Blueberry-Oat Breakfast Loaf

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I love making quick bread or muffins on relaxed weekend mornings.  There’s something almost magical about a late summer Saturday morning…waking up to the sound of birds chirping and sunlight streaming in your window…and of course knowing that you have the whole day free to do whatever you want!  Those kinds of mornings call for a special start to the day.

This breakfast bread is really just muffin batter baked into loaf form.  It’s sort of coffee cake-like, but not at all too sweet and has a tender, slightly chewy crumb.  With healthy things like whole wheat flour, oats, almonds, and blueberries, a cake-like breakfast works for me.  And the pretty white chocolate drizzle makes it feel special enough for entertaining.

My Favorite Way to Eat It:  Although the white chocolate drizzle on top is lovely, I like to leave it off one loaf so that I can cut it into thick slabs and make toast!  Spread with a touch of butter, cream cheese, or jam, this bread is amazing toasted.

Blueberry-Oat Breakfast Loaf

Yields 2 (8 1/2 by 4 1/2 inch) loaves

2 cups fresh or frozen blueberries (thawed and drained if frozen)

2 cups all-purpose flour, plus a little more to flour the pan

2 cups whole wheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

2 large eggs

2 cups low-fat milk

1/4 cup canola oil

1 teaspoon pure almond extract (or pure vanilla extract)

2 cups rolled oats

4 tablespoons coarsely chopped raw, unsalted almonds

3 oz white chocolate

1 teaspoon coconut oil (or butter or vegetable shortening)

Butter, to grease the pan

Preheat oven to 350F; butter and flour 2 (8 1/2 inch long by 4 1/2 inch wide by 2 1/2 inch deep) loaf pans, or line them with parchment paper.

Only if you’re using fresh blueberries, measure out 1 tablespoon of all-purpose flour and toss with the blueberries so they’re evenly coated.  (Skip this step if you’re using frozen blueberries.)

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.  In a large bowl, whisk together the sugar and eggs, then whisk in the milk, oil, and almond extract.  Gradually stir dry ingredients into wet, being careful not to over-mix.  Fold in the oats and then the blueberries, pour the batter into the prepared pans, and sprinkle the almonds on top.

Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.  Cool before glazing.

Melt the white chocolate in a double boiler or in the microwave; stir in the coconut oil until smooth.  Drizzle glaze on top of bread and let it harden before cutting.

Isn’t this blue Ball jar pretty?  It’s hard to make out from the picture, but it’s dated July 14, 1908…I love vintage finds like this!

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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