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Blueberry Yogurt Loaf

This blueberry yogurt loaf is a moist, tender bread that combines tangy yogurt with bursting blueberries for a delightful breakfast treat. The key techniques involve mixing wet and dry ingredients gently, folding in berries, and baking until golden with a soft crumb. The final loaf has a beautiful golden crust, dotted with vibrant blueberries, and a melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1 cup (240g) plain yogurt full-fat Greek yogurt preferred
  • 1/2 cup (100g) sugar organic cane sugar preferred
  • 2 large eggs
  • 1/4 cup (60ml) neutral oil vegetable or canola oil
  • 1 cup (150g) blueberries fresh or frozen (toss frozen berries in flour first)

Equipment

  • Loaf pan (9x5 inches)
  • Mixing bowls
  • Whisk and spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your loaf pan with butter and dust with flour or line with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  3. In a separate bowl, combine the yogurt, sugar, eggs, and oil. Whisk until the mixture is smooth, slightly frothy, and fragrant, about 1 minute.
  4. Pour the wet mixture into the dry ingredients. Gently fold with a spatula just until combined; do not overmix to keep the batter tender.
  5. Carefully fold in the blueberries, ensuring they are evenly distributed without smashing them, which can stain the batter purple.
  6. Pour the batter into the prepared loaf pan, spreading it evenly with the back of a spatula. Lightly tap the pan to settle the batter and release air bubbles.
  7. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
  8. Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, about 30 minutes.
  9. Slice the loaf with a serrated knife once cooled, revealing a moist crumb dotted with vibrant blueberries. Serve plain or with a spread of butter.

Notes

For extra flavor, add a teaspoon of vanilla extract to the wet ingredients. You can also substitute frozen blueberries—just toss them in a little flour before folding in to prevent sinking.