Greek Yogurt Blueberry Bread with Oat Streusel topping is a delicious easy and super moist recipe for blueberry bread.
Course Breakfast, Brunch, Snack
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 10servings
Calories 337kcal
Author Tristin Rieken
Ingredients
1cupblueberriesfresh or frozen
½cupbutterroom temperature
1cupgranulated sugar
2largeeggs
½cupGreek yogurt
¼cupwhole milk
1teaspoonvanilla extract
2cupsall purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonsalt
Oat streusel topping
2tablespoonsbutterroom temperature
2tablespoonswhole oats
2tablespoonslight brown sugar
¼cupchopped almonds
1tablespoonsshredded coconutsweetened or unsweetened
Instructions
Preheat oven to 325 degrees Fahrenheit.
Prepare a 9x6 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.