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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Nikki @Seeded at the Table
What 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!
Karen Petersen
you’re speaking my language with this recipe! blueberries and oatmeal are what I eat practically every morning! yummy!
slideshow
Kathryn
Pretty much the only thought in my head right now is how much I want those yellow pants!
julie
Oh, 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.
Jeanine
I 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.
natalie @ wee eats
I 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!
Giulia
I 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.
Kristina
I 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?
elizabeth
I like things the way they are :)
Chung-Ah | Damn Delicious
Happy 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!
Annalise
Love, 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.
Anna @ Crunchy Creamy Sweet
Love this gorgeous quick bread!
Laura (Tutti Dolci)
In love with this bread! I like the layout the way it is now.
Stefanie @ Sarcastic Cooking
I 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!!!
Tiffany
I 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 :)
Deborah
I want a slice of this bread right now!!
Linda
Wanted 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.
Rachel @ Baked by Rachel
I 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 ;)
Emmanuelle
I’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.
Cookin' Canuck
Okay, 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!
Lisa Clark
Great post! Thanks for ALL the info… where can I find the paper you baked your bread in ? It’s fab. Thank you! ~Lisa
Cassie | Bake Your Day
I love your Friday Faves. That Queso Eggs Benedict…I die.
Maria
This 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? :)
Angela @ Eat Spin Run Repeat
Oh 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!
Angela, 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!
Averie @ Averie Cooks
Blueberries, oats, greek yogurt – yes!
The conference, and all that good energy under one roof – good stuff!
Sylvia
Me 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
I 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.