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Wednesday Baking | Blueberry Oatmeal Bread

A loaf of blueberry bread on a cooling rack.

This week, I bought a 20 pound box of New Jersey blueberries (which are sort of local…just a few states away!), which means I have blueberries on the brain. We’ve been eating them by the handful, on yogurt, on cereal, and in fruit salad, but I do like to do some baking when I have fresh blueberries. Of course, you can bake all year long with frozen blueberries, but they’re not quite as nice to use…even straight from the freezer, they almost always bleed and turn the batter/dough an unappealing green shade in spots.

I found this recipe in a Pillsbury cookbook when I was a teenager and I used to make it for my family, as my parents have a number of blueberry bushes along the side of their house. I haven’t made it as often since I got married, as cheap blueberries are harder to come by now! But with 20 pounds on my hands, I thought a loaf of two of this bread was appropriate (I’m going to be making some blueberry streusel muffins too, of course).

This is a quick bread(it rises with baking soda and baking powder, not with yeast), which is good news for those of you who quake in your boots at the mere mention of yeast or kneading. If you can operate a mixing spoon, you can totally make this.

Before you start, turn the oven on to 350 F. That way it’ll be hot when you’re ready to bake your bread.

First, you’ll need to mix all the dry ingredients together. A whisk is GREAT for this.

A whisk in a bowl of dry ingredients.

Second, mix up the milk, oil, eggs, and vanilla (and lemon peel if you want).

Wet ingredients in a measuring cup.

(when I first combine these ingredients, the milk bubbles caused by the oil were much larger. Zoe peered into the measuring cup and asked me why I put rocks in!)

Gently stir the wet ingredients into the dry ingredients along with the blueberries (if you’re using frozen blueberries, mix the batter first and then fold in the berries).

Blueberries in a measuring cup.

Don’t overstir your batter…if you do, you’ll develop the gluten in the flour, and your bread will be tough. Pour the batter into greased 9×5 inch loaf pans (I think you could use 4×6 pans as well…you’d just want to maybe bake them a little longer).

Blueberry batter in loaf pans.

Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

A loaf of blueberry bread on a cooling rack.

Cool on a wire rack. Quick breads can be beaten while they’re warm, but they’re a bit easier to slice if you let them cool completely.

Blueberry Oatmeal Bread-makes 1 loaf
Printable Blueberry Oatmeal Bread Recipe

2 cups all-purpose flour
1 cup quick cooking rolled oats
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk
1/3 cup oil
2 teaspoons vanilla
1 teaspoon grated lemon peel
2 eggs
1 cup fresh or frozen blueberries (do not thaw)

Heat oven to 350 F. In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt; mix well. In a small bowl (or a measuring cup), combine milk, oil, vanilla, lemon peel and eggs; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Gently fold in blueberries.

Pour batter into greased 9×5 inch loaf pan. Bake at 350 F for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

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Thursday 28th of June 2012

I'll definitely need to try this with our farmers market blueberries!

I'm curious... do you have central air or maybe you just have a window AC near the kitchen because I COULD NOT imagine turning on my oven to bake during the summer.

Geraldine Lester

Tuesday 28th of February 2012

Can dried berries be used?

Can dried blueberries be used in this recipe? Do you have a recipe fo dried blueberries? Thanks.


Tuesday 28th of February 2012

I wouldn't recommend using them in place of fresh or frozen. They have must less liquid in them and that would probably throw off the rest of the recipe.


Thursday 17th of March 2011

Oh no....I finally made this recipe but I totally missed that it was for TWO loaf pans. When it said "Pour batter into greased 9í—5 inch loaf pan." that's exactly what I did. It's in the oven now. Think it will be done in TWO hours? Live and learn.....


Tuesday 5th of April 2011

It turned out okay in one pan .... took a looooong time to bake and it did rise up over the edge a little but fortunately my pans have a fairly wide rim around them. All is well that ends well.


Sunday 9th of January 2011

Finally got around to trying this, I have lots of frozen blueberries we picked this summer. Very yummy! Mine also took 55-60 minutes to bake, using frozen berries. Trying to do more with whole grains, blueberries amps up the antioxidants, yummy and healthy!


Wednesday 18th of August 2010

Made this last night, mine took way longer to bake but turned out great. My husband woke up this morning and said "Oh I'm so excited to eat blueberry bread for breakfast." I think that means he likes it.

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