Thursday, February 16, 2012

Wild Blueberry Oat Bread

This is the most delicious quickbread I have made to date.  It came together super quickly and easily.  The frozen wild blueberries, on sale at my local grocer, added the perfect juicy-sweetness to the final loaf.  To make it you will need:

  • 3 cups of oat flour
  • 3 tablespoons of baking powder
  • 1 bottle of beer (to make this gluten free, use a GF beer - I used Bards brand and it worked really well here)
  • 1-2 cups of blueberries, or to taste (frozen okay here, I used ~1/2 of a small bag of frozen blueberries)
  • 1 spoonful of oil
  • Sweetener and salt to taste

Preheat oven to 350.
Mix together all ingredients except blueberries and taste the batter.  Adjust sweetener and salt levels accordingly.
Fold in the blueberries.
Pour into a greased loafpan.
Bake for about an hour (check at 50 minutes), or until tester comes out clean.

Sooooo amazingly good!  I'll definitely be making this again!

Featured on Allergy Free Lunchbox Love.


  1. Hi! Just wanted to let you know I featured your blueberry bread at today's Allergy Friendly Lunchbox Love party :)

    Have a great day!
    Lisa @ Allergy Free Vintage Cookery

    1. Wow, thank you!!! So glad I found your site!!!