Lemon Blueberry Bread Recipe (No Knead)
This Lemon Blueberry Bread Recipe is super delicious, and wildly easy to make! You can 100% do this! Trust me. There are few things better in life than freshly made bread, especially this delicious No Knead Lemon Blueberry Bread!
Trust me, nothing compares to freshly baked bread, especially when you pack it with the bright flavours of lemon and blueberries. No kneading required—just mix, rest, and bake. You will feel like a total rockstar when this comes out of your oven. Let’s start!
How to Make Lemon Blueberry Bread Recipe?
Making Lemon Blueberry style bread is easy, and many home cooks have successfully made this no-knead bread. I’m sure you can do it too! Here’s a quick rundown of the process.
- Mix the Dough: In a large bowl, combine your flour, salt, dry active yeast, water, blueberries, and lemon zest. Mix until it forms a shaggy dough, which means it’s rough and just mixed. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature overnight. Let it doubled in size.
- Shape the Dough: The next day, pour the dough onto a lightly floured surface. While it will be sticky, that’s a good thing. Shape it into a dough ball by folding the dough over itself, almost like you’re folding an envelope. This helps give the bread structure when it bakes.
- Bake: Preheat your oven to 450°F and place a dutch oven inside to heat. Once you shape the dough, carefully transfer it into the hot Dutch oven. Cover it with the lid and bake for 30 minutes. After 30 minutes, remove the lid and let the bread bake for an additional 20 minutes to achieve that perfect golden brown crust.
- Cool Completely: Once baked, let the bread cool completely before slicing. This is crucial because the bread continues to cook as it cools. If you cut into it too early, the inside may still be gummy.
And that’s it! You’ve just made an incredible loaf of Lemon Blueberry Bread with minimal effort. Trust me, once you try it, this will become a regular in your baking rotation.
What If I Don’t Have a Dutch Oven?
No worries if you don’t have a dutch oven. You can still make this Blueberry Lemon Bread by putting the bread in a cast iron pan.
Just make sure to create a water bath by placing a pan of water in the bottom of the oven while baking. This helps create a steamy environment, which mimics the effect of a dutch oven and gives your bread that lovely, chewy crust. After half an hour, take out the water bath and allow the bread to keep baking until it turns a golden brown colour.
Tips for Making the Best Lemon Blueberry Bread
Here are a few tips I’ve learned to help you nail this recipe for lemon blueberry bread every time:
- Handling Sticky Dough: If your dough feels too sticky after resting, don’t worry! Use extra flour to dust your work surface. You desire the dough to be tacky, but not damp. The stickiness helps give the bread its characteristic chewy texture.
- Shape the Dough Like an Envelope: When shaping the dough, fold it like an envelope, tucking the sticky parts inside. Don’t stress too much about making it perfect—just aim to keep the outer part lightly floured to avoid sticking.
- Preheat the Dutch Oven: Make sure your dutch oven is hot before you add the dough. This ensures the bread develops a nice, crusty exterior.
- Let the Bread Cool Completely: I know it’s tempting to cut into the bread while it’s still warm, but trust me—wait for it to cool fully. Cutting too early can leave the inside gummy, which is not what we want. Give it time to set properly.
Ingredients You’ll Need for Lemon Blueberry Bread
To make this no knead bread, you’ll need just a few simple ingredients, most of which you probably already have in your pantry:
- You can use regular all-purpose flour. It works well for most recipes. For a chewier texture, try bread flour.
- Yeast: Dry active yeast is what you’ll need here. It does all the heavy lifting in making the dough rise.
- Salt: A pinch of salt enhances the flavours in the bread.
- Water: Use room temperature or slightly warm water to mix the wet ingredients. (Not hot water)
- Blueberries: Fresh or frozen blueberries work here. Just make sure to coat them in a little flour to prevent them from sinking in the dough.
- Lemon Zest: Adds that bright, citrusy flavour that pairs so perfectly with the sweetness of the blueberries.
Extra Tips for Success
- If your dough feels too wet after resting, don’t be afraid to add a little extra flour to your surface when shaping. The dough should be sticky, but not runny.
- To enhance the lemon flavor, feel free to add a splash of fresh lemon juice or a little lemon extract to the dough.
- For a softer texture, you can add a tablespoon of olive oil to the dough before mixing. This keeps the bread moist and tender.
Enjoy Your Homemade Lemon Blueberry Bread
This Lemon Blueberry Bread is not only delicious but also super easy to make. The mix of tangy lemon zest and sweet blueberries in no-knead bread makes a loaf great for breakfast, snacks, or dessert. A great recipe to have on hand for when you want a simple, homemade bread that impresses every time.
There you have it—delicious, fresh lemon blueberry bread that’s easy to make and perfect for any occasion. Give it a try and let me know how it turns out! Be sure to tag your creations on social media using #EastCoastKitchen—I’d love to see your bakes!
Other No knead Bread recipes you might like
If you like this Lemon Blueberry bread you will love some of the ones below! The Cheddar and Herb no-knead bread is my favourite and has gone viral many times! Enjoy!
Cinnamon Raisin no-knead bread
Ingredients:
- 3 cups all purpose flour
- 1 tsp salt
- 1/2 tsp dry active yeast
- 1 1/2 cups warm water
- 1 cup frozen blueberries
- 1 tbs Flour for dusting Blueberries
- 1 lemon zested
Instructions:
- In a large bowl whisk together flour, salt, yeast and lemon zest. In a separate bowl mix together frozen blueberries and 1 tbs of flour, then add them to the dough mixture. Pour in warm water and throughly mix using your hands or a wooden spoon. Dough should sticky. Cover bowl with plastic wrap and let the dough rest for 3-5 hours. You want the mixture to double in size and start to have small bubbles on the top. You can let this sit on the counter for up to 18 hours.
- Once you are ready to start baking, place a dutch oven in an oven preheated to 450F. Let the dutch oven pre heat for 30-40 minutes. While the oven is heating, flour a flat surface and your hands and then remove the dough from the bowl. Fold the dough over itself 4 times. From there, use your hands to form into a tight ball. Place a piece of parchment paper into your bowl and then gently drop in the dough ball. Cover with a kitchen towel and allow to rest for 20 minutes.
- Once your dutch oven is screaming hot, CAREFULLY remove from the oven, remove the lid and drop the parchment paper and dough ball into the dutch oven. Using a sharpe knife, slice the top of the dough to allow steam to release. Place cover back onto dutch oven and bake for 30 minutes.
- After 30 minutes of baking, remove top of the dutch oven and allow bread to bake for an additional 20 minutes or until the loaf is a beautiful golden brown.
- Remove from oven, allow to cool for 10 minutes, then slice and enjoy!!! Well done, Chef!!
Similar recipes
Rate & leave a comment
3 Comments
— End of comments —
— No more comments to load —
Thank you for sharing!
Tried this recipe & it came out great. Definitely will be making again. Can’t wait to try more easy recipes. Thank you
Love your videos, and your recipes! Thank you for sharing!