Berrylicious Boules: Adding Blueberries to Your Artisan and Sourdough Loaves

There’s something special about baking with seasonal ingredients, and this summer, I decided to experiment by adding blueberries to my favorite sourdough recipe. Blueberries bring a natural sweetness and a pop of flavor to the bread, without the need for added sugars. Not only do they enhance the loaf with their rich antioxidants, but they also make this bread the perfect summer treat.

Although I chose to use my sourdough base, this recipe can easily be adapted for a yeasted artisan loaf as well. The result isn’t overly sweet, making it versatile enough for all kinds of dishes. I love using this blueberry bread for cinnamon sugar toast, French toast, or even a twist on a turkey sandwich—a fun take on the classic turkey cranberry combination.

Whatever you decide to do with it, be sure to make this bread before blueberry season ends and enjoy the taste of summer in every bite!

RECIPE

This recipe is designed for a 500g flour sourdough loaf, packed with juicy blueberries and a hint of lemon. Feel free to adjust the blueberry quantity if you're working with a smaller or larger loaf, like a 350g flour recipe will probably only call for 1 cup of blueberries—there's a lot of flexibility here, and you’ll know when enough is enough. Personally, I love a loaf loaded with fruit, so don’t be afraid to experiment!

INGREDIENTS 

INSTRUCTIONS 

1. Prepare the Blueberry Mixture: In a small bowl, mix the blueberries, lemon zest, and a squirt of lemon juice. Set the mixture aside. Typically, I cover the bowl and place it in the fridge until ready to use.

2. Turn Out the Dough: After your dough has completed its first rise (or bulk ferment for sourdough), turn it out onto a lightly floured work surface. Gently stretch the dough into a large rectangle.

3. First Layer of Blueberries: Spread 2/3 of the blueberry mixture evenly over the surface of the rectangle.

4. First Fold: Fold the top 1/3 of the dough over itself, like folding a letter into thirds. Spread half of the remaining blueberry mixture over the new surface.

5. Second Fold: Complete the letter fold by bringing the bottom 1/3 of the dough over the middle section. Spread the remaining blueberry mixture over the final surface.

6. Shape the Dough: Roll the dough and begin shaping it into a ball. My favorite technique is to use my hands or a bench scraper, gently turning the dough while pushing it under itself to create surface tension.

7. Prepare for Final Rise: Place the dough seam-side up in a round banneton basket if you have one. Pinch the bottom to create a better seam and add extra surface tension.

8. Cold Ferment or Second Rise: If making sourdough, this is the time to place the dough in the fridge for a cold ferment. For other artisan loaves, allow the dough to complete its second rise at room temperature.

9. Bake: Bake the loaf as you would your other loaves. Since the blueberries add extra moisture, you may need to add a few minutes to the covered baking time to ensure a proper bake.

Adding blueberries to your artisan bread is a fantastic way to experiment with inclusions, especially for those new to incorporating extra ingredients into their dough. The process is straightforward, and the result is a flavorful, versatile loaf that works for both sweet and savory dishes. To ensure the perfect bake and make cleanup a breeze, using our silicone bread slings is a game-changer—they help the bread bake evenly while preventing the sticky blueberries from creating a mess.  Plus, this bread stores exceptionally well in our reusable bread bags, making it easy to enjoy for several days. Whether you're making French toast or a twist on a turkey sandwich, this blueberry loaf is sure to be a favorite. Give it a try before summer’s blueberry season is over, and you’ll be hooked on the vibrant flavors it brings to your baking!