Blueberry Bread

I ran across this recipe on the internet yesterday and thought it sounded yummy and quicker than muffins. All that careful spooning of difficult batter into little holes – messy. Why have I never seen a recipe for blueberry bread before? This is so much easier!

It’s also healthier as it has whole wheat flour and oats too.

But most importantly, Harland loves blueberries so I decided to make it for him.


(The recipe that follows yields one loaf, but I doubled it to give a loaf to a friend.)


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  • 1 cup quick oats
  • 1 cup buttermilk
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 6 Tbsp oil (corn, vegetable, or canola)
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 cups fresh or frozen (and thawed) blueberries
Yield: 1 loaf
Grease a 9 X 5 inch loaf pan and set aside.  Preheat oven to 350 degrees.
In a large mixing bowl, stir together the oats, brown sugar, and sugar.
Stir in the buttermilk, egg, and oil.
Then add the flours, baking powder, baking soda, and cinnamon,
and stir until just moistened.  Then fold in the blueberries.
Spread evenly into the loaf pan
and bake 50-60 minutes or until a toothpick inserted into the center comes out clean.
When it came out of the oven, Harland said, “It looks like a giant blueberry muffin.”  and grabbed a knife. He cut a one inch slab and covered it in whipped cream. It was pronounced to be “Good!”.
And then he added, “Of course it’s good, it has blueberries in it.”
~Adapted from a recipe on Judy’s Kitchen


Cattle, corn, wheat, beans, mud, snow, ice, and drought. Plenty of fresh air and quiet. Our life is sometimes heartbreaking, sometimes joyous, but never boring.

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14 Responses

  1. Carol says:

    Your bread looks beautiful Suzanne, I can almost smell it!

  2. Carol says:

    Suzanne, me again, do you think any fruit could be substituted for the blueberries?

  3. Debbie says:

    Looks really yummy!
    Whipped cream makes it deluxe yummy!

  4. Jeanne says:

    You all have good ideas, but my problem is how to make it gluten free! I have celiac disease and have been on the gluten free diet for nearly 30 years. Some recipes are easier than others to convert. I’m just grateful that now I can have gluten free oats!!! I will try to figure out how to make this, because it sounds yummy! I would not have thought of whipped cream on it – hm!!

  5. Marilyn says:

    I made this bread and it was yummy. I went exactly by the recipe, my husband and I thoroughly enjoyed every last crumb. Thanks

  6. Chester's Mom says:

    I made this bread just as soon as the electricity came back on after Wednesday’s snow storm. It is wonderful way to celebrate Thomas Edison! Thanks so much Suzanne.

  7. MD says:

    I baked this over the weekend… it tastes very good and the oats add a great texture. But… most of my blueberries settled to the bottom of the pan, which made a bit of a mess. I guess my batter turned out a bit thin???

    Any advice on what I can do to keep more even distribution of blueberries next time?

    Thanks for the great recipes!

    • Suzanne says:

      If the pan sat for any length of time before placing in the oven, that gave the blueberries time to sink. Or, you might try tossing the blueberries in flour before adding to the batter.

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