Made with fresh blueberries and creamy yogurt, this moist and delicious blueberry yogurt bread is ideal for breakfast, snacking or even dessert. Ideal for prepping ahead or stashing in the freezer for another day.
With school back in session after winter break, are you in need for a quick breakfast that is still healthy and filling? I’ve got just the solution! This Blueberry Yogurt Bread is not only delicious, but is filled with natural, good-for-you ingredients that will keep you and your kids feeling full until lunch! Sunset’s Summer Pop Blueberries inspired me to make a filling dish with the taste of summer, regardless of the season!
If you’re a fan of baking breads for easy breakfasts and snacks, then you’ll probably love my Healthy Banana Bread and Peach Oatmeal Bread as well!
Why You’ll Love This Bread
- Makes for a perfect ready-to-eat breakfast for adults and kids alike.
- It also makes a quick and nutritious afternoon snack.
- Buying Sunset produce supports a family owned and grown farm!
Ingredients
- Flour: Whole wheat flour is my go-to for more fiber and nutrients in the bread.
- Yogurt: I usually use low-fat, plain yogurt when baking.
- Sunset Blueberries: Part of Sunset’s summer series for vibrant flavor year round, these blueberries are packed with sweet, juicy flavor perfect for snacking and baking!
- Flaxseed meal: Adds omega-3 fatty acids to the bread, but doesn’t really alter the flavor or texture.
- Oats: Adds fiber and makes the bread more filling.
- Vanilla: Is a natural flavor enhancer for the rest of the ingredients.
For the full list of ingredients, check out the recipe card!
Easy Substitutions
- While I prefer to use fresh blueberries, you could use frozen in this recipe as well!
- To make this dish gluten-free, simply swap the whole wheat flour for your favorite gluten-free alternative, like almond flour.
How to Make
Step 1. Add your flour to a large bowl and add the baking soda, baking powder, and salt.
Step 2. Add the rest of the dry ingredients, sugar, nutmeg, flax, and oats, and whisk until combined.
Step 3. In the bowl of a stand mixer, add yogurt, eggs, oil, and vanilla and beat until smooth.
Step 4. Slowly add the dry ingredients to the wet ingredients.
Step 5. Mix the dry ingredients into the wet until just combined, then stop and remove from mixer.
Step 6. Gently fold in the blueberries to the batter using a rubber spatula.
Step 7. Pour batter into prepared bread loaf pan and toss in the oven at 350 for about 50 minutes.
Step 8. When a toothpick comes out clean, remove from the oven and let cool.
Once cooled completely, you can remove it from your bread pan, slice and serve! Enjoy your Blueberry Yogurt Bread!
Frequently Asked Questions
What enhances the flavor of blueberries?
Many things complement and enhance blueberries natural flavor, but the most common is likely lemon.
Is yogurt bread good for you?
Like I always say, everything in moderation. But yogurt bread is a great source of fiber and protein!
How long will this blueberry yogurt bread keep for?
This bread will keep for 2-3 days at room temperature, but up to a week in the fridge.
More Breakfast Recipes
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The perfect option for a quick breakfast on the go, you’ll love my Blueberry Yogurt Bread.
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Blueberry Yogurt Bread?
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Blueberry Yogurt Bread
Made with fresh blueberries and creamy yogurt, this moist and delicious blueberry yogurt bread is ideal for breakfast, snacking or even dessert. Ideal for prepping ahead or stashing in the freezer for another day.
Servings14
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Pre-heat oven to 350 degrees and spray a 9.5″ x 5″ bread pan with cooking spray or butter.
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In a medium bowl, whisk together dry ingredients: whole wheat flour, flax seed meal, oats, sugar, baking powder, nutmeg, baking soda and salt.
1 ½ cups whole wheat pastry flour, 1 cup oats, ¾ cup sugar, ½ cup Flax seed meal, 2 teaspoons baking powder, 1 teaspoon nutmeg, ½ teaspoon baking soda, ½ teaspoon salt
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Using an electric stand mixer or whisk, beat together yogurt, oil, vanilla and eggs over medium speed. In a separate bowl, whisk together the dry ingredients. Slowly add dry ingredients until just combined then remove from mixer.
1 ½ cups low fat vanilla yogurt, 1/3 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla
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Carefully fold in the blueberries then pour batter into the bread pan. Bake for 50-60 minutes or until toothpick comes out clean. Let cool completely before serving.
1 cup fresh blueberries
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Serving: 1slice | Calories: 194kcal | Carbohydrates: 29.1g | Protein: 5.6g | Fat: 6.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 6.1g | Cholesterol: 26mg | Sodium: 223mg | Fiber: 3.1g | Sugar: 14.1g
Disclosure: I am in a long-term paid partnership with SUNSET Produce. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
