If using instant yeast, combine all ingredients in a bowl (see note above if using active dry yeast). Mix well. Cover & let rest until doubled in size. If your house is cold, put the dough somewhere slightly warm. It will take about 1-2 hours to double, but depends on your house temp.

Once the dough has risen, you can divide and pour straight into an oiled loaf pan, or dump it onto a floured surface & roll it up before putting it into well-oiled loaf pans. Note that the dough will be sticky!!

Cover loaf pans with a towel & let rise while the oven is heating up, for about 30 minutes or until dough is just a little more light and risen. If your house is cold right now then let it rise a little longer, but honestly this bread is very forgiving and it will be good no matter what in my opinion.

Bake at 350 for about 30 minutes or until golden brown and you can start to smell it. Let rest at least 5 minutes before cutting into it, then enjoy!

Add blueberries to a pot along with sweetener, lemon juice, and vanilla bean (optional) or any other flavors you’d like. If adding vanilla extract, wait to add it at the end so it doesn’t cook out. Also, you can totally reduce or increase the sweetener based on your preferences.

Simmer over medium heat for about 15-20 minutes, stirring occasionally.

If you’d like, mash some of the berries as they soften.

Once thickened, reduce the heat to low and cook for a few more minutes. It will thicken as it cools. Once cooled, add to a jar and store in the fridge. It will last for a little over a week since it doesn’t have as much sugar as regular jam does.