I’m a lover of quick breads. Pulling together a few ingredients that can be mixed by hand and dumped into one simple pan, then placed in a hot oven to produce a sweet blueberry surprise topped with a pat of butter is what I call a great weekend treat.
The beauty of this recipe is that it comes together so quickly I don’t even have to wait for the weekend to make it. In about the same amount of time it takes to make a morning omelet I can mix the ingredients, then take a quick shower, put on my face and have something fresh from the oven for my daughter before shuttling her off to school.
I love blueberry muffins so adapting the recipe for a quick bread was a natural. Adding heart-healthy oatmeal to the mix gives it a bonus kickstart for my daughter’s morning, and a pick-me-up for my afternoon snack.
Blueberry Oatmeal Bread
By Heidi
Makes one loaf
Ingredients:
1 cup blueberries
2 cups flour, plus 1 tablespoon
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup Greek yogurt
2 eggs
½ cup (1 stick) butter, melted and cooled slightly
1 teaspoon vanilla
½ cup oats
Directions:
Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour.
In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.
baking, blueberry, bread, breakfast, brunch
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Do you think sour cream would be an OK sub for the yogurt?
Yes, you can substitute with sour cream.
can you use frozen blueberries?
I would love to use frozen blueberries (boreal)…yes? or no?
Frozen blueberries should be fine.
thankyou for the recipes and their substitutes
I made this last night with lemon greek yogurt. So good!
Was really thick batter, I was worried at first. But I think it turned out well!
I just made this recipe and featured it on my blog. It was AMAZING!!!
This recipe is WONDERFUL!! Smells sooo good while cooking, but tastes even better! Thanks for sharing!!
ps-I used sour cream instead of the yogurt-perfect!
Is there anything that can substitute instead of using all that sugar? Honey?
We tried making this yesterday and had some problems. We followed it exactly as printed but ours didn’t bake all the way through. We left it in longer than the above stated time and the tops and sides were almost overdone and the middle was not baked at all, still batter like. Any ideas???
Hello again! I made a double batch yesterday with frozen raspberries. Oh my. Just as good if not better than blueberry version.
Thank you, Heidi. I will give it a try soon. Have a wonderful day!