Blueberry Cinnamon Artisan Sourdough Loaf Recipe 🫐🤎

Y'ALL... this may be my favorite combination! 🤤 A sweet and soft crumb loaded with juicy blueberries and a cinnamon swirl—perfect year round! If you're a fan of baking and love trying out new flavor combinations, you're going to adore this Blueberry Cinnamon Artisan Sourdough Loaf Bread recipe. It's a delightful blend of tart blueberries and warm cinnamon, making it an irresistible treat for any time of the year.

Watch the video on my Instagram to see this bread come to life!

I highly recommend investing in a kitchen scale to measure your ingredients - especially when it comes to sourdough! Plus, you'll have less measuring cups to clean.

Ingredients:

• Dough:

  • 625g bread flour

  • 100g active, bubbly sourdough starter

  • 10g salt

  • 450g water

• Mix-ins:

  • Cinnamon sugar filling (4 tbsp butter, 1 tsp cinnamon, 1/4 cup brown sugar, 1 tbsp honey)

  • 3/4 cup blueberries

Instructions:

Dough Preparation:

1. Mix Ingredients: In a mixing bowl, combine the flour, sourdough starter, and water. Mix well, then cover and let rest for 1 hour.

2. Add Salt: After 1 hour, add the salt, mix well, and cover. Let rest for 30 minutes.

3. Stretch and Fold: Perform 3 sets of stretch and folds every half hour. This helps develop the gluten structure.
   

Shaping & Inclusions:

4. Prepare Mix-ins: In a small bowl, combine the ingredients for the cinnamon sugar mixture. Wash the blueberries and set aside.

5. Shape Dough: Dust your surface with flour and spread the dough into a large rectangle.

6. Add Fillings: Evenly spread the cinnamon sugar mixture across the dough rectangle and distribute the blueberries.

7. Fold Dough: Fold one third of the dough over, adding more cinnamon sugar mix and blueberries. Fold the other third over that, creating a long, skinny rectangle. Top with remaining cinnamon sugar mix and blueberries.

8. Roll Dough: Roll the dough up, keeping the inclusions inside by pinching the ends of the dough. Place in a floured banneton, cover, and place in the fridge for 12-24 hours.
   

Baking:

9. Preheat Oven: When ready to bake, take the dough out and let it sit on the counter for 1 hour while the oven preheats to 450°F (232°C) with your Dutch oven inside.

10. Score Dough: After an hour, flip the dough onto parchment paper and score with a sharp knife or lame.

11. Bake: Carefully place the dough inside the preheated Dutch oven using the parchment paper. Bake for 20 minutes with the lid on, then remove the lid and bake for another 15-20 minutes.

12. Cool: Remove the bread from the Dutch oven and let it cool for at least 2 hours.
    

Slicing & Serving:

13. Enjoy: Slice that thang up! Store in a plastic bag or bowl and enjoy the delightful combination of blueberry and cinnamon.

Why You'll Love This Bread:

• Unique Flavor Combo: The tartness of blueberries combined with the warmth of cinnamon creates an unforgettable taste experience.

• Soft and Sweet Crumb: The sourdough base gives this bread a delightful texture that's both soft and slightly chewy.

• Versatile Treat: Perfect for breakfast, a snack, or even dessert. It's great plain or with a spread of butter.

• Year-Round Delight: This bread is perfect for any season, whether you're enjoying it fresh from the oven in winter or as a treat in the summer.

#BreadDifferent