Blueberry Lemon Artisan Bread
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This no-knead Blueberry Lemon Artisan Bread is so easy to make using simple ingredients. The best part? You don’t need fancy equipment or to be a bread-making expert. Bursting with juicy blueberries and fresh lemon flavor, this no-knead bread bakes into a golden brown crispy crust with moist crumbs, and a flavorful center. It’s perfect for breakfast, brunch, or a sweet afternoon treat with coffee or tea.
What makes this recipe so great is the balance of flavors: tangy lemon zest enhances the sweetness of blueberries, while the rustic artisan texture provides that bakery-style crunch. With just a handful of pantry ingredients and a little resting time, you’ll have a loaf that looks and tastes like it came from a professional bakery.
TABLE OF CONTENTS:
Heather’s Notes
- This no-knead bread recipe is foolproof, making it perfect for beginner bakers.
- Sweet blueberries add natural freshness and color that bursts in every bite.
- Lemon zest brightens the flavor and pairs beautifully with the fruit.
- The artisan crust is crisp on the outside while the inside stays soft and chewy.
- It’s versatile enough to serve at brunch, as a dessert, or toasted with butter.
Ingredient List
Just a few ingredients is all you need to bake up a fresh artisan no-knead bread:
- All purpose flour – The foundation of the loaf, providing structure and a tender crumb.
- Active dry yeast – Helps the bread rise and gives it that airy artisan texture.
- Water – Hydrates the flour and activates the yeast, creating the dough.
- Kosher salt – Enhances flavor and balances the sweetness of the blueberries.
- Fresh blueberries – Juicy bursts of natural sweetness and beautiful color throughout the bread.
- Granulated sugar – Adds just enough sweetness to highlight the fruit without overpowering it.
- Lemon zest – Provides a citrusy aroma and a bright, fresh flavor that perfectly complements the blueberries.
Find the printable recipe card with exact measurements and step-by-step instructions below.
Subs & Variations
- Swap fresh blueberries for frozen (do not thaw first to prevent extra moisture).
- Use whole wheat flour for a heartier, nuttier bread (swap half of the all-purpose flour).
- Add a lemon glaze or a dusting of powdered sugar on top for a sweeter, dessert-style loaf.
- Mix in a handful of toasted almonds or walnuts for added crunch.
- Try using orange zest instead of lemon for a slightly different citrus twist.
Special Equipment Needed
- Cast Iron Dutch Oven
- Pizza Stone
- Large Mixing Bowl
- Bread Proofing Basket
Blueberry Lemon Artisan Bread
Ingredients
- ¼ tsp active dry yeast
- 1 ½ cups lukewarm water
- 3 cups all purpose flour
- 1 ½ tsp kosher salt
Blueberry Lemon Sugar
- 1 cup fresh blueberries, washed and dried well
- ⅓ cup granulated sugar
- 1 large lemon, zested
Instructions
- In a large bowl, add the yeast and lukewarm water and stir. Allow to sit for 2 minutes.
- Add the flour and salt, stir with a wooden spoon to blend. Cover the bowl with plastic wrap and allow to rest for 8 hours, 14-18 hours preferably, at room temperature.
Lemon Sugar
- Zest a large lemon into 1/3 cup granulated sugar in a small bowl. Use your fingers to rub the lemon into the sugar.
Bread Assembly
- Turn the dough out onto a lightly floured surface. Carefully stretch the bread dough into a square. Sprinkle with half of the lemon sugar and 1/2 cup of blueberries.
- Fold 1/3 of the dough over.
- Top with 1/2 of the remaining lemon sugar & blueberries.
- Fold 1/3 of the dough over to cover the blueberries. Top with remaining blueberries and lemon sugar.
- Carefully roll the dough, pinching the ends as you go to enclose the fruit. Add any blueberries that pop out.
- Carefully form a ball. Pinch any areas that have opened. Place in a bread banneton basket and pinch any open seams. Cover with a damp towel or disposable shower cap (I like this method so I can see the dough), or leave on a floured surface and cover with a lightly floured tea towel. Let the dough rest 1-2 hours at room temperature.
- Preheat oven to 475ºF with the cast iron Dutch oven inside for 30-45 minutes.
- Turn the dough out of proofing basket seam side down on a sheet of parchment paper or a silicone bread sling (shown above). Carefully lower into the hot Dutch oven. Use a bread lame, razor blade, or a sharp knife to score the top of the dough. Cover and bake 30 minutes. Remove the lid and continue baking 15-20 minutes longer. Remove and allow to cool 30 minutes, or completely, on a wire rack before slicing.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please consider Leaving a Review!How to Make Artisan Blueberry Bread
First start by making the no knead bread base.
Add water & yeast to a large bowl.
With a wooden spoon, stir in flour and salt, getting as much flour from the sides of the bowl.
The dough will be craggy. Cover and let the dough rise 14-18 hours.
The next day
Make the Blueberry Lemon Bread by following these easy steps…
Zest a large lemon into 1/3 cup granulated sugar in a small bowl.
Use your fingers to rub the lemon into the sugar.
Wash and dry fresh blueberries well to prevent extra moisture.
Turn the dough out onto a lightly floured surface.
Carefully stretch the bread dough into a square. Sprinkle with half of the lemon sugar and 1/2 cup of blueberries.
Fold 1/3 of the dough over.
Top with 1/2 of the remaining lemon sugar & blueberries.
Fold 1/3 of the dough over to cover the blueberries.
Top with remaining blueberries and lemon sugar.
Carefully roll the dough, pinching the ends as you go to enclose the fruit.
Add any blueberries that pop out as you roll.
Carefully form a ball. Pinch any holes that have opened.
Place in a bread banneton basket and pinch any open seams. Cover with a damp towel or disposable shower cap (I like this method so I can see the dough), or leave on a floured surface and cover with a lightly floured tea towel. Let the dough rest 1-2 hours at room temperature.
Turn the dough out of proofing basket seam side down on a sheet of parchment paper or a silicone bread sling (shown above). Carefully lower into a hot Dutch oven. Use a bread lame, razor blade, or a sharp knife to score the top of the dough. Cover and bake 30 minutes. Remove the lid and continue baking 15-20 minutes longer. Remove and allow to cool 30 minutes, or completely, on a wire rack before slicing.
Tips for Storing
- Store at room temperature in a plastic bag, airtight container, or wrapped in foil for up to 2 days.
- For longer storage, freeze slices individually and reheat in the toaster.
- Avoid refrigerating, as it can dry out the bread faster.
- Revive a day-old loaf by wrapping in foil and warming in a 300°F oven for 10 minutes.
FAQs
Yes, but keep them frozen when adding to the dough to prevent extra liquid.
A dutch oven is ideal for artisan bread, but you can also bake on a preheated baking stone with a pan of water in the oven for steam.
Ideally 12-18 hours at room temperature for the best texture and flavor.
Yes, but keep in mind the blueberries already add natural sweetness.
Delicious warm with butter, toasted with cream cheese, a slather of lemon curd, or even as the base for blueberry French toast.
More Recipes to Try
Here are few of my favorites:
- Cinnamon Raisin Bread
- Soft Ginger Cookies
- Brown Butter Carrot Cookies
- Blueberry Cornmeal Muffins
- Blueberry Lemon Loaf
- Jalapeno Cheddar Cornbread
- No Knead Rustic Bread
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
What is the oven temp for this bread? Look yummy and we have lots of frozen blueberries.
Hi Sue – thank you for catching that. I was trying to be so thorough with all of the steps that I completely forgot the most important one. HA! I appreciate you calling that out for me! ~heather
So easy to make rustic bread without needing sourdough starter. Great for beginning bread bakers.