This Lemon Blueberry Bread 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 Lemon Blueberry Bread! This recipe is sure to become a staple in your home. You are going to feel like a rockstar making this! No kneading, just mixing and baking. Let’s do this!

How do you make Lemon Blueberry Bread?

Making this lemon blueberry bread is really simple and I have seen 1000’s of other home cooks make this style bread before with success so I know you can do it . All you need to do pour flour, salt, dry active yeast, water, blueberries, and lemon zest into a bowl. Mix it until it forms a shaggy dough and then cover it and let sit on the counter over night. The next day pour the dough into a lightly floured surface and form into a ball shape. Drop the dough ball into a heated dutch oven and fire it into an oven that is preheated to 450F. After 30 minutes remove the lid, and bake for an additional 20 mins. Thats it! Let bread full cool and then slice and enjoy!

What if I don’t have a dutch oven?

If you don’t have a dutch oven you can place a pan of water in the bottom of your oven to create a steamy environment. Then bake your Lemon Blueberry bread in a cast iron pan or ceramic heat proof dish. After 30 minutes, remove the water bath and let the bread continue to cook until golden brown. 

Tips for making Blueberry Bread

Here are a couple tips I have learned that will help you nail this recipe for lemon blueberry bread.

  • If your dough feels really wet after it rests, use extra flour to four your surface with. You want the dough to be very sticky but not wet.
  • In order to shape the loaf I like to fold the dough like an envelope. Don’t worry about being to cute here. Just do your best to keep the sticky part inside of the loaf and the floured parts on the outside.
  • Allow your dutch oven to preheat. All the dutch oven to sit in your oven while it preheats to 450F. You want the dutch oven hot to ensure you get a nice crust!
  • Allow the bread to fully cool when you take it out of the oven. The cooking process is still underway even though the bread is out of the oven. If you cut while still hot the inside will remain gummy, which no one wants!

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!

No Knead Cheese Bread

Cinnamon Raisin no-knead bread

No Knead Market Style Bread

Lemon blueberry Bread

Print Recipe
Prep Time 5 hours
Servings 1 loaf


  • 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


  • 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!!
Print Recipe
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