Description
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened Greek yogurt
½ cup granulated sugar
¼ cup honey or maple syrup
2 large eggs
¼ cup melted coconut oil (or butter)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, mix the Greek yogurt, sugar, honey, eggs, melted coconut oil, and vanilla extract until smooth.
Gradually add the dry into the wet , stirring until just combined. Do not overmix.
Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 180 per slice | Servings: 10 slices
Step-by-Step Guide
Follow these detailed instructions for perfect blueberry bread every time. First, accurately measure all your ingredients. Preheat your oven to 350°F (175°C) and prepare your 9×5-inch loaf pan by greasing it or lining it with parchment paper. In a medium bowl, thoroughly whisk together 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. This ensures the leavening agents are evenly distributed. In a large bowl, vigorously whisk the wet ingredients—½ cup Greek yogurt, ½ cup sugar, ¼ cup honey, 2 eggs, ¼ cup melted coconut oil, and 1 tsp vanilla—until the mixture is completely smooth and emulsified.
Next, make a well in the center of your dry ingredients and pour in the wet mixture. Use a spatula to fold them together until just combined; a few streaks of flour are okay. Overmixing develops gluten, leading to a tough bread. In a small bowl, toss 1 cup of blueberries with 1 tablespoon of flour until lightly coated. This crucial step prevents them from sinking to the bottom during baking. Gently fold the coated blueberries into the batter. Pour the batter into your prepared pan, spreading it evenly into the corners. Bake on the center rack for 45-50 minutes. The bread is done when it’s golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Serving Suggestions
This versatile blueberry bread is delicious on its own but can be elevated for any occasion. For a simple breakfast or snack, serve a slice lightly toasted with a smear of cream cheese or butter. For a decadent dessert, top a warm slice with a dollop of whipped cream or a scoop of vanilla ice cream. Pairing it with a cup of tea, coffee, or a glass of cold milk makes for a perfect afternoon treat. You can also drizzle a simple lemon glaze (made from powdered sugar and lemon juice) over the cooled loaf for extra sweetness and a zesty twist.
How-to Summary
In short: Whisk dry ingredients. Mix wet ingredients separately. Combine wet and dry until just mixed. Toss blueberries in flour and fold into batter. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes. Cool before slicing.
Frequently Asked Questions
Can I use frozen blueberries? Yes, frozen blueberries work perfectly. Do not thaw them before use, as they will bleed color. Toss them directly from the freezer in the flour to coat.
Can I substitute the Greek yogurt? Absolutely. An equal amount of regular plain yogurt, sour cream, or even buttermilk can be used for a similar tender, moist result.
How should I store this bread? Store cooled bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
Can I make this recipe into muffins? Yes. Divide the batter into a lined muffin tin and bake at the same temperature for 20-25 minutes, or until a toothpick comes out clean.
Why did my blueberries sink to the bottom? This is likely because they were not coated in flour. The light flour coating helps suspend them in the batter during baking.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a dense, rubbery loaf. Mix until just combined.
- Not coating the blueberries: Skipping the flour-toss step will cause most berries to sink to the bottom of the pan.
- Using cold ingredients: Ensure eggs and yogurt are at room temperature for better emulsification and a more even rise.
- Overbaking: Check for doneness a few minutes early. The bread is done when a toothpick has moist crumbs, not necessarily completely clean.
- Slicing while hot: Let the bread cool completely on a wire rack. Slicing too early causes it to crumble.
Conclusion
This Blueberry Yogurt Bread is a foolproof recipe that delivers a moist, tender crumb and bursts of juicy fruit in every bite. By following the step-by-step guide and heeding the common mistakes, you’re guaranteed a bakery-quality loaf at home. It’s a simple, satisfying treat perfect for sharing, from a quick breakfast to an elegant dessert. Enjoy the process and the delicious results!