Blueberry bread with rolled oats 押し麦入りブルーベリーパン

japanese cake

To celebrate the season (this was in July), my wife is on a quest to test all possible blueberry bread recipes. This is another variation she made. The difference between these blueberry breads is rather subtle.  This variation includes rolled oats 押し麦. For breakfast, we served this with yogurt and cherries.

Actually, if you look carefully, you can see the rolled oats in the bread.

Ingredients:

2 cups blueberries

4 cups flour

2 cups sugar

4 tsp baking powder

2 tsp salt

2 cups Greek yogurt

2 eggs

1 cup butter melted

2 tsp vanilla

1 cup oats

Directions:

Preheat oven to 375 degrees. Butter and dust 2 loaf pans with flour. Toast the oats in the toaster oven until they become brown and fragrant. Mix the dry ingredients in a bowl. Mix the wet ingredients in a bowl. Combine the wet and dry ingredients. Fold in the blueberries (the batter will be stiff so it may be difficult to get them evenly distributed as indicated by the picture above.) Bake for about 50-55 minutes. 

This bread tastes like a very rich pound cake with moist texture and a crunchy cookie crust (at least when it just comes out of the oven. Over time the crust is not as crunchy but is still good.) The oats kind-of disappear, although they do add some nuttiness because of the roasting and some additional texture. This bread is an appropriate celebration of blueberry season. 

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