This incredibly easy blueberry quick bread is extra moist and springy thanks to the addition of Greek yogurt, with a heartier texture from the rolled oats in the batter.
This homemade blueberry bread recipe is a favorite that I’ve made over and over since I first shared it in 2013. It’s that perfect food gift for welcoming the new baby (hello, baby Max!) or saying hello to new neighbors.
The texture of this bread is unbelievable! So moist, tender, and springy thanks to the Greek yogurt. Melted butter adds big flavor and richness, while old-fashioned oats add a subtle chewiness and that “ooh, what is that?” factor that makes family recipes so special.
Next time you find yourself drowning in fresh blueberries (my favorite problem to have in life!), make this blueberry quick bread.
Heidi’s Tips for Recipe Success
- Greek yogurt is swapped in for the more traditional 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.
- Once the dry and wet ingredients are combined, this batter is super dense and sticky, but it rises wonderfully once it’s baked. Trust the process!
- 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.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- All-purpose flour — I like to dust the greased loaf pan with a little flour as well to prevent the bread from sticking.
- Granulated sugar — Just a cup is all you need, especially if your blueberries are in season and super sweet.
- Baking powder — Helps the bread dome in the oven.
- Greek yogurt — Use full-fat or low-fat Greek yogurt here, as they both work equally well here.
- Eggs — Bind the batter together.
- Butter — If using salted butter, omit the additional salt called for in the recipe card.
- Vanilla — A splash infuses the quick bread batter with flavor.
- Oats — Old-fashioned oats are added for texture.
- Blueberries — We always make this recipe using fresh blueberries, although I imagine frozen would work too.
Heidi’s Tip: Have even more blueberries to use up? Make a Blueberry Buckle Cake or these Blueberry Buttermilk Pancakes next.
How to Make Blueberry Quick Bread
- Make the batter. 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.
- Fold in the oats and blueberries. Use a rubber spatula if you have one, and be gentle. You don’t want to pop any of the blueberries.
- Bake until golden. Scrape the quick bread batter into a loaf pan and bake until golden brown and a toothpick inserted in the middle comes out clean.
FAQs
Go for it! Use whole raspberries, chopped strawberries, cranberries, you name it.
If you’re out of Greek yogurt, you can replace it with an equal amount of sour cream.
I can’t speak to whether frozen blueberries would work as well since I’ve only used fresh.
We love this blueberry oatmeal bread as is, but you should be fine to omit the oats if you’re out or don’t want the added chewy texture.
If you’re craving blueberry muffins, try making my Blueberry Muffins Recipe instead.
Storage Tips
Once cool, store the bread in a zip-top bag for up to 4 days on your counter. Or, freeze the loaf (whole or in slices) for up to 3 months.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Blueberry Quick Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- 2 eggs
- ½ cup butter (1 stick) , melted and cooled slightly
- 1 teaspoon vanilla extract
- ½ cup old fashioned rolled 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
Nutrition
More Quick Bread Recipes You Might Like
- Classic Zucchini Bread
- Pumpkin Bread
- Banana Bread
- Double Chocolate Zucchini Bread
- German Chocolate Banana Bread
- Chocolate Chip Banana Bread
- Cherry Almond Bread
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Vicki
I use frozen blueberries all the time. Drop in before baking last step. Was taught over twenty years ago. That way they don’t pop and your bread, pancakes, cake, etc. turns blue.