Blueberry Quick Bread Recipe
User Reviews
4.3
Blueberry Quick Bread Recipe
Description
The Blueberry Quick Bread Recipe mixes dry ingredients including flour, sugar, baking powder, and salt, with wet ingredients of plain or Greek yogurt, eggs, melted butter, and vanilla extract. Rolled oats add texture, while fresh blueberries folded gently into the batter provide fresh fruit flavor that punctuates each slice.
Baked in a greased or parchment-lined loaf pan at 375°F, the bread develops a golden crust with a moist interior that holds together well. The oats contribute a slight chewiness, adding to the bread’s enjoyable texture. The recipe suggests reserving some blueberries to dot the batter's surface before baking for visual appeal.
Serve slices warm or cooled, supporting breakfast or snack occasions. The bread becomes firmer after cooling but remains flavorful. Using fresh blueberries is recommended for best texture and flavor since frozen was not tested.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup yogurt plain, Greek
- 2 egg
- ½ cup butter melted and cooled slightly, 1 stick
- 1 teaspoon vanilla extract
- ½ cup rolled oats old fashioned
- 1 cup blueberries fresh
Instructions
- Preheat the oven to 375°F. Spray a 9×5-inch loaf pan with baking spray or canola oil and line with parchment paper, or lightly butter the pan and dust with a spoonful of flour.
- In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. In a separate bowl, use a fork to mix together the yogurt, eggs, melted butter, and vanilla, then fold into the dry ingredients. Mix in the oats then gently fold in the blueberries, reserving a few to dot the top of the batter. The batter should be thick and a little sticky.
- Scrape the mixture into the loaf pan. Bake for 45-55 minutes or until golden brown and when a toothpick inserted into the bread comes out clean.
- Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Serve warm or at room temperature. The bread will be more firm after it has cooled completely.
Notes
- This recipe has primarily been tested with fresh blueberries; frozen blueberries may yield different results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 3332 kcal
% Daily Value*
| Calories | 333.2kcal | 17% |
| Carbohydrates | 50.2g | 17% |
| Protein | 7.18g | 14% |
| Fat | 11.87g | 18% |
| Saturated Fat | 6.91g | 35% |
| Cholesterol | 64.6mg | 22% |
| Sodium | 372.37mg | 16% |
| Potassium | 193.28mg | 4% |
| Fiber | 1.6g | 6% |
| Sugar | 24.76g | 50% |
| Vitamin A | 376.83IU | 8% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 77.96mg | 8% |
| Iron | 1.77mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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