This recipe yields one standard loaf. It is perfect for breakfast or a light afternoon snack, balancing the tanginess of yogurt with the sweetness of burst blueberries.
Ingredients
Dry Mix:
1 ½ cups all-purpose flour,
2 teaspoons baking powder,
½ teaspoon salt.
Wet Mix:
1 cup plain Greek yogurt,
1 cup granulated sugar,
3 large eggs,
½ teaspoon pure vanilla extract,
½ cup vegetable oil.
The Fruit:
1 ½ cups fresh blueberries (tossed in 1 tablespoon of flour to prevent sinking).
Optional: 1 tablespoon of lemon zest for a brighter flavor.
Instructions
Preparation: Preheat your oven to 180°C. Grease a standard 9×5 inch loaf pan and line the bottom with parchment paper for easy removal.
Mix the Base: In a large bowl, whisk together the yogurt, sugar, eggs, vanilla, oil, and lemon zest until smooth.
Combine: Sift the dry ingredients (flour, baking powder, and salt) directly into the wet ingredients. Fold gently with a spatula until just combined. Do not overmix, or the bread will be tough.
Add the Berries: Carefully fold in the floured blueberries. The flour coating ensures they stay suspended in the batter rather than falling to the bottom.
Bake: Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for the Perfect Slice
Room Temp: Ensure your eggs and yogurt are at room temperature to create a smoother emulsion.
The “Burst” Look: If you want those beautiful purple streaks seen in your photo, don’t be afraid to let a few berries break slightly as you fold them in.
Storage: This bread stays moist for up to 3 days if kept in an airtight container at room temperature.
