This blueberry bread is so quick to make and it only needs a wooden spoon or spatula to mix. Be sure to fold in the blueberries gently so they don't break and bleed into the batter.
Course Bread
Cuisine American
Keyword Blueberry Bread, Quick Bread
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 9
Calories 333.2kcal
Ingredients
2cupsall-purpose flour
1cupsugar
2teaspoonsbaking powder
1teaspoonsalt
1cupGreek yogurt
2eggs
½cupbutter (1 stick), melted and cooled slightly
1teaspoonvanilla
½cupoats
1cupfresh 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
*I can't speak to whether frozen blueberries would work as well since I've only used fresh.