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Blueberry Oatmeal Bread


"The mini exploding bursts of blueberries are the choicest part, which means fresh blueberries are a must in this recipe. No, not frozen. And definitely not canned. Fresh baby, all the way. You’ll taste the difference at first bite. And if you still have a hankering for banana bread, you could surely add a smashed one to this recipe and I bet it would taste just great." - Heidi

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Rate this recipe 4.5/5 (19 Votes)


  • 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
  • 1/2 cup (1 stick) butter, melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup oats


Adapted from


Step 1

1. Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour.

2. 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.

3. 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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