Blueberry Yogurt Breakfast Loaf

Name: Blueberry Yogurt Breakfast Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup granulated sugar; 2 large eggs; ½ cup plain yogurt; ⅓ cup vegetable oil; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries

Highlighted under: Sweet Creations Studio

I absolutely love starting my day with a slice of this Blueberry Yogurt Breakfast Loaf. The blend of creamy yogurt and fresh blueberries creates a moist and flavorful cake that's perfect for breakfast or a midday snack. I enjoy how easy it is to whip up, yet it feels like a special treat. The vibrant color and delightful aroma of baking make this loaf a joy for the senses. Plus, you can easily prepare it ahead of time and enjoy it throughout the week!

Created by

Heidi Lawson

Last updated on 2026-02-08T03:45:36.411Z

When I first made this Blueberry Yogurt Breakfast Loaf, the warm, sweet aroma filled my kitchen and my heart with nostalgia. It instantly reminded me of summer mornings spent picking fresh berries. The use of yogurt in the batter not only adds moisture but also a subtle tang that perfectly balances the sweetness of the blueberries.

I discovered that using frozen blueberries helps maintain their shape during baking, preventing them from sinking or bleeding too much juice. This is a great tip for making sure your loaf looks as beautiful as it tastes!

Why You'll Love This Recipe
Moist and tangy yogurt adds richness without heaviness
Bursting with fresh blueberries for natural sweetness
Perfectly portable for breakfast on-the-go

Understanding the Ingredients

The key to achieving that delightful moistness in this Blueberry Yogurt Breakfast Loaf lies in the plain yogurt. Yogurt not only adds a subtle tang but also helps to activate the baking soda, resulting in a well-risen loaf. If you're looking for a dairy-free option, you can substitute with non-dairy yogurt, which will still retain the texture while providing a slight acidic reaction with the baking soda.

Fresh blueberries are a star ingredient, bursting with flavor and moisture. If using frozen blueberries, don't thaw them beforehand; incorporating them straight from the freezer can help prevent them from bleeding into the batter. Additionally, tossing the blueberries in a bit of flour before folding them into the mixture can help suspend them evenly throughout the loaf.

Baking Tips for Success

When mixing the batter, avoid overmixing as this can lead to a dense loaf. Instead, stir until just combined; a few lumps are perfectly acceptable. If you're unsure, I recommend using a rubber spatula to gently fold the batter. This technique helps maintain the loaf’s light texture while ensuring all the ingredients are incorporated.

The baking time for this loaf is crucial; check for doneness around the 50-minute mark. Insert a toothpick into the center; if it comes out clean or with just a few crumbs clinging to it, the loaf is ready. Keep an eye out for the top turning a golden brown color, which indicates that the sugars are caramelizing nicely.

Ingredients

For the Loaf

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
½ cup plain yogurt
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Make sure to allow your blueberries to be evenly distributed within the batter for a balanced loaf.

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Wet Ingredients

In another bowl, beat together the sugar and eggs until fluffy. Add the yogurt, oil, and vanilla, mixing well.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, folding until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries to avoid breaking them.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your loaf with a pat of butter or some honey for extra flavor!

Pro Tips

Use a toothpick to check doneness
if it comes out with moist crumbs, it's perfect! Also, feel free to add nuts for extra crunch.

Storing and Reheating

To keep your Blueberry Yogurt Breakfast Loaf fresh, store it in an airtight container at room temperature for up to three days. If you’d like to save it for later, you can freeze individual slices. Wrap each slice tightly in plastic wrap followed by aluminum foil, or place them in a freezer bag. This method can extend shelf life up to three months.

When you're ready to enjoy a slice, let it thaw at room temperature for about 30 minutes. You can also reheat it in the microwave for about 15-20 seconds for optimal warmth, which brings out the blueberry flavor even more.

Flavor Variations

Feel free to experiment with flavors by adding ingredients like lemon zest or almond extract for a fragrant twist. These additions complement the blueberries well and enhance the overall flavor profile. You can also swap out some of the blueberries for other berries, such as raspberries or chopped strawberries, to create your favorite berry blend.

For a crunchy texture, consider adding a handful of chopped nuts, such as walnuts or pecans, into the batter. This adds a delightful contrast to the soft cake and is a great way to boost the nutritional value of your breakfast loaf.

Questions About Recipes

→ Can I use low-fat yogurt?

Yes, low-fat yogurt works well, but it may result in a slightly denser loaf.

→ How can I store leftovers?

Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the loaf?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and store in the freezer for up to 3 months.

→ What can I substitute for eggs?

You can use flax eggs or applesauce as a vegan substitute for eggs in this recipe.