Blueberry Oatmeal Bread

Go Bold With Butter

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
Makes one loaf


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


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.

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25 thoughts on “Blueberry Oatmeal Bread

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  1. katc said:

    Do you think sour cream would be an OK sub for the yogurt?

    • realbutter said:

      Yes, you can substitute with sour cream.

  2. kisha said:

    can you use frozen blueberries?

  3. L. D. Ellis said:

    I would love to use frozen blueberries (boreal)…yes? or no?

    • realbutter said:

      Frozen blueberries should be fine.

  4. Sabrina said:

    I made this last night with lemon greek yogurt. So good!

  5. Rebecca Z said:

    Was really thick batter, I was worried at first. But I think it turned out well!

  6. Roxanne said:

    I just made this recipe and featured it on my blog. It was AMAZING!!!

  7. JESSICA said:

    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!

  8. dom said:

    Is there anything that can substitute instead of using all that sugar? Honey?

    • Caitlin said:

      I agree, that’s quite a bit of sugar. I’d try substituting at least half the sugar with 1 super ripe mashed banana. I often replace 100% of sugar with mashed bananas. Not sure about the honey though. Or maybe try to add some ripe strawberries, they’re very sweet.

  9. J said:

    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???

    • Jaime said:

      I’m having exactly the same problem. It’s in the oven right now and the top is cooked but the center isn’t cooking at all. We actually cut off the top to see if the center might cook.

  10. Sabrina said:

    Hello again! I made a double batch yesterday with frozen raspberries. Oh my. Just as good if not better than blueberry version.

  11. Liz said:

    Thank you, Heidi. I will give it a try soon. Have a wonderful day!

  12. TML said:

    Wow I feel silly! I just re-read the recipe – it does specify the pan size – but now I’m even more disappointed! I don’t understand why it’s not cooking then! Not your typical quick bread at all

    • realbutter said:

      Hello – we’re sorry to hear your bread isn’t baking all the way through. We have successfully tested the recipe, and we recommend double checking that your oven is preheated to the correct temperature and that you’re using the correct pan size.

  13. Sierra said:

    I love this recipe! I make it all the time. I use more oatmeal and add cinnamon chips! Delicious!

  14. Emily said:

    Just made these into muffins, and they are awesome. Used half vanilla and half plain greek yogurt (because that’s what I had), half frozen blueberries and half frozen raspberries, and 3/4c whole wheat and 1c AP flour. They took 30 min at 375. Will definitely make again.

  15. Pam said:

    I have found old baking powder does not bake properly.

  16. Sally said:

    Can you sub non-Greek yogurt?

    • realbutter said:

      Hi Sally – We have not tested the recipe with regular yogurt, so we can’t say for sure. The best substitute would be sour cream, since it’s consistency and tangy-ness most match plain Greek yogurt. If you want to use regular, sweetened yogurt, we suggest draining the yogurt on a cheesecloth since it contains more moisture, and maybe reducing the sugar called for in the recipe a bit. If you do make the bread with something other than Greek yogurt, make sure to come back and let us know how it turns out!

  17. PK said:

    Love this! Thank you so much for this recipe. I accidentally used regular vanilla yogurt instead of Greek yogurt. Had to bake it for an additional 15 minutes so that the middle would be done, which made the edges a little on the crisp toasty side. I’ll pay better attention next time! Anyway, the receiver of this gift was very well pleased so thank you again!

  18. Beth said:

    Just made this and it came out delicious! I had 2 over ripe bananas that I needed to use so I decrease the sugar and butter a bit. Since I only had vanilla greek yogurt, I omitted the vanilla. Needed to bake 60 minutes. Will make again!