Blueberry Yogurt Breakfast Loaf
Description
This Blueberry Yogurt Breakfast Loaf is soft, moist, and lightly sweetened, making it a perfect start to your day. Greek yogurt adds a tender crumb and subtle tang, while fresh blueberries provide bursts of juicy sweetness. A simple glaze or dusting of powdered sugar can elevate it for brunch or tea time. It’s easy to make, freezer-friendly, and wholesome enough to feel guilt-free!
Time
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20–25 minutes
Ingredients
For the loaf:
1 ¾ cups (220 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup (240 g) plain Greek yogurt
½ cup (100 g) granulated sugar
2 large eggs, room temperature
¼ cup (60 ml) vegetable oil or melted coconut oil
1 tsp vanilla extract
1 ½ cups (180 g) fresh or frozen blueberries (if frozen, do not thaw)
Zest of 1 lemon (optional, adds freshness)
For optional glaze:
½ cup (60 g) powdered sugar
1–2 tsp lemon juice or milk
Instructions
Preheat oven and prepare pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare wet ingredients:
In a large bowl, whisk Greek yogurt, sugar, eggs, oil, and vanilla extract until smooth. If using lemon zest, fold it in here.
Combine wet and dry ingredients:
Gently fold the dry ingredients into the wet mixture. Avoid overmixing—stop when just combined. Batter should be thick but scoopable.
Fold in blueberries:
Carefully fold in blueberries. If using frozen berries, fold slowly to prevent the batter from turning purple.
Bake the loaf:
Pour batter into the prepared loaf pan and smooth the top. Bake 50–55 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil for the last 10–15 minutes.
Cool and glaze:
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. If desired, mix powdered sugar with lemon juice or milk to create a glaze and drizzle over the cooled loaf.
Serve:
Slice thick or thin, enjoy plain, with butter, or a spread of jam. Store leftovers in an airtight container for up to 3 days or freeze slices for up to 1 month.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes! Do not thaw them, just fold in frozen to avoid turning the batter purple.
Q: Can I make this gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add an extra 1/2 tsp baking powder if needed.
Q: Can I use low-fat yogurt?
A: Yes, low-fat yogurt works, but the loaf may be slightly less moist.
Q: Can I add nuts or other fruits?
A: Absolutely! Chopped walnuts, pecans, or even diced apples can be folded in along with the blueberries.
Q: How should I store this loaf?
A: Keep at room temperature in an airtight container for 2–3 days or refrigerate for up to 5 days. Freeze slices individually for convenience.
Nutritional Information (per slice, assuming 10 slices per loaf)
Calories: 180 kcal
Protein: 6 g
Carbohydrates: 27 g
Sugar: 14 g
Fiber: 2 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 160 mg