Blueberry Breakfast Rounds

Blueberry Breakfast Rounds are my favorite way to start a busy morning with something that feels special but comes together in minutes. With chewy dried blueberries and warm whole grains, each bite is both wholesome and just sweet enough. I often make a few extra for an afternoon snack when I want energy but do not want to compromise on nutrition.

Every time I heat up one of these rounds, my kitchen fills with a cozy bakery aroma that reminds me of Sunday mornings with my kids asking for more.

Ingredients

• Unbleached wheat flour: Delivers the soft bite and keeps it light Choose a flour with a neutral scent for freshness
• Whole grain wheat flour: Adds fiber nutty flavor and hearty texture Look for finely milled whole wheat for best results
• Filtered water: Binds the dough and hydrates the flours Clean filtered water improves the bread’s crust
• Organic cane sugar: Provides mild sweetness and helps with browning Use fresh cane sugar with no clumps
• Dried blueberries: Bring bright tart flavor and chewy bursts Opt for unsweetened berries for less sugar
• Raisins: Add natural sweetness and juiciness Plump raisins will blend in beautifully
• Blueberry-flavored cranberries: Layer in an extra fruity twist Pick ones with rich color and aroma
• Organic sourdough starter: Adds subtle tang and depth Use a bubbly active starter
• Sunflower oil: Keeps the bread tender and soft Select oil with a clear light scent
• Yeast: Helps the rounds rise and creates fluffy texture Check that your yeast is fresh and active
• Sea salt: Balances sweetness and sharpens flavors A fine salt blends into dough evenly
• Cultured wheat starch: Improves structure for a moist crumb
• Natural flavors: Boost the berry taste Choose pure extracts if you have them
• Citric acid: Gives a slight tang and preserves color Look for a fine-grain natural brand

Step-by-Step Instructions

Mix the dough:

In a large bowl combine both flours dried fruits sourdough starter sugar yeast sea salt wheat starch natural flavors citric acid and oil Slowly stir in filtered water until all the flour is moistened and the mixture forms a soft slightly sticky dough

Knead and rest:

Gently knead the dough on a floured surface for four to five minutes until it feels smooth with the fruit well distributed Place it back in the bowl and cover with a damp cloth Let it rest for fifteen to twenty minutes to allow the gluten to relax

Shape the round:

Divide the dough into single portions Using lightly floured hands shape each portion into a round about three inches across and flatten slightly Cover and let rest for another five minutes

Bake the round:

Place the rounds on a parchment-lined baking sheet Preheat the oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Bake the rounds for one minute This brief heating refreshes the bread and plumps the berries

Cool and serve:

Remove from the oven and let the rounds cool on the pan for a few minutes until warm enough to handle Slice open while still slightly warm and add your favorite topping

Enjoy or pack:

Serve immediately for best texture or let cool completely before packing as a snack

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Blueberries are my favorite for baked goods because they deliver so much flavor in every little bite When my kids and I made these together the first time we could not wait for them to cool before tearing off a piece

Storage tips

Blueberry Breakfast Rounds freeze beautifully To save for later let rounds cool completely then wrap tightly and freeze Individually wrap to grab just one at a time For the freshest taste reheat in a warm toaster or oven until just soft and fragrant

Ingredient substitutions

No sourdough starter on hand Use plain yogurt or additional water for moisture Swap sunflower oil with light olive oil or melted coconut oil if desired To switch up the fruit try chopped dried apricots or cherries in place of blueberries

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Serving suggestions

These rounds are perfect sliced warm with cream cheese almond butter or a drizzle of honey They pair well with breakfast teas light roast coffee or a glass of oat milk For a weekend brunch serve them with yogurt and fresh fruit on the side

History of the recipe

Whole grain fruit breads have a long tradition in American home baking evolving from rustic Colonial loaves to today’s quick breakfast rounds The blend of wheat and fruit reflects a love of nourishing food that can be enjoyed any time of day

Frequently Asked Questions

→ What type of flour is used in these rounds?

Both unbleached and whole grain wheat flour are combined for balance and hearty texture.

→ Can you add different dried fruits?

Yes, you can substitute or mix in dried cranberries, cherries, or even chopped dates as desired.

→ How should these rounds be stored?

Store in an airtight container at room temperature for up to two days, or freeze for longer freshness.

→ What toppings pair well with the rounds?

Almond butter, cream cheese, or fruit preserves are all excellent options for extra flavor.

→ Can these be reheated after freezing?

Yes, simply toast or warm them in the oven to restore their texture and bring out the blueberry aroma.