This hearty blueberry bread is a one-bowl quick bread that is made with nuts and oats. It’s not overly sweet so it’s great for breakfast or as an afternoon snack.
Blueberries are finally in season! I love blueberries. I love eating them and I love baking with them. I had seen this blueberry bread from Buns in My Oven a while back and marked it for when blueberries came in season.
The original recipe used was adapted from Betty Crocker and I ended up using the Betty Crocker one with some modifications after reading some of the comments. Like other quick breads, this blueberry bread is very easy to make.
- Some quick breads are almost like cake but this blueberry bread is less sweet and has more texture because it has nuts and oats. So, it’s not a quick bread you can serve for dessert but it’s great for breakfast or a snack.
- I love how this bread looks with the bright blueberries and oats. It’s very hearty and rustic looking especially if you sprinkle oats over the top of the batter before you bake it.
- For the blueberries, I prefer to use fresh ones but you can substitute frozen blueberries, too.
- The bread has chopped walnuts in it but you could substitute almonds or pecans in place of the walnuts. I haven’t tested this recipe without the nuts, so I’m not sure how it would turn out if you omit them.
- I haven’t tried this recipe with other types of flour and am not sure how it would work. I’ve also shared a Keto Blueberry Bread which you might like if you want a low-carb blueberry bread.
- You only need one bowl to make this bread. I used my stand mixer, but you can also just mix up the batter with a bowl and spoon.
More Easy Bread Recipes
Quick breads are great because you don’t need any yeast and, depending on the recipe, you only need one bowl to make them. Here are a few more of my favorite quick bread recipes you might like to try, too.
- 2/3 cup packed brown sugar
- 3/4 cup fat free milk
- 1/2 cup canola oil
- 2 large eggs
- 2 1/4 cups white flour
- 1 cup rolled oats
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup fresh blueberries
- 1 cup chopped walnuts
- Heat oven to 350°F and grease the bottom of an 8 or 9-inch loaf pan.
- In the bowl of your mixer, add sugar, milk, oil, and eggs. Mix well. Mix in the remaining ingredients except for the blueberries and mix until combined. Fold in the blueberries. Sprinkle some oats on top if you prefer.
- Pour in the loaf pan and bake for 45-55 minutes or until a tester comes out clean. Cool in pan for 10 minutes and then remove from the pan and cool on a wire rack.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.