Easy Oatmeal Blueberry Bread (Quick Bread Recipe) | foodiecrush.com (2024)

This incredibly easy blueberry bread gets an added dose of healthy with the addition of Greek yogurt and oats, making it an even better option than banana bread or blueberry muffins.

This quick bread recipe is a favorite I originally shared back in 2013. Lately I’ve been making it over and over again—it’s that perfect food gift for welcoming the new baby (hello, baby Max!) or saying hello to new neighbors. So while I was at it, I took new photos to share again here.

This oatmeal blueberry bread recipe came about after standing at the kitchen counter one day with a half dozen super ripe bananas, swatting my husband’s headed-to-the-garbage-can-hands in an attempt to quell their discarded fate.

I knew by the super sweet smell and the mooshy touch—not to mention Smudge’s squinched up expression each time she passed them by thanks to their rather unattractive state—that I’d be lucky to squeeze even one more day in before my opportunity to make banana bread would be gone. And just like that, it was.

That’s when blueberries came to my quick bread rescue, for a quick bread worthy of any breakfast, brunch, or treat.

Oatmeal Blueberry Bread Ingredients

The food science behind this quick bread recipe isn’t too far afield from many others with all the basic ingredients included. But where it does get a unique twist is in its superfood powers.

Greek yogurt is swapped in for oil or buttermilk to add the moisture to the crumb that quick bread lovers crave while delivering a crisped crust that keeps them coming back for more. Use full-fat or low-fat Greek yogurt here, as they both work equally well and deliver protein, calcium, and probiotics for promoting good gut health.

Old-fashioned oatsare added for texture, girth, and all the benefits of this superfood, including loads of vital vitamins and minerals, making it one of the most nutrient-dense foods you can eat.

Blueberries are a true superfood and deliver essential vitamins and minerals and contain potent antioxidants that studies have shownto protect against heart disease and cancer, and can also help maintain mental health, bone strength and blood pressure.

The remaining blueberry oatmeal bread ingredients are fairly standard: flour, sugar, baking powder, butter, and so on.

How to Make Blueberry Bread

This quick bread recipe really couldn’t be simpler and can literally be prepped and placed into the oven in just about 10 minutes, and doesn’t even require you to get out a mixer.

All you have to do is mix the wet ingredients in one bowl and the dry in another. Combine the two, stirring gently to mix everything together, then fold in the oats and blueberries.

Scrape the quick bread batter into a loaf pan and bake until golden brown and a toothpick inserted in the middle comes out clean.

Can I Make This with Frozen Blueberries?

I look for the biggest, plumpest fresh blueberries I can find for this recipe. I can’t speak to whether frozen blueberries would work as well since I’ve only used fresh.

Can I Make This with Whole Wheat Flour?

Again, I can’t say for certain since I’ve only ever made this oatmeal blueberry bread with all-purpose flour. However, I’ve had readers report success using half all-purpose and half whole wheat flour, so it’s worth a shot!

Tips for the Best Blueberry Bread

Once the dry and wet ingredients are combined, this batter is dense and sticky and rises wonderfully once it’s baked. Be sure to prepare your loaf pan well with butter or baking spray. I always find a sheet of parchment paper hanging over the sides of the loaf pan make the transfer of this bread to the cooling rack a whole lot easier.

I reserve a handful of berries so I can dot them on top of the bread batter that will rise around them as the bread bakes.And always remember to gently fold in the blueberries so they don’t break.

Because all ovens cook differently, check on your bread the last 15 minutes or so of the cooking time. If it seems to be getting too browned on top but still has some time to bake, tent with aluminum foil. Be sure to test the bread in the middle with a toothpick or wooden skewer so it comes out clean. If the bread looks jiggly in the middle or hasn’t domed a bit, it likely isn’t done yet so continue to bake in 5 minute increments until done.

More Quick Bread Recipes You Might Like

  • Double Chocolate Zucchini Bread Recipe
  • German Chocolate Banana Bread
  • Chocolate Chip Banana Bread
  • Cherry and Almond Quick Bread
  • Cranberry Nut Bread

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo andtag me onInstagramwith #foodiecrusheats.

Easy Oatmeal Blueberry Bread (Quick Bread Recipe) | foodiecrush.com (5)

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4.29 from 214 votes

Oatmeal Blueberry Bread

This blueberry bread is so quick to make and it only needs a wooden spoon or spatula to mix. Be sure to fold in the blueberries gently so they don't break and bleed into the batter.

Course Bread

Cuisine American

Keyword Blueberry Bread, Quick Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 9

Calories 333.2kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • ½ cup butter (1 stick) , melted and cooled slightly
  • 1 teaspoon vanilla
  • ½ cup oats
  • 1 cup fresh blueberries*

Instructions

  • Preheat the oven to 375°F. Spray a 9×5-inch loaf pan with baking spray or canola oil and line with parchment paper, or lightly butter the pan and dust with a spoonful of flour.

  • In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. In a separate bowl, use a fork to mix together the yogurt, eggs, melted butter, and vanilla, then fold into the dry ingredients. Mix in the oats then gently fold in the blueberries, reserving a few to dot the top of the batter. The batter should be thick and a little sticky.

  • Scrape the mixture into the loaf pan. Bake for 45-55 minutes or until golden brown and when a toothpick inserted into the bread comes out clean. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Serve warm or at room temperature. The bread will be more firm after it has cooled completely.

Notes

*I can't speak to whether frozen blueberries would work as well since I've only used fresh.

Nutrition

Calories: 333.2kcal | Carbohydrates: 50.2g | Protein: 7.18g | Fat: 11.87g | Saturated Fat: 6.91g | Cholesterol: 64.6mg | Sodium: 372.37mg | Potassium: 193.28mg | Fiber: 1.6g | Sugar: 24.76g | Vitamin A: 376.83IU | Vitamin C: 1.6mg | Calcium: 77.96mg | Iron: 1.77mg

More Easy Blueberry Recipes to Try

  • Gwenyth’s Blueberry Muffins Recipe
  • The Berry Best Four Berry Pie
  • Berry Fruit Salad
  • Blueberry Buckle with Lemon Glaze
  • Superfood Salad with Lightened Up Poppyseed Dressing

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Easy Oatmeal Blueberry Bread (Quick Bread Recipe) | foodiecrush.com (2024)

FAQs

What is the secret for mixing quick breads? ›

Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).

What is the secret to success when making quick breads? ›

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

What are the quick breads and how are they prepared? ›

Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing. The best thing about quick breads is that the options are limitless when it comes to ingredients.

Why is my quick bread so dense? ›

A close, dense textured quick bread indicates the batter was overmixed, the dough was too wet or dry, the oven was too hot, or the bread wasn't baked long enough.

What should you avoid doing when mixing quick breads? ›

Quick bread batters are made up of dry ingredients and wet ingredients. For best results, mix the dry ingredients together in a large bowl and mix the wet ingredients in a separate bowl. Combine the two just until the dry ingredients are moistened; avoid overmixing the batter.

What two chemicals must be in a quick bread recipe in order for it to have a chemical leavening reaction which gives off carbon dioxide and makes quick breads rise? ›

Baking Soda

It's used to chemically leaven doughs and batters when it is mixed with an acid. Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy.

What's the purpose of an egg in a quick bread? ›

If your recipe has a lot of gluten formation, you may want to soften the texture by adding an egg, or one whole egg plus an extra egg yolk. If you are making a quick bread, the protein in an egg can add necessary structure. Another way to use eggs for dramatic effect is to use an egg wash on top of your loaf.

What makes quick bread tender and fluffy? ›

The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.

What are the 7 basic ingredients in quick bread? ›

Combine flour, baking powder and salt in bowl; set aside. Combine milk, sugar, melted butter, eggs and vanilla in another bowl; stir 20-30 seconds. Add flour mixture, one-third at a time, stirring after each addition just until smooth.

What are the 5 most used ingredients in quick breads? ›

Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture.

Which flour is typically used for quick breads? ›

Quick breads, cakes, cookies and pastries can all be made using all-purpose flour. If a recipe calls simply for “flour,” you can bet it's referring to all-purpose flour. Cake flour, another white flour, has the lowest protein content (5–8%) of the wheat varieties.

What are the 4 types of quick breads? ›

Sweet loaf breads (such as banana bread, zucchini bread, pumpkin bread), scones and biscuits are examples of quick breads. The recipes tend to perform reliably, making them great for less-experienced bakers. And because they're quick, they're a handy solution for last-minute requests or invitations.

What is the best flour for bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Why is my blueberry bread crumbly? ›

Bread can become too dry if it's baked too long, and this can add to a crumb issue. While your recipe may work wonderfully at 350 degrees Fahrenheit for 40 minutes in someone else's oven, you may need to make adjustments. Your oven's thermostat may be slightly off, so you may be inadvertently overbaking your bread.

What does baking soda do in a quick bread? ›

Baking powder and baking soda are leavening agents that give the bread height and lift. When working with baking soda, it requires an acid, such as lemon juice or buttermilk, to activate the carbon dioxide. Add ins can include diced or pureed fruits or vegetables, nuts, chocolate, and spices.

How to make bread mix better? ›

Make it more flavorful and sticky with sugar, or soften it up with some dry milk powder. Here's how to arm your pantry with bread boosters. Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread.

Why do most quick breads need to be baked immediately after mixing? ›

Quick breads offer instant gratification to busy people who love to bake. Quick breads, unlike yeast breads, rise with the help of quick-acting leavening agents (baking powder, baking soda or a combination of both) and are generally baked as soon as the dough has been mixed.

How can I improve my bread mix? ›

Using fresh ingredients to flavour your dough

Fresh vegetables such as peppers and cherry tomatoes work really well in bread dough. But don't add them in raw – they'll add too much moisture to your dough. Instead, roast them in the oven to both increase their flavour and dry them out.

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