Irresistible Blueberry Oatmeal Bread
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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.ย
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.ย
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!
Lemon Blueberry Bread Ingredients
- Rolled Oats: Be sure not to use quick oats here.
- Buttermilk
- Flour: All purpose flour is the best choice for this recipe.
- Baking Powder, Baking Soda, and Salt: These help the bread rise and get fluffy.
- Ground Cinnamon and Ginger
- Brown Sugar
- Eggs
- Butter
- Vanilla Extract
- Fresh Blueberries: 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.
- Powdered Sugar
- Lemon Zest
- Water or Milk: This is used to thin the powdered sugar for the icing.
Essential Items for This Recipe
- Mixing Bowls
- Loaf Pan
- Measuring Spoons and Cups
- Muffin Pan (optional)
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.
Oatmeal Bread Storage
- Store the bread in an airtight container for up to one week.
- You can also make an extra loaf and freeze it after you bake it to make the most of summer blueberries! Wrap the loaf in plastic wrap and put into an airtight container for freezing.
- I recommend adding the glaze after you thaw the bread and are ready to serve it.
More Hearty Breakfast Recipes
- Brown Rice Breakfast Porridge
- Savory Breakfast Monkey Bread
- Dark Chocolate Chunk Baked Oatmeal
- Best Zucchini Bread
Additional Ways to Use Summer Blueberries
Blueberry Oatmeal Bread
Ingredients
- 2 cups rolled oats
- 2 cups buttermilk
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 cup brown sugar
- 2 large eggs
- 1 cup butter melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 teaspoon flour
Icing
- 2 cups powdered sugar
- 1 Tablespoon lemon zest
- 2-3 Tablespoons water or milk divided
Instructions
- In a large mixing bowl, combine oats and buttermilk. Let sit for 30 minutes.2 cups rolled oats, 2 cups buttermilk
- 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.2 cups flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger
- Add brown sugar and eggs to bowl of oats. Stir in melted butter and vanilla extract.1 cup brown sugar, 2 large eggs, 1 cup butter, 1 teaspoon vanilla extract
- Mix in dry ingredients until just combined.
- Toss blueberries with 1 tsp flour. Stir into batter.1 1/2 cups fresh blueberries, 1 teaspoon flour
- 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.
Icing
- 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.2 cups powdered sugar, 1 Tablespoon lemon zest, 2-3 Tablespoons water or milk
Notes
- 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.
Nutrition
