Preheat your oven to 350ºF and prepare a 9-inch loaf pan by greasing the bottom. This step is crucial for helping the bread release easily after baking.
In the bowl of your mixer, combine brown sugar, milk, canola oil, and eggs. Beat them together until well mixed. You want to see a smooth, creamy mixture that’s well combined.
Gradually add in the remaining dry ingredients: all-purpose flour, rolled oats, baking powder, cinnamon, and salt. Mix until just combined, ensuring there are no dry pockets left. The batter will be thick and a bit lumpy, which is perfect.
Gently fold in the fresh blueberries. Be careful not to overmix, as you want to keep those lovely berries intact for sweet bursts of flavor throughout the bread.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. It’s always a good idea to give the pan a gentle tap on the counter to settle the batter.
Sprinkle the turbinado sugar generously on top of the batter. This will create a delightful crunchy crust as it bakes.
Place the pan in the preheated oven and bake for 45 to 55 minutes. Keep an eye on it; it’s done when a toothpick inserted into the center comes out clean. You'll notice a lovely golden-brown color on top.
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack. This cooling step is crucial for achieving the perfect texture.
Allow the bread to cool completely before slicing. This ensures that every slice holds together beautifully and is easy to serve.
Slice, serve, and enjoy your delicious creation! You can spread a bit of butter or enjoy it as is. It’s sure to become a favorite!
