Description
Light and fluffy blueberry bread made with Greek yogurt for extra moisture — sweet, tender, and bakery-style perfection that’s perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¾ cup sugar
- Pinch of salt
- 1 tbsp flour (for tossing blueberries)
Wet Ingredients
- ½ cup Greek yogurt
- ½ cup milk
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
Fruit
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the blueberry bread.
- Toss Blueberries in Flour: Lightly coat the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf during baking.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, milk, eggs, vegetable oil, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Gradually add the flour, baking powder, sugar, and salt to the wet mixture. Stir gently until just combined to avoid overmixing and keep the bread tender.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter, ensuring they are evenly distributed without breaking.
- Pour and Bake: Pour the batter into a greased or lined loaf pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Using Greek yogurt keeps the bread moist and tender.
- Add lemon zest to the batter for a bright, citrusy flavor boost.
- For best results, use fresh or thawed frozen blueberries, and pat them dry before tossing with flour.
- Don’t overmix the batter to maintain a light texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
