I think it’s safe to say blueberry season has officially ended, I realized this when we bought a fresh pint of blueberries that were as sour as lemons. I have been so busy with my shop this summer that I really have not made a bunch of recipes using blueberries, so let’s end the season with a bang and enjoy blueberries one last time!
Since we talked about oats this week I decided to make one of my favorite sweet treats. Blueberry Bread is all natural, gluten and sugar free bread that is perfect snack without the guilt. When you make this bread it’s important that you let it cool completely before slicing the bread (it may fall apart). When slicing into this bread the top will be very dry and crumble a bit. I suggest you cut the bread into thick slices ( 2-3 inch thickness) because the thinner the slice the bread will fall apart and crumble. Oat flour is nothing like wheat flour, but it’s worth a try.
Blueberry Oat Bread Recipe
2 cups rolled oats (blended in the food processor)
1 cup sugar sub (I used splenda)
½ cup whipped butter (room temperature)
2 egg (room temperature)
½ cup almond milk (room temperature, more maybe needed)
1.5 tsps. baking powder
Pinch of salt
¾ cup blueberries
Recipe Directions: Preheat oven to 400 degrees, grease a medium loaf pan and set aside. In a large bowl mix butter, egg and almond milk. In a medium bowl add oat flour, salt, splenda, baking powder and mix until combine. Add Oat mixture to wet ingredients and mix until incorporated. Fold in blueberries. Place batter in loaf pan and place in the oven for 60 minutes or until a tooth pick inserted in the middle comes out clean.
Love this flourless blueberry bread, it looks fantastic! I am sad that blueberry season is on its way out now too since I am such a blueberry fan but I am also excited for all the fall recipes as well. Mmm, love the pics, wish I had a few slices of this with tea right now 🙂
Oh tea and bread sound sooo good yum 🙂
Is blueberry season really finished in the States? Aw, I’m so sad to hear that. Here it is on it’s highest 🙂
Which makes this recipe just perfect for the season . Yumm… It looks so delicious 😀 Very pretty!
Lol were almost in pumpkin season 🙂 thanks!
This looks delicious – I love baking with Oat Flour! So sad that Blueberry season is ending (thank goodness Costco sells frozen!). But to be honest, I am ready for Pumpkin season! Pinned!
Thanks Ceara me too there will be pumpkin everything 🙂
Speaking of blueberries, I made a tropical blueberry smoothie with some fresh lemon juice, so tasty! I’m gonna miss the berry season so bad! I love flourless bread, and I have never made a vegan version of it before, but I’m tempted to make some with blueberries like yours! Pretty photos, Shundara!
Thanks so much Rika, I am happy I am not the only one that’s going to miss blueberry season!
This looks so great! I LOVE baking with oats instead of flour 🙂
I completely agree less bloat and itch 🙂
great looking bread!
By any chance do you know the carb count of the bread?
Can you give the nutritional facts for this?