Greek Yogurt Blueberry Bread

Greek Yogurt Blueberry Bread with Oat Streusel topping is a delicious easy and super moist recipe for blueberry bread. A delicious fresh or frozen blueberry recipe that’s perfect for breakfast, brunch or dessert!

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Blueberry yogurt bread

This Greek Yogurt Blueberry Bread tastes like a super moist, fluffy blueberry muffin but in convenient loaf shape instead!

This streusel topping is filled with chopped nuts, oats and coconut. But if you’d prefer a sweeter blueberry loaf cake with crumb topping simply substitute your favorite streusel recipe for the oat and nut topping.

Greek yogurt makes quick breads like muffins and loaves super moist and gives them a little tangy flavor. Plus it adds a little extra protein, not exactly a high protein recipe, but still more protein than a classic blueberry bread recipes.

You can make this recipe with fresh blueberries or with frozen blueberries. If using frozen blueberries there’s no need to defrost simply use frozen. But note that the frozen berries may add a grey or blue tint to the batter.

Ingredients

• Greek yogurt
• Blueberries
• Milk – whole milk or milk or your choice. Almond milk is delicious when paired with almonds in the streusel topping.
• All purpose flour
• Salt
• Baking powder
• Baking soda
• Eggs
• Vanilla extract
• Butter
• Granulated sugar
• Brown sugar
• Oats
• Nuts – almonds, coconut, walnuts, seeds, etc.

Step by step instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Prepare loaf pan by lightly covering it with butter (use the butter wrapper from your room temperature butter called for in recipe ingredients!). Then dust with a little flour.
3. In a large bowl or stand mixer whip butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. In a small bowl whisk vanilla, greek yogurt and milk until smooth and stir into egg mixture until combined.
6. In a medium bowl combine flour, salt, baking powder and baking soda. Slowly stir dry ingredients into wet ingredients.
7. When only streaks of flour remain add blueberries and carefully stir until just combined being careful not to overmix.
8. Pour mixture into prepared pan.
9. In a small bowl make oat streusel topping. Stir together a few tablespoons room temperature butter with brown sugar, oats, and chopped nuts until clumpy then sprinkle over the top of the blueberry loaf.
10. Place in preheated oven and bake blueberry bread for 45-60 minutes or until golden brown across the top. Poke with a toothpick to test if bread is cooked in the center. If toothpick comes out clean without any batter then the blueberry bread is done baking.
11. Remove and allow to cool slightly before running a knife or small offset spatula around the edges and inverting to remove loaf from pan.
12. Serve and enjoy!

How to serve

Serve Blueberry Bread the same as you would banana bread. Best warm out of the oven cut into thick slices and slathered with butter.

Or top with a sprinkle of powdered sugar, or even a cream cheese icing glaze. You can also serve topped with a dollop of whipped cream or Greek yogurt. Or you can even toast the slices and serve with ice cream or toasted marshmallows as a smore!

Yield

You can make blueberry mini loaves instead of a classic blueberry bread loaf. Simply reduce the baking time by about 15-20 minutes. This recipe will yield about 4 mini loaves or one regular size blueberry loaf.

How to store

Blueberry bread does not need to be refrigerated. To store allow to come to room temperature then cover tightly and store at room temperature. When stored correctly blueberry bread will last for up to 3 days.

Or store blueberry bread for up to 3 months frozen. To freeze blueberry bread store whole loaf or individual slices in an airtight freezer bag. Defrost at room temperature before serving.

📖 Recipe

Greek Yogurt Blueberry Bread

Greek Yogurt Blueberry Bread with Oat Streusel topping is a delicious easy and super moist recipe for blueberry bread.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: 10 servings

Calories: 337kcal

Author: Tristin Rieken

Ingredients

• 1 cup blueberries fresh or frozen
• ½ cup butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• ½ cup Greek yogurt
• ¼ cup whole milk
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Oat streusel topping

• 2 tablespoons butter room temperature
• 2 tablespoons whole oats
• 2 tablespoons light brown sugar
• ¼ cup chopped almonds
• 1 tablespoons shredded coconut sweetened or unsweetened

Instructions

• Preheat oven to 325 degrees Fahrenheit.
• Prepare a 9×6 loaf pan by lightly covering it with butter and dusting with flour.
• Whip butter and sugar until light and fluffy.
  ½ cup butter, 1 cup granulated sugar
• Add eggs, one at a time, beating well after each addition.
  2 large eggs
• In a small bowl whisk vanilla extract, greek yogurt and milk until smooth and stir into egg mixture.
  ½ cup Greek yogurt, ¼ cup whole milk, 1 teaspoon vanilla extract
• In a medium bowl combine flour, salt, baking powder and baking soda. Slowly stir dry ingredients into wet ingredients.
  2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
• When only streaks of flour remain add blueberries and carefully stir until just combined being careful not to overmix.
  1 cup blueberries
• Pour mixture into prepared pan.
• In a small bowl stir together a few tablespoons room temperature butter with brown sugar, oats, and chopped nuts until clumpy then sprinkle over the top of the blueberry loaf.
  2 tablespoons butter, 2 tablespoons whole oats, 2 tablespoons light brown sugar, ¼ cup chopped almonds, 1 tablespoons shredded coconut
• Place in preheated oven and bake blueberry bread for 45-60 minutes or until golden brown across the top and a toothpick inserted in the center comes out clean.
• Remove and allow to cool slightly before running a knife or small offset spatula around the edges and inverting to remove loaf from pan.
• Cut into slices to serve.

Nutrition

Calories: 337kcal | Carbohydrates: 46g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 457mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg

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