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Ingredients

1 ½ cups fresh blueberries 2 tablespoons cake flour ½ cup steel-cut oats ½ cup chopped pecans 1 ½ cups cake flour 3 tablespoons cake flour 1 teaspoon baking soda ¼ teaspoon salt ½ cup white sugar ½ cup brown sugar ¼ cup Greek yogurt ¼ cup applesauce 2 eggs 1 teaspoon vanilla extract 1 cup mashed banana 2 tablespoons cold butter ¼ cup brown sugar

Nutrition Info

265.1 calories carbohydrate: 46.8 g cholesterol: 37 mg fat: 7.2 g fiber: 2.5 g protein: 4.7 g saturatedFat: 2.1 g servingSize: - sodium: 184.8 mg sugar: 22.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time, beat after each addition. Add vanilla extract and mashed banana, beat lightly until well blended.
Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly, sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes, remove from pan and cool on wire rack for 1 hour.

12 servings

Delicious and moist. It's more like a cake than a bread. Looks as good as it tastes and easy to make. Also great with a little spread of lemon curd.