Blueberry Oatmeal Bread
Soft, hearty, and bursting with juicy blueberries, this Blueberry Oatmeal Bread is the perfect balance of wholesome goodness and indulgent flavor. Made with a blend of rolled oats, cinnamon, and just the right touch of brown sugar, this loaf brings a comforting, homey vibe with every bite. The star of the show—fresh or frozen blueberries—is gently folded into the batter after being tossed in flour to ensure even distribution and no sinking! This easy-to-make quick bread comes together in just 15 minutes of prep time and bakes to golden perfection, filling your kitchen with an irresistible aroma. Whether served warm with a pat of butter or enjoyed as is, it’s a delightful treat for breakfast, brunch, or an afternoon snack. Perfectly moist, naturally sweetened, and freezer-friendly, this recipe is a must-try for blueberry lovers!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
Slowly add the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix; a few lumps are okay.
In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to prevent them from sinking in the batter.
Gently fold the flour-coated blueberries into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 334 mg | 112% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 386.9 g | 141% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 176.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 486 mg | 37% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
