Allow me to tantalize your taste buds with this scrumptious loaf of freshly baked bread, each bite bursting with summer-fresh blueberries!
This mouth-watering quick bread is the perfect choice for jazzing up your kids’ lunchboxes or when you feel like treating yourself to a yummy snack….just because. Oh and for breakfast, you really must try a lightly toasted slice spread with butter or cream cheese! Can you say H‑E‑A‑V‑E‑N‑L‑Y?
PSSST… While blueberries are in season, consider baking several loaves to tuck into the freezer for holiday gift giving!
Blueberry Oat Bread
Recipe Adapted from: Blueberry-Oat Quick Bread from the kitchn
Yield: 1 loaf (about 12 slices)
Click HERE for the complete recipe, but in the nutshell, here is what you do:
Instruction
In a small bowl, combine topping ingredients. Set aside.
In a large bowl, measure out 2 cups of flour. Remove 2 tablespoons to a small bowl; toss with blueberries. (prevents sinking)
To remaining flour, add balance of dry ingredients, stirring well.
In another large bowl, stir together beaten eggs, sugar, melted butter, buttermilk and vanilla extract.
Fold egg mixture into dry ingredients, stirring just until flour disappears. (do not over-mix)
Gently fold flour-coated blueberries into batter.
Scrape batter into prepared pan. Sprinkle with topping.
Bake for 50 to 55 minutes (rotating pan half-way through) or until a toothpick inserted into center comes out clean. Top of bread should also be nicely browned. Remove from oven to a rack. Cool for 10 minutes in pan.
Note: top of bread may crack a bit in the center.
With a sharp knife, carefully loosen bread around edges; remove from pan.
Let bread finish cooling for at least 20 minutes on a rack before slicing.
Blueberry Oat Bread
Yield: 1 loaf (about 12 slices)
Recipe Adapted from: Blueberry-Oat Quick Bread from the kitchn
Ingredients
- Olive oil spray or butter for greasing pan
- White whole wheat flour for bottom of pan
Topping
- 1 tablespoon organic cane sugar coconut palm sugar or regular cane sugar-okay
- 1/8 teaspoon cinnamon
Dry Ingredients
- 2 cups white whole wheat flour see MPM Mini-Bites
- 1/2 cup old-fashioned or rolled oats not steel-cut or quick-cooking
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- 2 eggs lightly beaten
- 2/3 cup organic cane sugar coconut palm sugar or regular cane sugar ok
- 4 tablespoons unsalted butter melted
- 1 cup buttermilk regular or reduced-fat
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest optional
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8 x 4-1/2 x 3-inch (or similar size) loaf pan with olive oil spray. (or lightly grease with butter) Flour bottom of pan.
- In a small bowl, combine topping ingredients. Set aside.
- In a large bowl, measure out 2 cups of flour. Remove 2 tablespoons to a small bowl; toss with blueberries. (prevents sinking)
- To remaining flour, add balance of dry ingredients, stirring well.
- In another large bowl, stir together beaten eggs, sugar, melted butter, buttermilk and vanilla extract.
- Fold egg mixture into dry ingredients, stirring just until flour disappears. (do not over-mix)
- Gently fold flour-coated blueberries into batter.
- Scrape batter into prepared pan. Sprinkle with topping.
- Bake for 50 to 55 minutes (rotating pan half-way through) or until a toothpick inserted into center comes out clean. Top of bread should also be nicely browned. Remove from oven to a rack. Cool for 10 minutes in pan. Note: top of bread may crack a bit in the center. (okay)
- With a sharp knife, carefully loosen bread around edges; remove from pan.
- Let bread finish cooling for at least 20 minutes on a rack before slicing.
Notes
Notes
I have used King Arthur’s White Whole Wheat Flour extensively for baking cookies, bars, muffins and quick breads with wonderful results. This flour can be substituted on a cup per cup basis for all-purpose white flour and is a great way to add nutty whole-grain flavor and fiber as well as a pleasing texture and “crumb” to many of your baked goods.
Need to go gluten-free? Substitute an equal amount of gluten-free baking flour mix such as Bob’s Red Mill, Trader Joe’s or King Arthur plus 1/2 + 1/4 teaspoon xanthan gum in place of the white whole wheat flour. (But do make sure the rest of your dry ingredients are gluten-free as well.)
Need dairy-free? In place of buttermilk, stir together 1 cup (minus 1 1/2 teaspoons) unsweetened almond or coconut milk plus 1 1/2 teaspoons apple cider vinegar or lemon juice. (mixture will slightly curdle-ok) Swap the 4 tablespoons melted butter with 1/4 cup almond oil or 1/4 cup melted coconut oil.
More favorite quick breads
Coming Next to the Blog: 5 FABULOUS Dishes from One AMAZING BBQ Sauce!
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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