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
Blueberry Oatmeal Quick Bread
- 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
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.
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