This wild blueberry oatmeal bread is hearty, not sweet or lemony like most blueberry breads.
The Greek yogurt, oatmeal, and wild blueberries give this bread a nutritional thumbs up.
Preheat oven to 375 degrees
Lightly butter and dust a 9 x 5 loaf pan
2 cups flour
1/2 cup oats
2 tsp baking powder
1 tsp salt
1 cup Greek yogurt
3/4 cups brown sugar
1/2 cup melted butter
1 tsp vanilla
1 1/2 cups frozen wild blueberries coated with 1 Tblsp flour
In a mixing bowl combine flour, oats, baking powder, salt. Set aside
Beat yogurt, eggs, sugar, butter and vanilla. Add flour mixture and mix (stand mixer works well). This will be a thick and sticky batter.
Coat frozen blueberries with 1 Tblsp flour and quickly fold into batter with sturdy mixing spoon.
Pour (okay . . maybe it’s more like “drop”) batter into greased and floured loaf pan; spread evenly.
Bake 75-90 minutes; test with toothpick or knife inserted in center.
Enjoy it right from the oven or toasted with a piping hot cup of your favorite beverage.
Tip: Leftovers make great toast with breakfast. Enjoy!