This blueberry oat loaf has become a recent favorite of mine. I was looking for a way to use some frozen blueberries hiding in the corner of my deep freeze and, ta-dah!
It isn’t overly sweet like some quick breads can be so it is ideal for an easy breakfast or hearty snack.
It’s made with yogurt and I’m beginning to wonder what it would taste like with a little cream cheese or sour cream mixed in. Mmm . . .
1 3/4 cup flour1/2 cup rolled oats
1 cup sugar
2/3 cup low fat vanilla yogurt
1 Tablespoon lemon juice
1/4 cup milk
2 large eggs
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
Cinnamon sugar for topping
Preheat the oven to 350F. Grease and flour a large (9x5x3inch) loaf pan. Combine blueberries with flour, oats, baking powder, salt, cinnamon and sugar.
In another bowl, whisk yogurt with lemon juice. Whisk in the milk and eggs. Pour yogurt mixture in with the dry ingredients and stir until blended. Spoon into the loaf pan and sprinkle with cinnamon sugar.
Bake for 45 minutes or until toothpick in the center comes out clean. Be sure not to over bake.
