Ingredients You’ll Need
This recipe makes one round artisan loaf.
Dough
- 3 cups all-purpose flour (or bread flour)
- 1 teaspoon salt
- 2 tablespoons sugar or honey
- 1 teaspoon instant yeast
- 1 ¼ cups warm water
- 1 tablespoon olive oil (optional)
Blueberry Filling
- 1 to 1 ½ cups fresh blueberries (or frozen)
- 1 tablespoon flour (to coat berries)
- 1 tablespoon sugar (optional, for sweetness)
- Lemon zest (optional, for freshness)
Topping
- Extra flour for dusting
Simple pantry ingredients → bakery-style bread.
Why No-Knead Bread Works So Well
Traditional bread requires kneading to develop gluten.
But this recipe uses:
- Long resting time
- High hydration dough
Time replaces kneading.
During resting, gluten forms naturally.
That’s why you get:
- Big air pockets
- Chewy texture
- Rustic crumb
- Crispy crust
With almost zero effort.
Science + patience = perfect bread 😄
Mixing the Dough
In a large bowl combine:
- Flour
- Salt
- Sugar
- Yeast
Mix well.
Add:
- Warm water
- Olive oil
Stir with spoon until shaggy dough forms.
Don’t knead.
Just mix until combined.
The dough should look:
Sticky
Rough
Messy
That’s correct.
Sticky dough = airy bread later.
First Rise (Very Important)
Cover bowl with towel or plastic.
Let rest at room temperature for 8–12 hours (or overnight).
Yes, long time.
But this is the magic.
During this time:
- Dough rises
- Gluten develops
- Flavor improves
By morning, dough will be:
Bubbly
Doubled
Soft and stretchy
That’s exactly what you want.
Preparing the Blueberries
Before shaping, prepare berries.
Toss blueberries with:
- 1 tablespoon flour
- Sugar (optional)
This helps:
- Prevent sinking
- Absorb extra juice
- Keep dough from getting soggy
If using frozen, don’t thaw.
Use directly.
Adding the Blueberries
Lightly flour your counter.
Gently pour dough out.
Stretch dough into rectangle.
Sprinkle blueberries evenly.
Now fold dough like an envelope:
Fold sides → then fold top and bottom
This creates beautiful swirls like your photo.
Don’t overmix.
You want pockets of berries, not purple dough.
Gentle handling is key.
Shaping the Loaf
Shape dough into round ball.
Don’t stress about perfection.
Rustic look is best.
Place dough into bowl lined with parchment paper.
Dust top with flour.
Cover and let rise again for 45–60 minutes.
This second rise makes bread lighter and fluffier.
Preheating the Dutch Oven
Place Dutch oven (or heavy pot with lid) into oven.
Preheat to 230°C (450°F).
Heating the pot first creates:
- Steam
- Crispy crust
- Professional bakery finish
This step is essential.
Hot pot = crunchy crust.
Baking the Bread
Carefully place dough (with parchment) into hot pot.
Cover with lid.
Bake:
- 30 minutes covered
- 10–15 minutes uncovered
Covered = steam for rise
Uncovered = golden crust
Look for:
Deep golden brown
Crackly crust
Hollow sound when tapped
Your kitchen will smell AMAZING 🤤
Cooling the Bread
Let cool at least 30 minutes.
I know it’s hard.
But cutting too early makes it gummy.
Cooling allows:
- Structure to set
- Steam to escape
- Perfect slices
Patience = better bread.
Texture and Taste
When sliced you’ll see:
Outside:
Thick crispy crust
Inside:
Soft fluffy crumb
Purple blueberry swirls
Juicy pockets
Flavor:
Lightly sweet
Slightly tangy
Buttery
Fresh berry goodness
It’s like artisan bread meets blueberry muffin vibes.
So good.
Serving Ideas
This bread is crazy versatile.
Try:
- Toast + butter
- Cream cheese
- Honey
- Jam
- French toast
- Yogurt bowls
- Breakfast sandwiches
- Dessert slices
Or just warm plain slices.
Honestly? That’s already perfect.
Flavor Variations
Want to change it up? Try:
Lemon blueberry
Add lemon zest
Cinnamon swirl
Add cinnamon sugar
Chocolate chip
Add white chocolate chips
Strawberry
Use strawberries instead
Mixed berries
Use berry mix
Sweet glaze
Drizzle icing on top
Same base recipe, endless fun.
Storage Tips
Room temp:
2–3 days wrapped
Fridge:
Up to 5 days
Freezer:
2 months (slice first)
Reheat:
Toast or oven
Freshly toasted = amazing.
Common Mistakes to Avoid
Too much flour
Dense bread
Skipping long rise
Less flavor
Too many berries
Wet dough
Not preheating pot
Soft crust
Cutting hot
Gummy texture
Follow steps and you’ll get bakery results.
Why This Recipe Works
Here’s the magic:
Long rise → gluten
Steam → crust
Blueberries → sweetness
High hydration → airy crumb
Dutch oven → perfect bake
Simple technique, professional result.
Final Thoughts
There’s something magical about homemade artisan bread. And when you add juicy blueberries into the mix, it becomes something truly special. Rustic, cozy, and bursting with flavor, this blueberry swirl bread feels like something you’d buy at a fancy bakery… but you made it yourself.