Blueberry Breakfast Loaf

It’s Blueberry season here in Ontario and we are supporting our friends over at Blueberry Hill Farms. This week, we had breakfast for lunch and we all enjoyed Fluffy Ricotta Pancakes with Maple Blueberry Sauce. With so many blueberries, I have given our Greek Yogurt, Honey. Oats & Blueberry Breakfast bowl a twist and made it into a Breakfast Loaf. This recipe is simple and makes a moist loaf, not only delicious for breakfast but enjoyed anytime of the day.

With love Irene 💙



½ cup softened unsalted butter

½ cup quality raw cream honey

2 large eggs, beaten

1 tsp. pure vanilla

1½ cup all-purpose flour + 1 tbsp.

1 tsp. baking powder

½ tsp. baking soda

½ tsp salt

3/4 cup Greek vanilla yogurt

1 ½ cup blueberries

¼ Rogers Original Porridge Oats & Healthy Grains 

2 tbsp. brown sugar



Preheat oven to 375F. Butter a 8x5 loaf pan. 

In a large bowl, beat butter and honey well.

Add eggs one at a time and beat well after each egg.

Beat in vanilla until well blended.

Stir in 1 ½ cup flour, baking powder, baking soda and salt.

Mix in yogurt until well combined.

Toss blueberries with 1 tbsp. flour and stir into batter.

Combine oats and brown sugar.

Pour batter into loaf pan and sprinkle with oats and brown sugar mixture. 

Bake for 35-45 mins until golden and a toothpick inserted comes out clean.


SERVINGS 6-8| PREP & COOK TIME approx. 1 hour

Copyright © 2016 Irene Matys.

All Rights Reserved.

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