This Greek Yogurt Blueberry Loaf is a delightful berry cake recipe that’s moist, flavorful, and incredibly easy to make. You’ll love this simple way to enjoy a sweet treat that’s perfect for breakfast or a snack.
Key Ingredients & Substitutions:
- Greek Yogurt: Use plain full-fat Greek yogurt for best results. You can use low-fat, but the texture might be slightly less moist.
- Fresh Blueberries: Frozen blueberries work too; just don’t thaw them first.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be used.
- Granulated Sugar: Coconut sugar or brown sugar can be substituted, but the flavor will be different.
- Lemon Zest: Optional, but it really brightens the berry cake recipes.
Ingredients:
For the Loaf:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup plain Greek yogurt
- ¼ cup vegetable oil (or melted unsalted butter)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Lemon Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 50-55 minutes
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Servings: 8 slices
- Calories per serving: Approximately 250-300 (without glaze)
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your berry cake recipe doesn’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the egg until lightly beaten. Then, add the Greek yogurt, vegetable oil, and vanilla extract. Whisk until well combined and smooth.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can make your berry cake recipe tough.
5. Fold in Blueberries
Gently fold in the fresh blueberries. If you’re using frozen blueberries, add them directly from the freezer. Distribute them evenly throughout the batter.
6. Bake the Loaf
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. If you’re making the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Variation Ideas:
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter with the dry ingredients.
- Crumble Topping: Before baking, sprinkle a mixture of flour, sugar, and cold butter over the top.
- Mixed Berries: Swap out some blueberries for raspberries or chopped strawberries for a different take on berry cake recipes.
- Orange Zest: Substitute lemon zest with orange zest for a milder citrus flavor.
Storage Instructions:
Store your Greek Yogurt Blueberry Loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. To reheat, you can warm slices in the microwave for 15-20 seconds.
Frequently Asked Questions (FAQ):
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter; this helps prevent the color from bleeding.
Why is my loaf dry?
Overmixing the batter or overbaking can lead to a dry loaf. Make sure to mix until just combined and check for doneness around the suggested bake time.
Can I make this dairy-free?
You can substitute the Greek yogurt with a plain dairy-free yogurt alternative, and use a plant-based milk or water for the glaze.
How do I know if my loaf is fully baked?
Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with moist crumbs attached, it’s ready.
Can I add nuts to this recipe?
Absolutely! Feel free to fold in ½ cup of chopped walnuts or pecans with the blueberries for added texture and flavor.
What kind of oil is best for this recipe?
A neutral-flavored oil like vegetable, canola, or grapeseed oil works best. Melted unsalted butter can also be used.