Summer is here, and it is time to indulge in some yummy fresh berries. So here is a simple, quick and healthy blueberry loaf recipe you will bake again and again. Blueberries are juicy, tangy and full of anti-oxidants. So why not add them to your go-to favorite recipe list.
I am all about low-fat recipes and believe that you don’t have to compromise on taste to create healthy recipes. Thus, my blueberry loaf is healthy, warm, delicious, soft, and melts in your mouth. The best ingredient of this recipe is oats which adds texture and body to the loaf.
Oats is a go-to ingredient to make healthy recipes and a good alternate to avoid flour. Oats is especially good if you are looking for gluten free options. So gather your fresh blueberries, wear your bakery apron, take out your favorite baking tools and get ready to bake the best and the healthiest blueberry loaf you have ever had.
You will need the following ingredients. I have listed possible alternatives and recommend you stick with the ingredients listed below.
2/3 cup packed brown sugar (you can also try Manuka honey or coconut sugar)
3/4 cup whole or skim milk ( I prefer Oat Milk)
1/2 cup oil (preferably vegetable/canola oil)
2 large eggs
2 1/4 cups all-purpose flour (try oat or almond flour)
1 cup old-fashioned oats (rolled or whole)
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or organic frozen blueberries (thawed and drained)
The method is simple.
- Preheat your oven to 350 degrees.
- Now prepare a baking loaf pan by greasing it with butter and sprinkle some flour. If you don’t want extra butter for greasing, use a baking paper. It pretty much does the same job.
- Take a large bowl. Mix the brown sugar, milk, eggs and oil. Be gentle when you mix it all together. Now stir in other ingredients except the blueberries.
- When your batter looks smooth and well combined, start folding in the blueberries. Once everything looks nicely mixed, pour the batter into the pan evenly. You may want to sprinkle some blueberry chunks or oats on top.
- Now the final step. Bake for 45 to 55 minutes, depending on your oven. Once done – do the fork test, take out the pan and let it cool for 10 to 15 minutes. Now loosen the pan sides and flip the loaf onto a plate, slice and start eating!
For a firmer loaf, let it cool down for 2 hours and then slice it. To store the loaf, wrap it in a cling foil. It will last for up to a week.