Overview

This Blueberry Yeast Bread combines tender, enriched dough with a gentle blueberry flavor for a loaf that is soft, aromatic, and versatile. The recipe includes two versions: Version 1 yields a classic sandwich-bread texture, and Version 2 produces a softer, richer dough. Both use frozen blueberries that are thawed and blended into the liquid for even color and flavor throughout the loaf. Ideal for toast, sandwiches, or simply enjoying with a smear of butter.

• Author: Lisa Kitahara
• Total time: about 4.5 hours (including rising)
• Yield: 4 servings (one small loaf) — double the recipe for a larger pan
• Category: Bread
• Method: Baking
• Rating: 5 from 3 reviews

Ingredients

Version 1 — Classic Sandwich Bread Texture

• 64 g frozen blueberries, thawed
• 75–80 ml unsweetened soy milk* (see notes)
• 190 g bread flour
• 18 g sugar
• 3 g instant dry yeast
• 2.5 g salt
• 14 g butter

Version 2 — Softer, Richer Dough

• 110 g frozen blueberries, thawed
• 30–35 ml milk
• 180 g bread flour
• 12.5 g sugar
• 3 g instant dry yeast
• 2.5 g salt
• 10 g butter

Instructions

1. Prepare the blueberry liquid: Blend the thawed blueberries with the chosen milk (soy milk for Version 1 or regular milk for Version 2) until smooth. The mixture should be at room temperature before combining with yeast so the yeast remains active.
2. Choose your mixing method: Bread machine: add ingredients to the machine and run a single bread cycle. Stand mixer: combine all ingredients in a bowl fitted with a dough hook and knead 5–6 minutes until you have a smooth, elastic dough. By hand: knead for about 8–12 minutes until smooth and elastic. The exact time depends on your kneading intensity.
3. First rise: Place the kneaded dough in a lightly greased bowl or container, cover, and let it rest in a warm place for about 1 hour or until doubled in size. The rise time will vary with room temperature.
4. Prepare your loaf pan: Thoroughly grease a 7 x 3.25 inch loaf pan. If you plan to use a larger pan (8.5 x 4.5 or 9 x 5 inches), double the recipe for best results.
5. Shape the loaf: Turn the dough out onto a lightly floured surface and gently press to degas. Divide the dough into two equal pieces if making two small loaves, or keep whole for one sandwich loaf. Let the divided pieces rest, covered, for 10–15 minutes to relax the gluten.
6. Roll and shape: Flatten each piece slightly, then roll into a rectangle. Fold one long edge toward the center, then fold the other edge on top. Press to remove air pockets, then roll from the top down like a jelly roll, sealing the seam by pinching. Place the loaf seam-side down in the prepared pan.
7. Final proof: Cover the pan with greased plastic wrap or a bowl and proof until the loaf is nearly doubled. A good test: gently press the dough with your finger — it should slowly spring back. If it rebounds quickly, it needs more time; if it stays indented, it may be over-proofed.
8. Bake: Preheat the oven to 400°F (200°C). Bake the loaf for 5 minutes at this temperature, then reduce heat to 350°F (180°C) and continue baking for 25–30 minutes, or until the loaf sounds hollow when tapped and reaches a golden brown. Tent with foil if the top browns too quickly.
9. Cool and serve: Remove the loaf from the pan immediately and cool on a wire rack. Once completely cooled, slice and enjoy.

Notes & Tips

• *Soy milk note: Use an unsweetened soy milk that contains only soybeans, water, and salt for the most consistent dough. Other commercial soy milks with added ingredients can affect dough texture. If you substitute water, the bread will be less milky and slightly drier.
• If you prefer visible blueberry pieces throughout the loaf, reserve 20–30 g of thawed blueberries and fold them in after kneading instead of blending them into the liquid. Be careful: fresh fruit or large pieces can add moisture and may affect crumb structure.
• Room temperature matters: Warmer kitchens speed proofing; cooler kitchens slow it down. Keep the dough in a draft-free, slightly warm spot for best results.
• To prevent soggy bottoms, make sure your loaf pan is well-greased but not overly oiled. Cooling the bread upside down on a rack for a few minutes can help the crust set evenly.
• Storage: Store sliced bread in an airtight container at room temperature for 2–3 days, or freeze slices for longer storage.

Nutrition & Serving

Serving size: 1 serving. Nutrition will vary depending on the version and exact ingredients used. This loaf is best enjoyed sliced for sandwiches, toast, or as a sweet breakfast bread.