Blueberry Yogurt Loaf (Printable)
Tender loaf packed with juicy blueberries and creamy yogurt, perfect for a flavorful start or snack.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour (190 g)
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 2/3 cup granulated sugar (130 g)
06 - 2 large eggs
07 - 1/2 cup vegetable oil (120 ml)
08 - 1 cup plain Greek yogurt (240 g)
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon (optional)
→ Blueberries
11 - 1 cup fresh or frozen blueberries (150 g)
12 - 1 tablespoon all-purpose flour (for tossing blueberries)
→ For Finishing (Optional)
13 - 2 tablespoons turbinado sugar or coarse sugar for sprinkling
# How To Make:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk the sugar and eggs until light and creamy. Add the vegetable oil, Greek yogurt, vanilla extract, and lemon zest, mixing until smooth.
04 - Gently fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix.
05 - Toss blueberries with 1 tablespoon of flour to prevent sinking, then carefully fold them into the batter.
06 - Pour the batter into the prepared loaf pan. If desired, sprinkle the top with turbinado or coarse sugar.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
# Expert Tips:
01 -
- The Greek yogurt makes this loaf incredibly moist without being dense, and that secret ingredient keeps it tender for days.
- It comes together in under 15 minutes of actual work, which means more time for coffee and less time stressing about complicated steps.
- Fresh blueberries burst into jammy pockets throughout, and the lemon zest adds a subtle brightness that makes people ask for the recipe.
02 -
- Don't skip the flour coating on the blueberries. I learned this the hard way when my first loaf had all the fruit sitting in a sad pile at the bottom.
- Overmixing is the enemy of tender loaves. The moment you see the dry ingredients mostly combined, stop. Those tiny streaks of flour will disappear in the oven and you'll have a tender crumb instead of a dense brick.
- Frozen blueberries are your friend and work just as well as fresh. There's no need to thaw them, which actually helps prevent them from bleeding into the batter.
03 -
- Room temperature eggs mix more smoothly into the wet ingredients and create a more homogeneous batter, which means better texture throughout.
- If you only have frozen blueberries, don't thaw them. They'll cook beautifully in the batter and won't bleed color the way thawed ones sometimes do.