Oatmeal Blueberry Bread
Experience the perfect balance of wholesome and sweet with this Oatmeal Blueberry Bread, a moist and hearty loaf that’s brimming with juicy bursts of fresh blueberries and the subtle warmth of cinnamon. Made with simple pantry staples like rolled oats, buttermilk, and brown sugar, this quick bread is as easy to whip up as it is delightful to eat. The rolled oats are softened in buttermilk to create a tender crumb, while a light flour coating ensures the blueberries stay evenly distributed throughout the loaf. Baked to golden perfection, this bread makes a nourishing breakfast, satisfying snack, or light dessert. Plus, it’s freezer-friendly and keeps well, making it an ideal make-ahead treat. Whether you enjoy it plain or slathered with butter or cream cheese, this oatmeal blueberry bread is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup buttermilk
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.33 cup unsalted butter, melted
- 0.75 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, combine the rolled oats and buttermilk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract until fully combined.
Pour the wet ingredients into the large mixing bowl with the dry ingredients and stir until just combined. Do not overmix.
Add the soaked oats and buttermilk mixture to the batter and gently fold until incorporated.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the bread. Gently fold the blueberries into the batter.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 22.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 155 mg | 3% | |
*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.
