I’m a little late to the party today and without a picture (or at least one I took myself!), but I do have a new recipe for you. I made this bread this past weekend and I’ve been enjoying it toasted and spread with a little butter. I like that it’s not overly sweet so the true flavor of the blueberries shines through.
Image from The Kitchn
Blueberry Oat Bread
Print this recipe!
1 1/2 cups flour
1/2 cup old-fashioned oats (not quick cooking)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla
1 cup blueberries, washed, dried, and tossed with 3 tablespoons flour
Preheat the oven to 325°. Grease an 8×4 loaf pan.
In a medium bowl, combine the dry ingredients (flour through nutmeg). In a small bowl, whisk the sugar, eggs, buttermilk, and vanilla. Add the wet ingredients to the dry slowly and mix only until just combined. Gently fold in the blueberries.
Bake for 50-60 minutes or until the top looks dry and toothpick comes out clean. Cool in the pan for 10 minutes and then remove the bread from the pan and let cool completely on a wire rack before slicing.
-Adapted from The Kitchn
This recipe is linked to Tasty Tuesday and Tempt My Tummy Tuesdays.
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