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Blueberry Yogurt Loaf

This blueberry yogurt loaf is a moist, tender quick bread with a subtle tang from Greek yogurt and bursts of juicy blueberries in every slice. It’s baked until golden with a slightly crackly crust, offering a comforting, soft texture that pairs perfectly with coffee or milk. Its forgiving nature makes it an ideal breakfast treat for busy mornings or leisurely weekends.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup Greek yogurt
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 cup fresh or frozen blueberries do not thaw frozen berries before folding
  • a pinch salt

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 9x5-inch loaf pan or line it with parchment paper. Gather all your ingredients and tools for easy assembly.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt until evenly combined. This creates a light, airy foundation for your loaf.
  3. In a separate bowl, combine the Greek yogurt, brown sugar, eggs, and melted butter. Whisk until the mixture is smooth, slightly frothy, and fragrant with a hint of sweetness.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Mix just until the batter is combined, with a few lumps remaining—overmixing can make the loaf dense.
  5. Carefully fold in the blueberries, being gentle to prevent bursting and bleeding of color. Distribute them evenly throughout the batter for juicy bites in every slice.
  6. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. For a slight crunch, sprinkle a little extra brown sugar on top.
  7. Bake in the preheated oven for about 50-55 minutes. The loaf is done when it’s golden brown on top and a toothpick inserted into the center comes out with moist crumbs.
  8. If the top browns too quickly, loosely tent the loaf with foil to prevent burning while it finishes baking.
  9. Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and cool completely—this helps set the crumb and makes slicing easier.
  10. Slice the loaf once fully cooled, revealing a moist crumb dotted with juicy blueberries. Serve plain or with a smear of butter for a cozy breakfast or snack.

Notes

Use fresh blueberries for the best burst of juiciness. If using frozen berries, do not thaw beforehand to prevent bleeding into the batter. Let the loaf cool completely before slicing to maintain its structure.