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4.50 from 2 votes

3 Ingredient Blueberry Bread

This blueberry bread loaf comes together in just a few minutes. No yeast, kneading or eggs required. Just 3 ingredients and you can have homemade bakery-style bread.
Servings: 16 slices
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
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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, see note before starting

Instructions
 

  • Add the yogurt and frozen blueberries and mix until the blueberries are evenly combined.
  • Add the flour and mix well with a spatula or your hands until a shaggy dough forms. If the dough is too dry, add a splash or two of water until there are no dry spots.
  • Tightly cover the bowl with plastic wrap or transfer the dough to a proofing container with a lid. Let the dough rest and proof for 3-4 hours at room temperature or for 6-12 hours in the fridge. The dough should be stickier and wetter than before, larger in size, with some air pockets/bubbles at the bottom of the dough.
  • If proofing the dough in the fridge, allow the dough to come to room temperature for 1 hour (still tightly covered). About 20 minutes before baking, preheat your oven to 450°F (232°C). Place a large Dutch oven (4.3 quarts or bigger) with its lid on in the lower half of your oven while it preheats. This is important. The Dutch oven needs to preheat before adding the bread.
  • After the dough has rested, wet your hands with some water. Grab one side of the dough, stretch it upward, and then fold it over the center of the dough. Repeat this process from all eight sides of the dough.
  • Lightly flour a work surface with self-rising flour. Carefully turn the dough out onto the floured surface, seam side down. Use a bench scraper or lightly floured hands to rotate and drag the dough towards yourself on the floured surface, until you form a round ball.
  • Place the shaped dough, seam side down, onto a piece of parchment paper.
  • When your oven is ready, remove the preheated Dutch oven from the oven. Remove the lid and carefully transfer the parchment paper with the dough into the hot Dutch oven. Put the lid back on and place it back into the oven to bake covered for 45 minutes.
  • After 45 minutes, reduce oven to 425°F (218°C), remove the lid and continue baking the bread for another 10 to 15 minutes or until the bread is browned on the surface and is cooked through. To help determine if the bread is cooked through, it should sound hollow when tapped on the bottom.
  • Let bread cool fully before cutting and serving. Store uneaten bread in an airtight container in the fridge or freezer.

Notes

  • I used Stonyfield Whole Milk vanilla yogurt.* Make sure to use regular yogurt and not Greek or other types of high protein yogurt.
  • Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). The amount of protein affects how much liquid is absorbed. For this recipe, you want a flour with a regular amount of protein.  I used Gold Medal*. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Combine 4 cups of all purpose flour, 2 tbsp baking powder and 1 tsp salt. Whisk to evenly combine. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this bread. It will be dense and dry.
Serving: 1slice, Calories: 132kcal, Carbohydrates: 27g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Sodium: 365mg, Fiber: 0.2g, Sugar: 4g, NET CARBS: 27
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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