Blend blueberries in a blender with the lemon juice. Set aside.
Mix in the flour and yeast into the the bowl of the stand mixer. Add sugar and salt.
Add the blueberry puree to the dry ingredients
Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
NOTE: If there are still dry ingredients remaining, add water 1 Tbsp at a time* until all the ingredients are just barely combined, with no dry ingredients remaining.*The water you may need to add can vary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough. Add the olive oil next.
Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
Cover and let rise until puffy, about 2 to 2.5 hours***This bread recipe takes longer to rise, and the dough does not double in size like the other bread recipes in the blog. Just give it some time to puff up, and proceed to the next step when the bread does not spring back when pressed Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan.
Let the dough rise again for 2.5 to 3 hours until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.