Start your morning with a hearty breakfast of blueberry oatmeal bread. This easy breakfast bread recipe is perfect for meal prepping on the weekend and enjoying all week long.
Blueberry season is almost wrapping up for the summer so it is the perfect time to get all you can and make them into this delicious blueberry oatmeal bread.
Hearty breakfast recipes like this blueberry oatmeal are so perfect for busy mornings because they can be a complete breakfast on their own. Plus, it is so hard to resist blueberries, oatmeal and lemon icing all together!
When using fresh blueberries, toss them in a small amount of flour before adding them to the batter. This will help them stay evenly distributed while baking.
I always use a light lemon icing on the top of my blueberry oatmeal bread. You can switch it up and do a plain, a different citrus or leave it off completely. To get the bright lemon flavor, I add lemon zest right into the powdered sugar.
This recipe makes one loaf but I always seem to have a little bit of batter leftover so I just put those into a muffin pan and make a few blueberry oatmeal muffins along with the this hearty breakfast bread recipe.
Whether you are grabbing a slice of blueberry oatmeal bread or a muffin on a busy morning, you are sure to get a hearty breakfast that is packed with fresh fruit flavors.
You can also make an extra loaf and freeze it after you bake it to make the most of summer blueberries!
If you like this blueberry oatmeal bread recipe, be sure to check out these other hearty breakfast recipes:
- Brown Rice Breakfast Porridge
- Savory Breakfast Monkey Bread
- Dark Chocolate Chunk Baked Oatmeal
- Best Zucchini Bread
Need other ways to use up summer blueberries? Here are some fantastic and delicious ideas:
Items You Need for This Recipe:
If you make blueberry oatmeal bread or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
A hearty breakfast bread recipe that is perfect for meal prepping and or enjoying with a cup of coffee.
- 2 cups rolled oats
- 2 cups buttermilk
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 cup brown sugar
- 2 large eggs
- 1 cup butter melted
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tsp flour
- 2 cups powdered sugar
- 1 Tbsp lemon zest
- 2-3 Tbsp water or milk divided
In a large mixing bowl, combine oats and buttermilk. Let sit for 30 minutes.
Preheat oven to 400 degrees. Lightly spray a loaf pan with nonstick cooking spray. Set aside.
In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and ginger.
Add brown sugar and eggs to bowl of oats. Stir in melted butter and vanilla extract.
Mix in dry ingredients until just combined.
Toss blueberries with 1 tsp flour. Stir into batter.
Add batter into prepared loaf pan. Bake in preheated oven for 35 minutes. Reduce oven heat to 375 and bake for an additional 30 minutes or until center is set and top is lightly browned. Remove from oven and let cool completely.
In a large bowl, combine powdered sugar, lemon zest and 2 Tbsp water or milk. Stir well. Add additional water or milk until icing reaches desired consistency. Spoon over cooled bread.
- This bread does not rise very much so you can fill the loaf pan pretty high without worrying that it will overflow in the oven.
- If you have leftover batter, you can make muffins with it. Simply reduce the baking time for muffins to 20 minutes.