Blueberry Loaf
Blueberry Loaf
Ingredients
For the Loaf
- 1/2 cup plain yogurt, full-fat
- 3 eggs, large
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries, rinsed and patted dry
For Pan Preparation
- 1 tablespoon unsalted butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 350°F. Grease a 9x5 inch loaf pan thoroughly with softened butter, then dust lightly with all-purpose flour, tapping out any excess. This ensures the loaf won't stick.
⏱️ 5 min•🌡️ 350
- 2
In a blender, combine the plain yogurt, large eggs, vanilla extract, granulated sugar, and vegetable oil. Blend on medium speed until the mixture is completely smooth and well combined, about 30 seconds to 1 minute.
⏱️ 2 min
- 3
Add the all-purpose flour, baking powder, and salt to the blender with the wet ingredients. Blend on the lowest speed just until the dry ingredients are incorporated and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough loaf.
⏱️ 1 min
- 4
Pour the smooth batter evenly into the prepared loaf pan.
⏱️ 1 min
- 5
Gently scatter the fresh blueberries over the top of the batter. Using a knife or skewer, gently swirl some of the blueberries into the batter, leaving some on top for a beautiful presentation.
⏱️ 2 min
- 6
Bake the loaf in the preheated oven for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
⏱️ 55 min•🌡️ 350
- 7
Once baked, remove the loaf from the oven and let it cool in the pan for 10 to 15 minutes. This allows the loaf to set before handling. After cooling slightly, carefully invert the loaf onto a wire rack to cool completely.
⏱️ 15 min
- 8
Once completely cooled, slice the blueberry loaf and serve. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Loaf
Ingredients
For the Loaf
- 1/2 cup plain yogurt, full-fat
- 3 eggs, large
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries, rinsed and patted dry
For Pan Preparation
- 1 tablespoon unsalted butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 350°F. Grease a 9x5 inch loaf pan thoroughly with softened butter, then dust lightly with all-purpose flour, tapping out any excess. This ensures the loaf won't stick.
⏱️ 5 min•🌡️ 350 - 2
In a blender, combine the plain yogurt, large eggs, vanilla extract, granulated sugar, and vegetable oil. Blend on medium speed until the mixture is completely smooth and well combined, about 30 seconds to 1 minute.
⏱️ 2 min - 3
Add the all-purpose flour, baking powder, and salt to the blender with the wet ingredients. Blend on the lowest speed just until the dry ingredients are incorporated and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough loaf.
⏱️ 1 min - 4
Pour the smooth batter evenly into the prepared loaf pan.
⏱️ 1 min - 5
Gently scatter the fresh blueberries over the top of the batter. Using a knife or skewer, gently swirl some of the blueberries into the batter, leaving some on top for a beautiful presentation.
⏱️ 2 min - 6
Bake the loaf in the preheated oven for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
⏱️ 55 min•🌡️ 350 - 7
Once baked, remove the loaf from the oven and let it cool in the pan for 10 to 15 minutes. This allows the loaf to set before handling. After cooling slightly, carefully invert the loaf onto a wire rack to cool completely.
⏱️ 15 min - 8
Once completely cooled, slice the blueberry loaf and serve. Enjoy!
⏱️ 1 min