Blueberry Yogurt Loaf (Printable)
Tender loaf with juicy blueberries and creamy yogurt for a delightful treat anytime.
# What You 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 coating blueberries)
→ Finishing (Optional)
13 - 2 tablespoons turbinado or coarse sugar for sprinkling
# How To Cook:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; 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, then mix until smooth.
04 - Gently fold the dry ingredients into the wet mixture until just combined without overmixing.
05 - Toss blueberries with 1 tablespoon of flour to prevent sinking, then fold them carefully into the batter.
06 - Pour the batter into the prepared loaf pan and sprinkle with turbinado sugar if desired.
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 to a wire rack to cool completely prior to slicing.
# Expert Tips:
01 -
- It stays moist for days, which means you actually get to enjoy it beyond the first day, unlike most loaves that dry out quickly.
- Greek yogurt adds a subtle tang that makes the blueberries taste even more vibrant and fresh.
- You can have it ready to eat in about an hour and a half, perfect for when you want homemade without the fuss.
- It works equally well at breakfast with coffee or as an afternoon pick-me-up with tea.
02 -
- Do not overmix your batter. I learned this the hard way with a dense, tough loaf that taught me the value of restraint. Mix just until the flour disappears, and stop.
- The lemon zest is not truly optional if you want this loaf to taste restaurant-quality. It brightens the blueberries in a way that feels like magic.
- Frozen blueberries work perfectly and actually prevent some of the sinking issue because they hold their shape better. No thawing needed.
03 -
- Room-temperature ingredients mix together more evenly and create a better crumb. Take your eggs and yogurt out of the fridge 30 minutes before baking.
- If your loaf is browning too quickly on top but isn't done inside, loosely tent it with aluminum foil for the last 15 minutes of baking.