I am so in love with this blueberry bread. I love it for breakfast, I love it for snack, I love it for dessert. I love the loads of blueberries throughout. They bring sweetness, softness and a burst in your mouth when you take a bite. I love the major moistness that comes from the yogurt used in the batter. I love that it’s whole grain. I love how ridiculously light it is. No butter, no oil, no heaviness. It’s not just me, either. Our whole family loves this bread. Everyone I’ve ever made it for has loved this bread. But I must warn you, it’s so addictive. You should probably go ahead and make two loaves. The most recent time I made this bread, I gave it to the teachers at my kids’ preschool for their monthly teacher breakfast (along with a batch of healthy chocolate chip muffins, one of their favorites). Then I immediately missed it and made another loaf the next day for our family. Whew. Problem solved. Until it ran out in just two days… Fortunately, it takes just 10 minutes to mix together and get in the oven, so it’s easy to put together. It also freezes great, so you really should double up and make 2 loaves. One for now, one to discover later as a wonderful surprise tucked away in your freezer. Or one to give away, cause it’s nice to share when you’ve got such a delicious little recipe. OK, I’ve got just a few quick notes for you on how to make this bread, including a few substitutions. (You can also feel free to scroll down to the bottom of the page to the recipe card if you want to get right to it.)
Ingredient Notes:
Flour: I use white wheat flour, which is 100% whole grain, just a little lighter in taste and texture, but you could also use whole wheat flour or all-purpose flour, or a mix of the two. Oats: Old fashioned rolled oats work great here. Quick cook oats would be fine too if that’s what you have on hand. Yogurt: I use plain non-fat or low-fat yogurt for this bread. However, I’ve also substituted plain Greek yogurt and it worked out just fine. Applesauce: This doesn’t lend any flavor to the bread, but it works as a replacement for any butter or oil that might otherwise be needed. Blueberries: Feel free to use fresh or frozen blueberries for this recipe, both will work. If yours are frozen, you’ll want to make sure they are thawed and lightly rinsed and patted dry so they don’t bleed into the bread.
Hopefully those notes help you adapt this recipe to what you’ve got on hand. Last thing, how to store leftovers. The baked bread, once completely cooled, can be stored in a covered container (or wrapped in plastic wrap or foil) at room temperature for 2-3 days. You can also store it in the refrigerator to extend the shelf life by a couple of days. Or freeze the bread! Freeze half or all of the loaf. I wrap it in plastic wrap AND then in aluminum foil. Label and date it and pop it in the freezer for up to 5-6 months. Let thaw overnight in the fridge. There you have it. And now it’s time to go get your blueberry bread on. Enjoy! XO, Kathryn Flour: I use white wheat flour, which is 100% whole grain, just a little lighter in taste and texture, but you could also use whole wheat flour or all-purpose flour, or a mix of the two. Oats: Old fashioned rolled oats work great here. Quick cook oats would be fine too if that’s what you have on hand. Yogurt: I use plain non-fat or low-fat yogurt for this bread. However, I’ve also substituted plain Greek yogurt and it worked out just fine. Applesauce: This doesn’t lend any flavor to the bread, but it works as a replacement for any butter or oil that might otherwise be needed. Blueberries: Feel free to use fresh or frozen blueberries for this recipe, both will work. If yours are frozen, you’ll want to make sure they are thawed and lightly rinsed and patted dry so they don’t bleed into the bread. Storing: The baked bread, once completely cooled, can be stored in a covered container (or wrapped in plastic wrap or foil) at room temperature for 2-3 days. You can also store it in the refrigerator to extend the shelf life by a couple of days. Freeze: You can also freeze this bread! Freeze half or all of the loaf. I wrap it in plastic wrap AND then in aluminum foil. Label and date it and pop it in the freezer for up to 5-6 months. Let thaw overnight in the fridge.
