Tuesday Eats- Blueberry Oatmeal Bread

It's no secret that I love a good make ahead recipe that can be enjoyed throughout the week, especially one that is easy to make. Last week I tried my hand at making Blueberry Oatmeal Bread following this recipe and it was absolutely amazing. 

I had a slice of this about every morning and couldn't believe how well it lasted. Even 4 days later it was still just as moist and yummy as the first day.

You will need:

1 cup blueberries

2 cups flour, plus 1 tablespoon

1 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup Greek yogurt

2 eggs

½ cup (1 stick) butter, melted and cooled slightly ( I didn't wait for mine to cool and all was well)

1 teaspoon vanilla

½ cup oats

Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour. In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine. Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.

Enjoy!

Yours truly, 

Emily