Well, the blueberry recipes just keep coming, don't they? I hope that's okay with you guys, because this Whole Wheat Oatmeal Blueberry Bread sure is scrumptious!
With all the streusel-topped blueberry yumminess that's been making appearances around our kitchen, I was in the mood for something a little more hearty and healthy. This bread really hit the spot.
It's packed with wonderfully fresh blueberries, oats and whole wheat flour, plus the buttermilk was a great substitution for the regular milk that the original recipe called for. The original recipe also called for 1 cup of frozen berries. I doubled it to two full cups and used fresh instead of frozen fruit. Quite delightful, if you ask me. :)
While the fresh berries really make this bread something special, if blueberries aren't in season and frozen is all that you can find, then by all means go for it. It will still be delicious!
Bon appetit, my friends! :)
Whole Wheat Oatmeal Blueberry Bread
Adapted from: From Judy's Kitchen
Ingredients:
1 cup quick oats
1 cup buttermilk
1 cup quick oats
1 cup buttermilk
1/2 cup brown sugar
1/2 cup sugar
1 egg
6 Tbsp canola oil
1 cup white flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sugar
1 egg
6 Tbsp canola oil
1 cup white flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups fresh blueberries
Directions:
Directions:
Preheat oven to 350 degrees F. Lightly grease one large loaf pan.
In the bowl of a stand mixer with paddle attachment, mix
together the first six ingredients on medium speed until mixed thoroughly.
In a separate bowl, whisk together the white flour, whole wheat flour, baking powder, baking soda and cinnamon. Add to the buttermilk mixture and stir until just moistened. Next, carefully fold in fresh blueberries.
Pour batter into the prepared loaf pan.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into center of bread comes out clean.
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