Snack, breakfast, or late night meal, this healthy blueberry bread recipe is worth saving!
If you know me at all, you’d know that I love BREAD! All breads. Yeast breads, rolls, flat breads. But what I really love the most is sweet breads. Not only do they taste amazing, but you can create a thousand combinations of flavors and have some very unique breads. In the fall we love chocolate zucchini and toasted coconut pumpkin bread. During the holidays, Gingerbread bread, chocolate orange bread. In the spring, lemon bread, or any type of berry bread. And in the summer, cherry bread, peach or apricot!
But today, it’s all about blueberries! And for a bit of heartiness and fiber, we’ve added oatmeal to this recipe! We recently purchased 50lbs of oats for food storage after all, so I’m looking for all the ways to incorporate it.
The health benefits of Blueberries:
Like any dark purple and blue fruits and vegetables they are high in Anthocyanin and phenolics. The benefits include reduction of age related memory loss, controlling blood pressure and slowing the effects of aging .
How to select fresh blueberries at the grocery store
The great thing about blueberries, is you can see easily if they are good or bad. If I’m purchasing a clamshell container of blueberries in the produce department, I first give the container a little shake. If the blueberries move freely and rattle around, that’s a good sign. Moldy, squishy, and punctured blueberries will stick to eachother or the bottom of the container and not move around independently.
Then, I turn the container over to inspect the bottom. If moldy, the mold usually starts on the bottom, and you can visually see the white, fuzzy growth. Another thing that will be obvious is if the blueberries are still full of juice inside their skin, as opposed to deflated like a raisin.
How to select fresh berries when picking them
First of all, if you live in Oregon, I’m jealous! I want nothing more from life than to be able to grow blueberries in the wild, see them on the side of the road, and eat them all day! But, since I live in a dessert, I’ll just have to keep going to farmers fields for my berries, who know what they are doing! If you are like me, and need to locate a local berry picking farm, check out Pick Your Own for locations.
May through August is picking season, so if you are in the season, and you find a place to pick, or grow your own, color is the next thing to check. Blueberries should be a deep blue or purple, all the way around the berry before picking. If they are green or white, they are not ready to pick. With a soft tug, they should release from the plant easily. If you have to pull too hard, it’s not ready.
How to store blueberries
Blueberries have a VERY short shelf life. The flavor is best when they are stored at room temperature, but they will only be fresh for 1-3 days. If you aren’t eating right away, put your container in the fridge. If you have just gone berry picking and want to freeze your harvest, freeze in a single layer on a cookie sheet, to keep the berries individually frozen, and then pour into a freezer safe bag or container.
And with any leftover berries after you eat all you can, make this BREAD!
- 1 cup flour, whole wheat
- 1 cup flour, all-purpose
- 1 cup oats, dry
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup coconut oil
- 2 large egg
- 1 1/2 cup blueberries
- Preheat the oven to 350 degrees F. Grease an 8×4-inch bread pan with cooking spray; set aside.
- Whisk together dry ingredients (flours, oats, sugar, baking powder, soda, allspice, and salt).
- Add milk, coconut oil, and eggs; stir just until combined.
- Gently fold in blueberries.
- Bake for 1 hour or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes before removing from the pan to cool completely.