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3 Ingredient Blueberry Bread Recipe

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4 from 8 reviews

This simple and delicious 3 Ingredient Blueberry Bread combines whole milk vanilla yogurt, frozen blueberries, and self-rising flour to create a moist and flavorful bread with minimal effort. The dough is proofed for a few hours to develop texture and flavor, then baked in a preheated Dutch oven for a crusty exterior and soft interior. Perfect for breakfast or a snack, this bread is easy to make and showcases the natural sweetness of blueberries in every bite.

Ingredients

Ingredients

  • 2 cups (466g) whole milk vanilla yogurt (regular yogurt, not Greek)
  • 1 cup (122g) frozen blueberries (keep frozen)
  • 4 cups (528g) self-rising flour

Instructions

  1. Mix Yogurt and Blueberries: Add the yogurt and frozen blueberries to a mixing bowl and combine until the blueberries are evenly distributed throughout the yogurt.
  2. Add Flour and Form Dough: Add the self-rising flour to the blueberry mixture and mix well using a spatula or your hands until a shaggy dough forms. If the dough feels too dry, add a splash or two of water to eliminate any dry spots.
  3. Proof the Dough: Cover the bowl tightly with plastic wrap or transfer the dough to a proofing container with a lid. Let it rest and proof at room temperature for 3-4 hours or refrigerate for 6-12 hours. During this time, the dough will increase in size, become wetter and stickier, and develop some air pockets or bubbles at the bottom.
  4. Bring Dough to Room Temperature and Preheat Oven: If refrigerated, allow the dough to come to room temperature for 1 hour while still covered. About 20 minutes before baking, preheat your oven to 450°F (232°C). Place a large Dutch oven (4.3 quarts or larger) with its lid on in the lower half of the oven to heat up thoroughly.
  5. Shape the Dough: Wet your hands with water, then stretch and fold the dough from one side to the center. Repeat this folding process from all eight sides of the dough to create surface tension.
  6. Form Dough Ball: Lightly flour a work surface with self-rising flour. Turn the dough out onto the floured surface seam side down. Using a bench scraper or floured hands, rotate and drag the dough towards yourself until it forms a round ball.
  7. Prepare for Baking: Place the shaped dough, seam side down, onto a piece of parchment paper for easy transfer.
  8. First Bake Covered: Carefully remove the hot Dutch oven from the oven and take off the lid. Transfer the parchment paper and dough into the Dutch oven. Replace the lid and bake the bread covered for 45 minutes.
  9. Second Bake Uncovered: After 45 minutes, reduce oven temperature to 425°F (218°C), remove the lid, and continue baking the bread for an additional 10 to 15 minutes until the crust is browned and the bread sounds hollow when tapped on the bottom, indicating it is cooked through.
  10. Cool and Store: Let the bread cool completely before slicing and serving. Store any leftover bread in an airtight container in the refrigerator or freezer for longer freshness.

Notes

  • Use whole milk vanilla yogurt rather than Greek yogurt for best texture and flavor.
  • Keep blueberries frozen before mixing to help maintain their shape and distribute flavor evenly.
  • If you don’t have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt (approximately 1 tablespoon baking powder and 1/2 teaspoon salt per 1 cup flour).
  • Preheating the Dutch oven is crucial to achieve the perfect crust and oven spring.
  • Be sure to let the bread cool fully before slicing to prevent it from becoming gummy.

Find it online: https://marthatasty.com/3-ingredient-blueberry-bread-recipe/