Savory Lemon Rosemary Blueberry Bread

Eating a slice of this bread may actually improve your health. Blueberries are a great source of antioxidants and oats are known to lower your cholesterol levels. So you can enjoy it guilt free.

1 loaf (10 slices)
Prep Time
15 min
Cook Time
65 min
80 min


  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/4 cup safflower oil
  • 1/4 cup raw honey
  • 2 tbsp lemon zest plus 2 tbsp fresh lemon juice, divided
  • 1 cup frozen blueberries (not thawed)
  • 1/3 cup chopped unsalted walnuts
  • 2 tbsp chopped fresh rosemary leaves


  1. Preheat oven to 375°F. In a food processor or blender, blend oats to the consistency of flour; set aside 2 tsp oat flour. (NOTE: If following our 2-week Meal Plan, grind extra oat flour for use in the Roasted Rosemary & Thyme Pork Tenderloin with Green Bean Casserole.) In a large bowl, mix remaining oat flour, baking powder, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, oil, honey and lemon juice. Fold wet ingredients into dry ingredients, stirring to combine.
  2. Toss reserved 2 tsp oat flour with blueberries. Fold blueberries, walnuts, rosemary and lemon zest into batter, stirring gently.
  3. Line an 8 x 4-inch loaf pan with parchment paper. Pour batter into pan, spreading evenly. Bake for 65 to 70 minutes, until a toothpick inserted into center comes out clean. Let loaf cool in pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Information

  • Serving Size 1 slice
  • Calories 210
  • Carbohydrate Content 24.5 g
  • Cholesterol Content 39 mg
  • Fat Content 11 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 338 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 7 g