Greek Yogurt Blueberry Loaf
A delicious and moist loaf packed with Greek yogurt and fresh blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Plus 1 tbsp for tossing with blueberries
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 1 cup Greek yogurt
- 0.75 cups granulated sugar
- 2 large eggs
- 0.5 cups vegetable oil or melted butter
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Blueberries and Glaze
- 1 cup fresh or frozen blueberries Toss with 1 tbsp flour before folding into batter
- 0.5 cups powdered sugar (for optional glaze)
- 1-2 tbsp lemon juice (for optional glaze)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease or line a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix Greek yogurt, sugar, eggs, oil, vanilla, and lemon zest until smooth.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Toss blueberries with 1 tbsp flour, then gently fold into the batter.
- Pour the batter into the loaf pan and smooth the top.
Baking
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
Optional Glaze
- For an optional glaze, mix powdered sugar and lemon juice, then drizzle over the cooled loaf.
Notes
For best flavor, use fresh blueberries, but frozen works well too. Don't overmix the batter; mix until just combined to keep the loaf tender. You can add a sprinkle of oats or cinnamon on top before baking for added texture.