Blueberry Citrus Artisan bread on a wooden cutting board with blueberries and orange slices in the background.

The Easiest Blueberry Citrus No-Knead Artisan Bread

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I guess I’m in my blueberry era right now and the timing is good since summer has arrived in MA, so I’m in season with my blueberry fixation! This bread is different because it isn’t a sweet bread, but it is flavorful from the blueberries and the orange zest. Feel free to use lemon zest if you have lemons on hand, or if you prefer it. You can go heavier on the cinnamon sugar, or even just add more sugar if you want the bread to have a sweet flavor. Because there isn’t any sugar in the base recipe for the dough, the bread itself doesn’t come across as sweet.

Blueberry Citrus Artisan bread on a wooden cutting board with blueberries and orange slices in the background.
Blueberry Citrus Artisan Bread

This is so delicious fresh from the oven. I love the crunchy outside and the soft inside. I like to slice this while it’s warm and sprinkle the slices with cinnamon sugar. My kids love it so much!

If you’re new to baking bread this way, you can try out my basic artisan bread recipe first before trying it with the inclusions. This one is so easy and simple. There is something very comforting about a warm slice with butter on top!

As seen on instagram here.

Check out some of my other favorite blueberry recipes while you’re here!

Blueberry Cinnamon Roll Pull-Apart Flower

Blueberry Cinnamon Roll Pull-Apart Loaf

Blueberry Muffin Donuts

Blueberry Danish

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The Easiest Blueberry Citrus No-Knead Artisan Bread

Recipe by Sarah
0.0 from 0 votes
Cuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

211

kcal
First rise

3

hours 
Second rise

30

minutes
Total time

4

hours 

8

minutes

The easiest bread you’ll ever make. No kneading, no mixer required, no fuss! Add your favorite inclusions to customize this one however you want!

Cook Mode

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Ingredients

  • Dough:
  • 3 c bread flour

  • 2 tsp instant yeast

  • 1 1/2 tsp fine salt (I use pink Himalayan sea salt)

  • 1 1/2 c warm water (100-110 degrees F)

  • Inclusions:
  • 3/4 c whole fresh blueberries

  • 1 tbsp orange zest

  • 2 tbsp cinnamon sugar (see notes)

Directions

  • In a large mixing bowl, combine all dry ingredients and give them a whisk to evenly distribute.Dry ingredients for the bread in a glass mixing bowl.
  • Add the warm water and stir with a silicon spatula (my preference) or wooden spoon until there are no dry spots of flour left. I like to scrape down anything sticking to the sides and bottom of the bowl and then just keep stirring until a very sticky and shaggy dough forms. You shouldn’t need any more water or flour, it should all come together. The dough should stick to your finger if you touch it.Artisan bread dough before rising in a glass mixing bowl.
  • Scrape any dough off of your spatula and then cover the bowl and leave it in a warm place to rise for 3 hours. You will be ok with 2 hours, but I prefer a 3 hour rise for this. If your house is cold, turn your oven on, set it to 350 degrees F and immediately set a timer for 1 minute. Allow your oven to preheat for 1 minute only, then shut it off. Place your dough inside the warm oven to rise, but be sure to warn your entire family that they need to not turn the oven on, or you will have a situation. A sticky note on the oven control panel is your friend! I like my dough to look like this after rising:Artisan bread dough after a 3 hour rise, in a glass mixing bowl.
  • After rising, turn the dough out onto a well-floured pastry board and stretch it into a rectangle. I don’t use a rolling pin, I just flip it and stretch it with well-floured hands until it looks like this:Artisan bread dough stretched into a rectangle on a floured pastry board.
  • Sprinkle some of the orange zest (about 2/3 of it) evenly over the dough.Artisan bread dough stretched into a rectangle, with orange zest sprinkled over it, on a floured pastry board.
  • Sprinkle 2/3 of the cinnamon sugar over the dough.Artisan bread dough stretched into a rectangle, with orange zest and cinnamon sugar sprinkled over it, on a floured pastry board.
  • Add about 2/3 of the blueberries to the dough.Artisan bread dough stretched into a rectangle, with orange zest and cinnamon sugar, and blueberries sprinkled over it, on a floured pastry board.
  • You’re going to fold the rectangle into thirds, so start by pulling one of the long sides over and toward the center like this:Artisan bread dough with orange zest, cinnamon sugar and blueberries layered over it, with the right third folded into the center.
  • Add orange zest to the portion that you just folded into itself.Artisan bread dough with 1/3 folded in and orange zest on that portion.
  • Sprinkle cinnamon sugar on top of that.Artisan bread dough with 1/3 folded in and orange zest and cinnamon sugar on that portion.
  • Now add some blueberries.Artisan bread dough with 1/3 folded in and orange zest, cinnamon sugar and blueberries on that portion.
  • Now fold the left side over on top of the portion that you were just working on.Artisan bread dough, stretched into a rectangle and folded into thirds.
  • Add orange zest to the dough.Artisan bread dough, stretched into a rectangle and folded into thirds, with orange zest on top.
  • Next, add cinnamon sugar,Artisan bread dough, stretched into a rectangle and folded into thirds, with orange zest and cinnamon sugar on top.
  • Then add the rest of the blueberries.Artisan bread dough, stretched into a rectangle and folded into thirds, with orange zest, cinnamon sugar and blueberries on top.
  • Working from one end to the other, roll the dough into a ball.Artisan bread dough with inclusions, folded into thirds and rolled up.
  • Place the dough into your mixing bowl, lined with parchment paper and cover it so that it can rise once more.Artisan bread dough with inclusions, folded into thirds, rolled up and placed into a parchment lined bowl to rise.
  • Place a Dutch oven into the oven somewhere around the bottom 1/3 to center. I usually put mine at about the bottom 1/3 of the oven and this works for me. Turn the oven on and preheat it to 450 degrees F. Once the oven reaches 450, allow the pot to continue to heat inside for 15-20 minutes.
  • After the dough has a chance to rise again, cut lines into the top using a very sharp knife. You don’t want to make deep cuts, just cut through the surface.Artisan bread dough with inclusions, folded into thirds, rolled up and placed into a parchment lined bowl.
  • Once the Dutch oven has heated, it’s time to put the dough into the hot Dutch oven. This was the hardest part for me when I first started making bread this way. See my notes below for tips. You’ll carefully remove the Dutch oven after it’s been in the 450 degree oven for 20 minutes. Take the lid off (be ready for a little bit of smoke to come out when you open the pot). Pick up the bread by holding all four corners of the parchment and place the bread and the parchment paper into the Dutch oven. Try to push the parchment down a little bit without touching the sides of the hot pot.
  • Put the lid onto the Dutch oven, try to make sure all of the parchment paper is inside, and place it back into the oven. It will bake covered for 35 minutes.
  • After 35 minutes, carefully remove the Dutch oven from the oven and take the lid off. Place it back into the oven and bake uncovered for 15 minutes.
  • Take the bread out and allow it to cool. I like to pull it from the Dutch oven using the parchment paper and set it on a cooling rack to cool.Blueberry Citrus Artisan bread in a parchment lined Dutch oven.
  • I like to give the bread 30 minutes to cool before slicing it. We like to eat this warm from the oven and I sprinkle cinnamon sugar on the slices. I wrap leftovers and store in an airtight container. It will stay good for 2 more days for sure. We’ve never had any left after that!Blueberry Citrus Artisan bread on a wooden cutting board with blueberries and orange slices in the background.

Equipment

Recipe Video

Notes

  • I keep cinnamon sugar on hand in my spice cabinet and the ratio that I use is 1 tbsp of granulated sugar to 3/4 tsp ground cinnamon.
  • I use my cast iron Dutch oven for this. It’s definitely heavy and removing the lid when it’s super hot was tricky when I first started making this bread, but it’s gotten easier. When I’m preheating the pot, I put the top lid on so that the handles don’t line up with the handles on the bottom of the pot and that makes the initial removal of the lid much easier. I do line them up while the bread is baking so that I have a nice, tight seal. I use silicon pot holders rather than cloth to make sure I’m protected from the heat. I read a lot about baking bread in a Dutch oven before I tried it and I read that enamel can stain black during the preheating process from being in the oven closed and empty. The cast iron Dutch oven is pretty indestructible, so this is why I use it. Be prepared that there will be a little bit of smoke that comes out when you take the lid off after you preheat the pot. I wasn’t expecting that the first time.

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