Fresh Blueberry Yeast Bread

Fresh Blueberry Yeast Bread

Lovely and light, this Fresh Blueberry Yeast Bread is wonderful eaten out of hand with butter or toasted. It’s like having the jam in the bread!

If you’ve ever had fresh blueberries around and you’ve wondered if you could use them in yeast bread, I’m here to tell you that you absolutely can. In fact, I’m here to tell you that you absolutely should!

I loved this bread. A lot. It was fabulous eaten out of hand with butter. It was great toasted. It’s like having the jam already in the bread :)

Cook’s Notes for Fresh Blueberry Yeast Bread




In order to not completely macerate all the blueberries, you’ll want to keep the kneading to a minimum. That said, you do need to add them at the beginning of the dough making process, as it will be impossible to add them once the dough takes shape. As such, I left this dough quite moist and only minimally kneaded.

Let the dough rise until doubled, each rise. The timing will vary depending on the temperature of your kitchen.

Fresh Blueberry Yeast Bread

Fresh Blueberry Yeast Bread

Fresh Blueberry Yeast Bread

Prep Time: 7 days 1 hour 10 minutes
Cook Time: 35 minutes
Total Time: 7 days 1 hour 45 minutes
Servings: 12 servings
Energy: 23 kcal
Author: Jennifer
Light and lovely white bread, filled with fresh blueberries and a touch of lemon. It's lovely eaten out of hand with butter or toasted. It's like having the jam in the bread!
Print

Ingredients

  • 1 1/2 cups warm water
  • 1 tsp instant or dry active yeast
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 1/4 cup white sugar
  • 1 cup fresh blueberries I usually add a few more than a cup
  • 3 1/2 - 4 cups all-purpose flour

Instructions

  1. Grease a 9x5-inch loaf pan and set aside.
  2. In a large bowl or the bowl of a stand mixer with the kneading hook, combine the warm water, yeast, blueberries, sugar, salt and lemon zest. Let stand 5 minutes.
  3. Add 2 1/2 cups of the flour and mix to combine. Begin adding the flour 1/4 cup at a time, just until the dough comes together in to a smooth and moist dough (but not too sticky). If using a mixer, stop kneading when the berries seem to be crushing.
  4. Remove to a floured surface and gently knead in a bit of flour until you have a smooth ball. Place in a greased bowl, cover and let rise until doubled (about 1 hour).
  5. Remove dough to a floured surface and press out in to a 9x18-inch-ish rectangle. Starting with the 10-inch edge, roll up jelly-roll style. Place in to prepared 9x5 loaf pan. Cover with greased plastic wrap and let rise until doubled (about 45 minutes).
  6. Preheat oven to 350 F. Bake in preheated oven for 30-35 minutes, or until deep golden and cooked through.
 

Tags from the story

4 Comments

    • Hi Sue and yes! :) You definitely will need to thaw them completely. Cold fruit in a yeast dough won’t rise well. Once thawed, I would toss them really well in flour before adding to the dough. You might get a bit more blueberry bleeding, but other than that, should be fine :)

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *