March 21, 2014

Blueberry-Oatmeal Bread with Lemon Glaze

Two flavors that marry perfectly together are blueberry and lemon, and this blueberry oatmeal bread features both in a quick bread loaf with a scone-like consistency. The oatmeal in this bread imparts a pleasant chewiness to the crumb, and the subtly sweet batter allows the flavor of the fresh berries to truly shine. Serve this bread on its own fresh from the oven, or toast and slather butter. Either way, this is a recipe you really must try! 

Blueberry Oatmeal Bread with Lemon Glaze


Blueberry-Oatmeal Bread with Lemon Glaze

Calories: 4108

Fat: 197g

A delicious quick bread with a scone-like crumb, this blueberry-oatmeal bread features the wonderful flavor combination of blueberry and lemon.
For the bread
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon grated nutmeg
  • 1 cup uncooked quick-cooking oats
  • ½ cup shortening
  • ½ cup brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • ¼ teaspoon lemon zest
  • 1 cup chopped pecans
  • 1½ cups fresh or frozen blueberries
For the glaze
  • 1 cup sifted powdered sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons milk
  • ⅛ teaspoon salt
For the bread
  1. Preheat oven to 350.
  2. Combine flour and next 4 ingredients in a large bowl, whisking to combine. Stir in oats.
  3. Beat shortening and brown sugar together until incorporated. Beat in eggs until mixture is fluffy; gradually stir in buttermilk and ¼ teaspoon lemon zest. Add the flour mixture to the wet ingredients, and stir just until all dry ingredients are moistened. Stir in pecans. Gently fold blueberries into the batter by hand.
  4. Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake for 55-60 minutes, or until wooden toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes before turning out. Spread immediately with the glaze, and allow to cool for at least 30 minutes before slicing.
For the glaze
  1. Place powdered sugar, lemon juice, milk and salt in a medium bowl, and whisk to combine, adding more milk as needed, 1 teaspoon at a time, until the mixture is of thick but pourable consistency. Drizzle over the prepared loaf.
When using frozen blueberries, there is no need to thaw them before incorporating them into the batter.
This bread bridges the gap between the easy preparation of a quick bread and the biscuit-like crumb of a scone, and the tartness of the lemon glaze and zest really amplifies the blueberry flavor.

Blueberry Oatmeal Bread with Lemon Glaze


I absolutely adore baking breads of all types, and I’ve got lots of other recipes to share!

Monkey Bread

Avocado-Cranberry Bread

Sweet Cream Cheese Bread

Apple-Praline Bread

Amy @ Positively Splendid

Amy @ Positively Splendid

Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you'll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
Amy @ Positively Splendid
Amy @ Positively Splendid

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3 Responses to Blueberry-Oatmeal Bread with Lemon Glaze

  1. DebbieP March 21, 2014 at 9:14 am #

    I wish you included the nutrition information.

  2. Tammy March 21, 2014 at 10:05 am #

    All of these look amazingly delicious !!! registered & protected

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