This incredibly easy blueberry bread (it takes just 10 minutes to mix!) 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, too.
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 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.
Why Blueberry Oatmeal Bread Is a Healthier Quick Bread
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 it’s 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 oats are added for texture, girth, and all the benefits of this super food 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 is a potent antioxidant that studies have shown to protect against heart disease and cancer, and can also help maintain mental health, bone strength and blood pressure.
How to Make Blueberry Oatmeal Quick Bread
This recipe really couldn’t be simpler and can literally go from fridge and pantry and into the oven in just about 10 minutes, and doesn’t even require you to get out a mixer.
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 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.
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 Breakfast Quick Bread Recipes You Might Like Too
- 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 and tag me on Instagram with #foodiecrusheats.
Blueberry Oatmeal Quick Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Greek yogurt
- 2 eggs
- ½ cup 1 stick butter, melted and cooled slightly
- 1 teaspoon vanilla
- ½ cup oats
- 1 cup blueberries
Instructions
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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.
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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.
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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.
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Averie @ Averie Cooks says
March 1, 2013 at 1:38 amBlueberries, oats, greek yogurt – yes!
The conference, and all that good energy under one roof – good stuff!
Sylvia says
August 28, 2015 at 5:53 pmMe encantan tus recetas !!! a love recetas !! Lo que no entiendo es porque ponen onzas ???!!!! si más adelante dice tazas …de harina…tazas de azúcar …pone por favor todo tazas, Desde ya muchas gracias,
lisa says
June 7, 2018 at 5:32 pmI came across this recipe on Pinterest! Made it! Fell in love 1st bite. Easy to make and went through a whole loaf in one night delish.
Angela @ Eat Spin Run Repeat says
March 1, 2013 at 5:37 amOh YES! So many great resources in this week’s roundup – thanks Heidi!! The conference sounds amazing. I just launched a free e-book on my blog but have another one in the works so I’m definitely going to check out that link you posted. As for your survey question, I kind of like seeing each laid out as you do now. Sometimes I don’t have time to click through a slideshow, especially if it’s the kind that returns you to the top of the page every time you click the next slide. If it doesn’t though, and if it just keeps the page in the same spot, then I’m fine with that! Happy Friday!
heidi says
March 1, 2013 at 7:30 amAngela, congrats on the ebook! That is terrific and I would love to check it out. And thanks for the reply about the images. Everyone’s input is so valuable! Happy Friday!
Maria says
March 1, 2013 at 7:35 amThis bread is calling my name! Loved presenting with you! Can’t wait to do it again!
I like your layout now, why change a good thing? :)
Cassie | Bake Your Day says
March 1, 2013 at 7:38 amI love your Friday Faves. That Queso Eggs Benedict…I die.
Lisa Clark says
March 1, 2013 at 7:48 amGreat post! Thanks for ALL the info… where can I find the paper you baked your bread in ? It’s fab. Thank you! ~Lisa
Cookin' Canuck says
March 1, 2013 at 8:29 amOkay, a few points here:
1) I am suddenly craving blueberry oatmeal bread.
2) I love your blog set-up the way it is. I think I’d be less likely to scroll through a slideshow and really like being able to see the photos as I cruise through your post.
3) Thank you for that awesome article about Mail. I need a serious inbox intervention!
Emmanuelle says
March 1, 2013 at 8:44 amI’m craving for that blueberry oatmeal bread! I wish I hadn’t turned all my very ripe bananas into banana (and, ahem, rum) jam this morning! I love the way your blog is currently presented.
Rachel @ Baked by Rachel says
March 1, 2013 at 8:51 amI love that you were still on a mission to make quick bread! I’ve honestly never thought to make blueberry bread. I need to change that ;)
Linda says
March 1, 2013 at 9:08 amWanted to add my humble opinion: I like the way you present other blog recipes one at a time. I wouldn’t do a slideshow-when slideshows are on other sites you usually have to hunt (another 2 or 3 clicks) to get to the actual recipe.
Also love the blueberry oat bread recipe. Sometimes a hint of orange zest and juice added is a winner.
Deborah says
March 1, 2013 at 9:17 amI want a slice of this bread right now!!
Tiffany says
March 1, 2013 at 9:27 amI love your layout the way it is now. I really, really dislike slideshows and I know that I wouldn’t click through. Hope this helps :)
Stefanie @ Sarcastic Cooking says
March 1, 2013 at 9:35 amI like the sharing the way it is now, but if you wanna try something different with a slide show, go for it! Also, that pasta dish was so good and easy! I highly reccomend everybody try it. I was shocked mike picked that for his birthday dinner because of the mushrooms and tomatoes. But he loved it. I have a feeling it is going to become a regular dish for us. Quick breads are the best. I love anything blueberry. Side note: Love those pants!!!
Laura (Tutti Dolci) says
March 1, 2013 at 9:36 amIn love with this bread! I like the layout the way it is now.
Anna @ Crunchy Creamy Sweet says
March 1, 2013 at 9:38 amLove this gorgeous quick bread!
Annalise says
March 1, 2013 at 10:50 amLove, love, love the look of this bread! So perfect for breakfast, or a snack, or whenever!
Have you ever put your overripe bananas in the freezer if you can’t get to them right away? That’s what I do!
And finally, I like how you highlight other recipes now, though the idea of a slideshow sounds nice too.
Chung-Ah | Damn Delicious says
March 1, 2013 at 11:30 amHappy Friday! This bread looks amazing. I could definitely use a slice or two for breakfast as I dart out the door to go to work. I’m always skimping on breakfast since I’m constantly running late. The joys of LA traffic, right?
Oh and that Sriracha spray bottle is freaking genius. Not sure why I haven’t done that yet!
elizabeth says
March 1, 2013 at 12:52 pmI like things the way they are :)
Kristina says
March 1, 2013 at 12:56 pmI like a) photos within a single post – the slideshow style seems so busy to me.
benedict con queso? oh my…
and this bread, I REALLY want to try. (I’m not trying to rhyme here, promise!)
*sigh* our Christmas tree was just taken down recently. I just didn’t want the holiday to end?
Giulia says
March 1, 2013 at 1:13 pmI generally like the look of slideshows because they keep a post shorter and they look ‘curated’, but I think you’ll get people to read them more if you keep your current format because it’s all part of your post. Slideshows can often take too long to load, which frustrates people and it leads to more clicking to get to the recipes. However, your click-through numbers would increase with a slide show if that was important to you.
Oh and I just dropped 3 mushy bananas into the freezer this morning to keep them safe – Friday is garbage day ;)
Have a great weekend.
natalie @ wee eats says
March 1, 2013 at 1:46 pmI prefer a link, slideshows make me violently angry ( For this reason, I cannot click through them ) ….
and is that a SPRAY BOTTLE of sriracha? FREAKING GENIUS!
Jeanine says
March 1, 2013 at 3:11 pmI make blueberry muffins almost every saturday morning, I can’t wait to switch it up and try this bread! Looks so yummy and I love baking with yogurt.
julie says
March 2, 2013 at 8:33 amOh, I love the layout just the way it is. It’s fun to see photos as I scroll down to go with the story/recipe. Love it.
…wishing I had some fresh blueberries on this snowy saturday morn.
Kathryn says
March 2, 2013 at 11:12 amPretty much the only thought in my head right now is how much I want those yellow pants!
Karen Petersen says
March 2, 2013 at 3:26 pmyou’re speaking my language with this recipe! blueberries and oatmeal are what I eat practically every morning! yummy!
slideshow
Nikki @Seeded at the Table says
March 3, 2013 at 6:13 amWhat beautiful bread! I would prefer the photo slideshow. And, THANK YOU for the Mail link! Perfect timing as I just received a new iMac and after transferring everything over from my dinosaur Macbook, I had 80,000+ emails in my Mail inbox!!! :( Down to 14,000 now, but now going to use the Smart Mailboxes as suggested in the article. SO, thank you again and again, Heidi!
Roxanne says
March 3, 2013 at 2:07 pmI just made this bread for my family. Absolutely delicious. I will be sharing the recipe with my readers on my blog later today. Thanks for posting such a delicious recipe!!
Roxanne
@theroxxbox
Donna says
March 4, 2013 at 2:39 amThis bread looks amazing – as does your blog. I say, don’t change a thing!
Loretta | A Finn In The Kitchen says
March 4, 2013 at 8:35 pmI like the way you do your features now…
That bread looks so fresh and amazing!
Kristy @ Sweet Treats & More says
March 6, 2013 at 8:30 pmThat bread!!! I totally want right now.
Fun to see you today:)
kelley says
March 11, 2013 at 2:12 pmThat’s a solid list of Friday faves. Best yet? Me thinks so. The bread looks good too!
Kristen says
March 12, 2013 at 11:20 pmNo slideshows, please! (Pet peeve)
Off to check out the Chez Us presentation! Thank you :)
bridget {bake at 350} says
March 21, 2013 at 6:10 pmLove the way you do your posts now. I tend to not click all the way through slideshows…I’m lazy.
Um, that bread? *angels singing*
#10? I need to print that out and tape it to the top of my computer screen. And on my phone.
Julia says
April 13, 2013 at 3:00 pmOh my goodness doesnt this look amazing! I have a bunch of blueberries in the fridge so im definitely trying this out for brunch tomorrow. Yum!
Julia says
April 18, 2013 at 1:25 pmI LOVE blueberries so I am very excited about this bread!! Yum! Can’t wait to try it out this weekend.
Val says
May 21, 2014 at 6:06 pmI’m a bit late to the blueberry oatmeal bread party but better late than never…I can’t wait to try this! I have a quick question, for the oats, can you use quick oats or should the old fashioned be used? Funny enough my hubby is currently at Costco as I post this and one of the requests was for blueberries.
Cait says
June 23, 2014 at 11:01 amHi! I just picked like 5 gallons of blueberries yesterday so I’m trying out EVERYTHING blueberry! But, I want to know if you’re making this bread with plain GY or vanilla? I’m so picky about GY and obviously don’t want to ruin some delicious bread with the wrong choice. Thank you!
Bev says
June 26, 2014 at 7:28 pmI LOVE the Blueberry Oatmeal Bread, is there any way you could post nutritional information for it? Thank you so much!
heidi says
June 30, 2014 at 8:47 pmSorry, I don’t list nutritional info.
Amy L says
February 21, 2015 at 3:48 pmI like them the way they are. And this bread is making my mouth water :)
Anne says
February 22, 2015 at 8:10 amHa! Thank you for the recipe and the idea of putting a sprayer on hot sauce. Our bottle of Frank’s is going to get an upgrade!
Braidylocks says
March 12, 2015 at 9:57 amI have just put a slightly modified version of this blueberry bread in to bake. If the batter is anything to go by, it’s gonna be goo-oo-good! I made it with mostly oats, plain yogurt, and about half the sugar (and I used the extra dark brown stuff). Thought about going all oats with the batter, but it does tend to be denser that way. Pretty sure I used more than a cup of berries, too….whoops! Happy accident! Haha Cant wait for a nice slice after dinner in a bit…if I can wait that long!
Braidylocks says
March 20, 2015 at 6:25 amLet’s just say that we liked this so much, I just took another loaf out not 5 minutes ago. My house smells amazing and this loaf tastes so dang delicious! I used blueberry yogurt today, as it’s what I have in the house today. Can’t wait for a slice!
braidylocks says
June 3, 2015 at 9:37 amThink I’m going to try this bread with our overabundance of strawberries today! Went to the farm and picked 10lbs of berries over the weekend and have a good bit left that need used up. This should be a good use!
*jenn says
April 21, 2015 at 2:32 pmThis bread is so delicious! And so quick & easy to throw together. I really enjoy the hearty texture of this loaf, and the subtle tang from the yogurt. Really, a most perfect breakfast bread. For dessert, I served it akin to Strawberry Shortcake: Heavy Cream whipped with some store-bought Lemon Curd, and topped with the extra blueberries – Everyone loved it! Thank you for sharing this recipe.
heidi says
April 22, 2015 at 12:36 pmOh boy Jenn! I love the idea of serving it like a dessert or pound cake. Great idea!
Rachel says
May 13, 2015 at 12:22 pmIf I were to use honey instead of sugar, do you know how much honey i should use?
Also, does this work with whole wheat flour or a combination of the two?
heidi says
May 13, 2015 at 7:07 pmHi Rachel, I haven’t ever made it with honey or whole wheat flour so unless I tested it, I can’t be sure. If you come up with a solution that works for you, please share!
Kayla says
July 28, 2015 at 7:05 amWhen I make this, I always use half-part white flour and half part whole-wheat flour. It’s delicious and adds a little heartier taste to the bread, as well as a golden color. :)
Diya says
June 22, 2015 at 12:51 pmHi there! I came across your blog today and I must tell you, you are a great cook. I was planning on to make blueberry oatmeal bread, can I replace flour with rice flour in the recipe?
Thanks
Kayla says
July 28, 2015 at 7:03 amHi,
This bread is delicious! I have made it dozens of times for my family and boyfriend- it’s their favorite! My question is, do you think it will suit well into muffins if I simply pour it into muffin pans? I’m going out of town this weekend and would love to bring it in a more convenient shape. Thanks for your response!
heidi says
July 28, 2015 at 8:04 pmHi Kayla, I can’t imagine why it wouldn’t work as muffins. You’ll want to shorten the cooking time and test for doneness.
Leona Sanecki says
August 28, 2015 at 1:31 pmIt’s spelled “voila”, not “wala”
Judy says
August 31, 2015 at 1:46 pmvoilà.
Ginny says
February 7, 2016 at 9:01 amThrow the over ripe bananas in the freezer. Defrost in the microwave and make your favourite banana muffins or bread when you have time. I have been doing this for years!
Betty Butler says
April 15, 2016 at 10:38 amOh my goodness!! That looks so yummy! I just messaged my hubby and told him Im stopping by grocery store
Lisa says
June 15, 2016 at 6:01 pmThank you for not publishing ten zillion pictures in the beginning before we get to the recipe. Love blogs that are simple and select few pictures! Tks!
heidi says
June 16, 2016 at 8:17 pmThanks Lisa. That’s funny you mention that because this was one of my first posts before I took many photos, and now I take more. I’m working on scaling back to make the posts quicker reads. We’ll see if I succeed!
Valerie says
July 8, 2016 at 12:30 amI make the bread tonight and it was so yummy. Thank you for the easy and yummy recipe.
Ria says
January 13, 2017 at 5:08 pmPlease could you tell me what the measurements are for us in the UK ‘ I have no idea how much one cup is in weight , I would love to try this , thanks
jennym says
January 15, 2017 at 11:37 pmI stumbled on your recipe when I googled ‘blueberry oatmeal yogurt bread’ …the ingredients I wanted to use. This was delicious! I’ve tried several recipes now looking for a blueberry quick bread and am so happy to have found one that I’ll make again. Thank you!
john says
May 17, 2017 at 6:00 amTried it, loved it. I blogged about it today. Thanks again for another great recipe
Lindsey says
July 21, 2017 at 6:00 amMy new favorite bread- thank you!
Mary says
September 13, 2017 at 10:29 pmThank you for sharing this recipe.Yum!
MEAl5 says
September 13, 2017 at 10:29 pmSo delicious, thank you for the easy and yummy recipe.
Jay says
September 19, 2017 at 11:42 amWOW! I never like recipes on the web but I tried this one because I had left over blueberries. Excellent recipe! It taste like it has lemon in it which makes it extra good!
Kim says
October 7, 2017 at 5:27 pmI made this today and it was delicious!! The only problem is I can’t stop eating it!!
Trisha Freitag says
October 22, 2017 at 5:31 amYou know you can mash bananas & freeze them, right? I got a bunch for dirt cheap, smashed them, put them in 2-cup portions in freezer bags, and stuck them in the freezer for later. They do turn a bit brown, but I like that added color in bread & muffins anyhow.
v8web says
January 30, 2018 at 8:02 pmThis should be a good use!
heydaywebsites says
January 31, 2018 at 6:50 pmthank you for the easy and yummy recipe.
Olivia Watson says
June 7, 2018 at 3:27 amLooks very testy
Carissa Nelson | Spoonful of Easy says
June 7, 2018 at 11:18 amLove the addition of the oats ~ I bet that makes for a really fabulous texture. We’re big toast eaters, so excited to mix this in for a kid (and adult!) breakfast option!
liceum dla dorosłych kraków says
June 7, 2018 at 8:17 pmYumm! Thank you for the new recipe! It looks so good. I am going to make it tonight.
Ana says
June 9, 2018 at 8:26 amThis is my go-to bread for new moms too! So easy to pull together and delicious!
Nancy says
June 10, 2018 at 7:38 pmI made this bread this weekend and it got a 2 thumbs up from everyone. Delicious and easy!
Bete Primm says
June 12, 2018 at 8:04 pmCan I substitute almond flour for the regular flour?
Kendra says
June 26, 2018 at 4:15 pmIf you’re trying to make it GF, I swapped with Bob’s 1 to 1 and it turned out great :)
Hayley says
June 13, 2018 at 8:11 amJust made this morning! Taste do good! My house smells wonderful too! Thanks for this recipe!
Kelly Moser says
June 13, 2018 at 12:32 pmI came across this recipe this morning when i was looking for a recipe to use up my blueberries. I used half brown sugar and half white sugar because that’s what i had and added a generous spoon full of cinnamon. I’m enjoying a warm slice right now, I will definitely be adding this to my recipe box.
Joy says
June 13, 2018 at 9:41 pmI have grandkids that hate blueberries (I know crazy) so can I use raspberries?
Kendra says
June 26, 2018 at 4:13 pmI made this bread last night, but I have to eat gluten free and wanted to share with my GF peeps – I swapped cup for cup with Bobs Redmill 1 to 1 flour and Bobs GF oats and it turned out amazing! I’m sure the GF flour makes it a little denser than it normally would be, as it usually does, but seriously, I could eat the entire loaf in one sitting!
Liz says
July 8, 2018 at 12:13 pmWe would like it sweeter – any suggestions?
Hillary says
July 11, 2018 at 4:06 pmI made this today and fell in love!! I actually threw 2 cups of old fashioned oats into the food processor and substituted that the flour. Crumbly but so good! Check out my post whenever you get the chance! I tagged you in it! Thank you so much for sharing!!
Danijela says
October 21, 2018 at 10:53 pmThis looks like a dream!
Ashley Sorenson says
October 22, 2018 at 2:17 pmIt’s so great! Thank you Danijela!
luxuryarizonarealtors says
January 3, 2019 at 12:05 amCan’t wait for a slice!
Deidre says
January 18, 2019 at 11:23 amLiterally just took this out of the oven and I’m so excited about it it turned out! Adding photos to Pinterest!!
Janet Shirey says
February 10, 2019 at 9:46 pmPerhaps I am missed it in the description above but the recipe does not say if you use plain Greek yogurt or vanilla. Also it does not say which type of oats, quick or old fashioned (rolled oats?)
Ashley @ Foodie Crush says
February 11, 2019 at 1:59 pmHi Janet! For this recipe you will use Plain Greek Yogurt and Rolled Oats. Thank you!
Heidi says
February 12, 2019 at 7:27 amHi Janet, I used plain yogurt but you could try vanilla if you like. And old fashioned oats work best here. Enjoy!
Jeff says
February 23, 2019 at 2:07 pmHow much butter? 1/2 cup, 1 stick, or 1/2 cup and 1 stick?
Lisa M says
March 9, 2019 at 11:09 amI have the same question as Jeff about the butter – recipe reads strangely when it comes to butter needs.