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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Lexie
I loved this! I the oats and halved the flour but used GF flour. I used 3/4 C of honey instead of sugar and added lemon zest. It was great! Thank you!
Sounds delicious Lexie! Glad you enjoyed :)
LK
This recipe has become a staple in my house. I double the oats and 1/2 the flour. Also, I use frozen blueberries, but leave them in the freezer until the batter is ready for them. Y.U.M.
Dee
Hello! I am wondering if applesauce could successfully be swapped for the butter? If so, would this be a straight 1:1 ratio? Thank you!
Hayley
Hello Dee! Hmm, we can’t say for sure since that’s something we’ve never tried. Maybe we’d suggest experimenting with part applesauce and part oil–maybe avocado or grapeseed oil)? If you give it a try, definitely let us know how it works for you!
Maureen L
Great recipe! Nice and moist. I added some grated lemon as I like the brightness that grated lemon brings.
Hayley
Thank you Maureen, we’re happy you enjoyed it, and we love that you added lemon zest—great idea!
Emily
I’ve made this a few different times switching it up each time.. so good! my favorite one I subbed the blueberries for raspberries and added the zest and juice of 1 lemon.. WOW. Incredible. this is such a fun easy recipe to play with!
Hayley
Thanks for sharing, Emily! We’re glad to hear you’re a fan, and we love that you tried it with raspberries and lemon—yum!
Doug Sanders
Quick question: Has anyone used this recipe in a bread machine?
M. Davis
I followed the recipe to the letter, but had to add a little milk at the end to be able to spread it out into into 2 smaller pans. (about a quarter cup of milk). Cooked both pans in oven for about 45 minutes. It’s quite dense but really delicious. I think it’s probably a forgiving recipe, so well worth trying it for yourself
Hayley
We appreciate you giving it a try and that you enjoyed it!
Suzanne
Can you use all purpose gluten free flour in this recipe?
YEs, that would work very well Suzanne!
Kris
I love this bread. I made this into mini loaves and froze them so I can take them to work for an on the go breakfast. I actually added more blueberries and it tastes so good. I’ve made this 3 times already.
Such a good plan to make for in the go. Thx for the comment Kris.
Mark
Made this with frozen Blueberries, worked perfectly. Made into 4 small loaves, baked about 33 minutes.
Sounds great Mark! I’m glad you enjoyed!
Kathy Herzog
The batter was so yhick I couldn’t incorporate the blueberries without crushing. I added 1/2 cup of milk to thin it out and the zest of a lemon. Turned the heat to 350 after the first 10 min. So far so goodI had some blueberries that had to be used ..,
Hi Kathy, yes, the batter is very thick. Glad your solution worked out for you.
Leslie
Stupid question.. is it 1/2 cup AND 1 stick of butter?
Hayley
Hi Leslie! We’re sorry for any confusion. It’s 1/2 cup butter (which is 1 stick). We’ve updated the recipe so that’s more clear. We hope you enjoy!
Juliana
Yum. Looks just like the picture and tastes amazing. I used frozen berries and thawed them out for a bit in the microwave. Will make again and am wondering how the recipe turns out doubled???? I need to make two at a time because one loaf disappeared almost instantly ;)
Hayley
We’re so happy you loved it Juliana! You can definitely double the recipe and divide between two loaf pans. If you have a scale, that would be the easiest way to divide the batter exactly, but you could also just eyeball it.
Cat
Where are the bananas? I read the set-up and was surprised and disappointed that the recipe didn’t include bananas and was instead blueberry oatmeal bread. :(
Hayley
Hi Cat! Sorry, this isn’t banana bread, it’s blueberry bread, but you could always add some banana to it if you like!
Jessica T
Just made this tonight and I used frozen blueberries that I recently picked and froze to preserve. It was phenomenal my picky 3 year old said it was delicious and ate half a mini loaf (I made it into mini loafs instead of a big loaf) one of the best quick breads I’ve ever made!
I’m glad you both enjoyed it Jessica!
Carol
It actually looked like the picture! Mine turned out a little more dense than anticipated but part of that could have been that I left it to cool completely in the pan as I was called away unexpectedly. Tasty though!
Joslyn M.
Yummy bread! I didn’t have blueberries, so I made the recipe without! Still amazing. Cannot wait to try with them
I’m glad you enjoyed it Joslyn!
Cyndi
Very nice recipe!!! Nice small batch ! Lots of flavor!
Sue
Delicious quick bread! Made it just like the recipe, except baked it at 350 for about 65min. Will definitely make this again!
HomeKitchenary
Thats looks so yummy. I will try this one. Love it.
Heather
This looks amazing!! I have all of the ingredients except the yogurt. With the quarantine (I reside in Michigan where it’s incredibly strict) I am hesitant to go to the store just to get yogurt but I need to use up my blueberries!! Is there anything else I could use instead of yogurt? I don’t have any kind of yogurt whatsoever.
Ashley @ Foodie Crush
Do you have sour cream?
Heather
I do!!!
sharyn
I made this amazing, delicious bread and I used frozen blueberries (as that was ll I had) It came out wonderful. The blueberries were fresh ones that we’d frozen before they went off. I don’t know about store-bought frozen blueberries.
Jeff
How much butter? 1/2 cup, 1 stick, or 1/2 cup and 1 stick?
Lisa M
I have the same question as Jeff about the butter – recipe reads strangely when it comes to butter needs.
Janet Shirey
Perhaps 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
Hi Janet! For this recipe you will use Plain Greek Yogurt and Rolled Oats. Thank you!
Hi Janet, I used plain yogurt but you could try vanilla if you like. And old fashioned oats work best here. Enjoy!
Deidre
Literally just took this out of the oven and I’m so excited about it it turned out! Adding photos to Pinterest!!