Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
2. 2 Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
3. 3 Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
4. 4 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.
5. 5 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.
6. 6 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.

Nutrition per serving