Savory Lemon Rosemary Blueberry Bread Recipe
5 from 1 vote

Savory Lemon Rosemary Blueberry Bread

Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Servings: 10
Author: Peter


  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/4 cup safflower oil
  • 1/4 cup raw honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 cup frozen blueberries not thawed
  • 1/3 cup chopped walnuts unsalted
  • 2 tablespoons chopped fresh rosemary leaves


  • Preheat your oven to 375F degrees.
  • In a blender or food processor, process the oats until they are the same consistency as flour. Set aside 2 teaspoons of oat flour.
  • In a large mixing bowl, stir together the remaining oat flour, baking powder, baking soda, and salt.
  • In a medium mixing bowl, whisk together the eggs, buttermilk, safflower oil, honey and lemon juice.
  • Stir the wet ingredients into the dry ingredients just until combined.
  • Toss frozen blueberries with the reserved 2 teaspoons oat flour until coated.
  • Gently stir the blueberries, walnuts, rosemary and lemon zest into the batter.
  • Line your 8x4-inch loaf pan with parchment paper.
  • Pour batter into pan and spread evenly. Sprinkle a few whole rolled oats over the top, if desired.
  • Bake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove pan from oven and cool on wire rack for 10 minutes.
  • Remove bread from pan and cool completely on wire rack.

Recipe Notes

Nutritional Estimates Per Serving (1/10th): 210 calories, 11 g fat, 24.5 g carbs, 3 g fiber, 5 g protein and 6* Weight Watchers PointsPlus
Course: Bread