Blueberry Yogurt Bread

4.50 stars average

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.

Course Baked Goods, Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 194kcal

Author Liz Della Croce

Ingredients

1 ½ cups whole wheat pastry flour or white whole wheat flour
1 cup oats old fashioned or quick cooking
¾ cup sugar
½ cup Flax seed meal
2 teaspoons baking powder
1 teaspoon nutmeg
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups low fat vanilla yogurt
⅓ cup vegetable oil or melted coconut oil
2 large eggs
2 teaspoons vanilla
1 cup fresh blueberries SUNSET

US Measurements - Convert to Metric

Instructions

Pre-heat oven to 350 degrees and spray a 9.5" x 5" bread pan with cooking spray or butter.
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
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
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

Notes

I like using these non stick metal bread baking pans like these to ensure they come out nice and clean. This recipe also works well with blackberries or chopped strawberries.

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