Blueberry Buttermilk Bread (Use it/Lose it day 2)

Breakfast: "fried" egg, cottage cheese patties, milk, and toast with butter

Lunch: Blueberry Buttermilk Bread (recipe follows), cheddar cheese cubes, and kiwi

Dinner: cheese ravioli in a light Parmesan white sauce, green beans

Snack: apple wedges

This bread is hearty, with a nice biting texture to it. It's not as soft as many blueberry breads, making it ideal for a nontraditional lunch feature...or perfect for brunch. The oats and oat flour add to the texture, and the buttermilk gives it a delicious flavor. Also, most quick bread recipe serving sizes are dismally small. Not this one. I calculated the Points Plus value based on eight servings...a wonderful slice size for this loaf.

Blueberry Buttermilk Bread - 4 Points Plus value
Serves 8

What You Need:

• 1 cup frozen blueberries (or fresh...I had frozen on hand) tossed with 1 Tbsp flour
• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats, plus 1/4 cup oat flour (process oats into a flour and then measure it)
• 1/4 tsp sea salt
• 3/4 cup granulated sugar
• 1 Tbsp baking powder
• 1 tsp vanilla extract
• 1 cup buttermilk (you can use 1 Tbsp lemon juice or vinegar in a cup of milk, if you prefer)
• 2 large eggs, lightly beaten

How it's Done:

1. Preheat oven to 350 degrees. Lightly spray an 8x4" loaf pan with nonstick cooking spray.
2. In a large bowl, combine the flour, oats, oat flour, salt, and baking powder.
3. Add the eggs, buttermilk, and vanilla. Stir only until combined.
4. Gently fold in the blueberries.
5. Pour into the loaf pan. Bake 55 to 60 minutes, until pick inserted near center comes out mostly clean (a few crumbs or blueberry can be expected)
6. Cool completely. If you can help yourself, don't eat the loaf until the next day. Quick breads are always better on day two, after they've had a chance to age.