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Blueberry Yogurt Breakfast Loaf

This blueberry yogurt loaf is a moist, tender bread-like cake that combines the tang of yogurt with the sweetness of fresh blueberries. Baked with simple ingredients using basic mixing and folding techniques, it results in a soft, golden loaf with juicy berry bursts and a slightly tangy crumb, perfect for a nourishing breakfast or snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1 cup Greek yogurt
  • 1/2 cup honey
  • 2 large eggs
  • 1/4 cup melted butter or neutral oil
  • 1 1/2 cups fresh blueberries or frozen, do not thaw

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk or spatula
  • Measuring cups and spoons
  • Cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for the batter.
  3. In a separate bowl, stir the Greek yogurt, honey, and eggs together until smooth and slightly frothy, about 30 seconds with a whisk.
  4. Pour the melted butter or oil into the yogurt mixture and gently fold until fully incorporated. This keeps the batter moist and rich.
  5. Gradually add the dry ingredients to the wet, folding gently with a spatula or whisk just until no streaks remain. Be careful not to overmix; a few lumps are okay.
  6. Gently fold in the blueberries, being careful not to crush them so they stay whole and juicy.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Scatter a few blueberries on the surface for a pretty finish.
  8. Bake for 45-50 minutes, until the top is golden and a toothpick inserted into the center comes out with moist crumbs. The loaf will smell sweet and fruity.
  9. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
  10. Slice the loaf with a serrated knife once cooled, revealing juicy blueberries in each tender, tangy slice. Serve and enjoy this wholesome treat!

Notes

For added flavor, sprinkle a little vanilla or chopped nuts on top before baking. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.