Blueberry Oatmeal Bread

A hearty breakfast bread recipe that is perfect for meal prepping and or enjoying with a cup of coffee.

Course Breakfast

Cuisine Bread

Keyword blueberry bread, blueberry loaf, blueberry muffins, breakfast bread, lemon blueberry bread, oatmeal bread

Prep Time 10

Cook Time 1 5

Rest Time 30

Servings servings

Calories 840kcal

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.

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

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.