This Lemon Blueberry Oat Bread is the perfect sweet coffee break snack! It’s easy to make and packed with whole grains for a healthy twist!
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Happy Monday friends! I surveyed my Instagram followers yesterday, asking what recipe you’d like to see today. I gave you a choice between my Easy One Pan Honey Garlic Shrimp (coming later this week!!) and this Lemon Blueberry Oat Bread, and this Lemon Blueberry Oat Bread was the clear winner! I’m happy to be sharing this recipe with you today – I know you’re going to love it! And if you’re not already following me on Instagram, head on over and follow me to stay up to date with everything that’s happening in my kitchen and behind the scenes on all my photo and video shoots!
This recipe is a family favourite – it’s perfect for Spring with a lemony twist and it’s packed with deliciously fresh blueberries and whole grain oats. It’s crunchy on the outside and soft and chewy on the inside and it’s truly the perfect snack for school lunches and coffee breaks! We even enjoy it for breakfast on busy mornings!
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I hope you like this recipe as much as we do! Let me know in the comments below, what’s your favourite coffee break snack? I’d love to know!
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- Zucchini Blueberry Muffins
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Get my guide to Easy No-Fail Muffin Baking!
Lemon Blueberry Oat Bread
Ingredients
- 2 cups all purpose flour
- 1 cup rolles oats
- 1 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- zest of 2 lemons
- 1 cup fresh blueberries
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 eggs
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a standard loaf pan by greasing it well with butter and lining with parchment paper.
- Whisk together the all purpose flour, oats, sugar, baking powder, baking soda, salt and lemon zest.
- Add the blueberries and toss to coat.
- In a glass liquid measuring cup or small bowl combine the milk, oil, and eggs, mixing with a fork to combine.
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula just until combined.
- Pour into the prepared loaf pan and bake at 350 degrees Fahrenheit for 50-55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Let cool in the pan for 5 minutes and then remove to a wire rack to cool almost completely before slicing and serving.
Pauline says
I like the sound of lemon blueberry oat bread but not very keen on blueberries
is there any other fruit I can use?
Chrissie says
Yes! Feel free to use raspberries, cranberries, or even blackberries!
Allyson Zea says
Going to make this for Easter Brunch, I can’t wait!
The Busy Baker says
I hope you enjoy it!! 🙂
Donna Maggie says
Made it twice in two weeks. The 2nd time I used orange zest instead of lemon. Absolutely delicious. It was moist and the oats gave it some hardiness. Very easy one bowl non-electric recipe. This will be a go to recipe. Will try it with cranberries, blueberries and orange zest for the holidays. A+
Ana (The Busy Baker Team) says
Thank you for your feedback! Orange and cranberry sounds delish! I might add that to my holiday to-cook list.
Demeter says
Now THIS is how I want to start the week! Looks fantastic!
Chrissie says
Thanks so much! Me too 🙂
Katerina @ diethood .com says
I can’t wait to make this for my kids!! They will LOVE it!!
The Busy Baker says
Let me know how they liked it!!:)
Amanda says
We are huge fans of the lemon blueberry flavor combo!!
The Busy Baker says
We are too!! 🙂
Erin | Dinners,Dishes and Dessert says
Craving for this! Lemon blueberry oat breads are the best!
Chrissie says
Thanks so much!
Lauren @ Hall Nesting says
We can always use a new bread recipe in our house
Chrissie says
I hope you give it a try Lauren!
Krista says
A slice of this would complete my morning!
Chrissie says
Thanks so much!
Rosemary says
Excellent recipe
Moist and good flavour
I added 1 cup of whole wheat flour to increase the whole grains and it was very good. I also added the juice of half a lemon.
Thanks for the recipe I will be making this often as it is packed with whole grains.
Chrissie says
I’m so glad you liked the recipe! Thanks for taking the time to leave a comment!
Angel says
I added juice from a half lemon and now it’s taking forever to bake! Super moist inside. 😑 maybe I used too large a lemon.
The Busy Baker says
Thanks for your feedback Angel!😊
Marley says
Can i substitute the all purpose flour with whole wheat flour?
Chrissie says
I’d suggest doing half and half for the best results. Whole wheat flour is a little drier and therefore the bread might be a little too crumbly. Feel free to give it a try and adjust the liquid a little bit and see what happens!
Dita says
I made this for the first time. It was ok but maybe that is because I made a few modifications. I did 1 1/2 cups flour, 1/2 cup oat bran and then the 1 cup of oats. I used brown sugar instead of white (which I do with all recipes) and I subbed out 1/4 c of the milk for lemon juice.
I found it a little bland. So my questions are:
Would it be sweeter if I would’ve used white sugar?
Would the lemon flavour be more prominent if I would’ve used lemons instead of Meyer lemons?
Chrissie says
Yes to both of your questions 🙂 Although this recipe isn’t intended to be very, very sweet.
Bee says
Can I use soymilk instead? I used a cup of Greek yogurt and juice of 1 large lemon. It was very dense and wondered if I should have used more liquid but it turned out really good.
Chrissie says
It is a dense loaf, mostly because of the oats. 🙂 Soy milk would also be ok.
Holly says
Made this a couple of times for the family and just wanted to say how delicious it is! Love that it isn’t too sickly like a lot of lemon cake/loafs are and just by using a dairy free milk, its a great dairy free bake for me. This has always comes out perfect for me and is absolutely delicious! Thank you so much!
Chrissie says
I’m so glad you like the recipe! Thanks for taking the time to leave a comment!!
Cathy says
I made this and I thought it was baked through in the correct amount of time, but found it was raw on the inside, but cooked on the outside. I want to try again. Any thoughts/advice? I used frozen blueberries and followed the recipe. Thanks!
Chrissie says
I’d recommend lowering the baking time (it sounds like your oven runs hot if it was baked on the outside and not the inside) and using a toothpick to test for doneness.
Shubhra says
How can I make it eggless. And can I use jaggery instead of sugar? And how much?
Chrissie says
I’ve never made these substitutions to this recipe, so I can’t comment on this. Sorry!
Amrita says
You could try using the ‘flax egg’. You can google it for the substitution recipe. I would definitely experiment with other sugars. For example I did half a cup of granulated sugar and added some stevia to compensate, and the sweetness was fully adequate. Only because I had some white sugar I had to use up. I would definitely try brown sugar or unprocessed sugar, like jaggery, next time. I’m not sure if it will get the same ‘blueberry muffin’ taste that this recipe has, but it’s worth trying.
I also subbed one of the cups of flour for one cup of oat flour (made by processing oatmeal) . I think oat in itself has some sweetness so that could have helped too.
The Busy Baker says
Thanks for your feedback and tips Amrita!!🙂
Sally says
This is delicious! I love the addition of oatmeal which makes this a substantial bread.
I used only 3/4 C sugar.
I added the juice of 1/4 lemon.
I found I needed to bake the bread almost 70 minutes. Maybe my oven is low?
The Busy Baker says
Yeah, sounds like your oven runs a little low in temperature. You could maybe use an oven thermometer to make sure you bake it at the right temperature. Happy baking! ☺️
Emily B. says
Fabulous
The Busy Baker says
Thanks Emily!🙂
Ebe says
I just baked it. I liked this recipe because the one-cup-only of sugar is balanced out by the fibre in the oats and blueberries. Looks yummy!
The Busy Baker says
Thank you Ebe!! So glad it turned out well!
Alison says
I love this recipe! It turned out exactly as I’d hoped. The proportions are spot on, and it’s sweet but not too sweet. I took the advice of another reader and didn’t glaze it but sprinkled the top with sliced almonds before baking – delicious! I used frozen blueberries and it needed an extra 25 minutes baking time, but it cooked evenly all the way through, which I find can be challenging with loaves! I subbed light spelt flour instead of all purpose (because I’m wheat intolerant), and I used non-dairy milk – it worked great! I also wanted a more subtle lemon flavour, so I used the zest of just 1 lemon, and I added about 1/8 tsp pumpkin spice. I think it highlighted the blueberry flavour nicely! I will definitely make this again!
The Busy Baker says
Thanks so much Alison for your feedback!!🙂
Kim Labreche says
Can I substitute 1 to 1 gluten free flour and gluten free oats in this recipe?
The Busy Baker says
I’m sorry, I couldn’t tell you as i have never tried it but it should work if you use a gluten free flour that performs similarly to all purpose flour. Happy baking! ☺️
Sandy says
I tried this recipe tonight with few modifications…used Bob’s GF 1-to-1 flour, Trader Joe’s GF rolled oats, oat milk, zest of 1 lemon, and reduced the amount of sugar to 3/4 cup. Baked in 3 individual mini loaf pans for 35 minutes and they turned out great…a little crumbly but delicious. Thank you for sharing such a great recipe! 🙂
The Busy Baker says
I’m glad you enjoyed it! ☺️
Theresa says
It needed 65 minutes to cook through! It turned out delicious. Thanks for sharing.
The Busy Baker says
You’re welcome Theresa!!
Jenn says
I really loved this recipe! It’s not super sweet and seems a lot healthier than the typical sugar glazed type.
The Busy Baker says
I’m glad you enjoyed it!
Hal says
Nice texture, and not too sweet, but a little too bland for my taste (not quite savoury enough to be a bread, reminded me more of a fruit scone). So decided to go more in the cake direction and gave it a good dose of very lemony syrup to give it a zing.
Thanks for the recipe – always good to try new ones.
The Busy Baker says
thanks for your feedback Hal!!
Carrie Spencer says
Amazing and so easy to make.
Chrissie says
So glad you loved it!
Ryan Dupere says
Excellent
The Busy Baker says
Thanks Ryan!
Kristina m says
Delicious! I put mine in a Bundt pan and made it with Gf flour!! Also, I added 2 cups of blueberries as well as replaced the oil with 1/2 cup of butter instead!! The butter made it creamier and definitely improved the recipe 🙂
The Busy Baker says
That sounds delicious!!🙂 Thanks Kristina!