Blueberry Oatmeal Bread
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.
- 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 goboldwithbutter.com
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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