Get ready to transform your morning routine with the most irresistible Blueberry and Oat Bread you've ever tasted! Imagine biting into a slice of moist, tender bread bursting with juicy blueberries and hearty oats - a perfect balance of wholesome goodness and pure indulgence. This isn't just another bread recipe; it's a culinary experience that will have your family begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping loaf that's both nutritious and absolutely delicious.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries, fresh or frozen
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine rolled oats, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the milk, vegetable oil, and egg until thoroughly combined and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix until just combined, being careful not to overmix the batter. Overmixing can result in a tough, dense bread.
- Carefully fold in the blueberries, distributing them evenly throughout the batter. If using frozen blueberries, do not thaw them first to prevent color bleeding.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 45-50 minutes. To check doneness, insert a toothpick into the center of the bread - it should come out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out the bread onto a wire rack to cool completely.
- Once cooled, slice the bread and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Frozen vs. Fresh Blueberries: Use either option, but don't thaw frozen berries to prevent color bleeding and maintain the bread's texture.
- Mixing Technique: Be gentle when combining wet and dry ingredients. Overmixing can lead to a tough, dense bread - mix just until ingredients are combined.
- Prevent Sinking Berries: Toss blueberries in a light dusting of flour before adding to the batter to help prevent them from sinking to the bottom.
- Check for Doneness: Always use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Tip: Keep the bread in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Serving Suggestion: Enjoy warm with a pat of butter or a drizzle of honey for an extra special treat!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
