This blueberry yogurt loaf is just what you want with your morning coffee or at the end of a great meal. It’s a dense, lemony, buttery loaf of goodness. I’ve made it at least six times in the last month. It’s that good.
Don’t get the wrong idea and think it is a blueberry pound cake. It’s not. It’s a cross between a pound cake and a quick bread. It’s a lovely thing because you can use two bowls and you need no mixer.
I did find one problem. Four times out of six the blueberries sunk to the bottom. Using the trick of mixing 1-2 tablespoons of the flour with the berries didn’t seem to work. This is what I did to fix the problem somewhat. They are not as evenly dispersed as I would like, but better. What an aggravation when you cut into the loaf and you don’t have a blueberry with almost every bite! Anyway, I made the batter and poured into the loaf pan. Right before popping it into the oven I placed the blueberries that were coated with a tablespoon of the flour on top of the batter and gently folded them into the batter. I had better results with this method.
This recipe is in this issue of Danna Hay’s Magazine and yes I am her number one fan. I love her food styling and food photography. It is gorgeous!
So this is the perfect sweet something for your overnight holiday guests. Bookmark it!
Blueberry and Yogurt Loaf from Donna Hay
Yield: 6-8 servings
- 1 stick (1/2 cup) butter, melted
- 2 eggs
- 1/2 cup Greek-style thick yogurt
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla
- 1 1/2 cups self-rising flour
- 1 cup sugar
- 1 cup blueberries fresh or frozen (don’t thaw) extra berries for serving
- Powdered sugar for dusting
- Preheat oven to 325 degrees.
- Lightly grease and flour a 9 x 5 x 3 in. pan . Line the bottom with parchment paper.
- Take out 1 tablespoon of flour and put aside for blueberries.
- Whisk together flour and sugar in a medium bowl.
- Whisk together eggs, yogurt, lemon zest, vanilla, and cooled butter. (Don’t add hot butter to eggs or you will have scrambled eggs)
- Stir egg and yogurt mixture into sugar and flour. Mix just until blended. Don’t overmix.
- Pour batter into the loaf pan.
- Mix blueberries with 1 tablespoon of flour that was placed aside.
- Pour blueberries on top of batter and gently fold in. Trust me they will drop to the bottom while cooking.
- Bake for about 50 minutes. Check closely baking times vary widely depending on the pan you use. Overbaking will result in a dry product
- Test with a skewer. It should come out clean.
- Cool in the pan for 10 minutes.
- Turn out onto a wire rack. Cool completely.
- Dust with powdered sugar and top with extra blueberries.
- One Year Ago Praline Topped Brownies
- Two Years Ago Scalloped Russet and Sweet Potato Gratin
- Three Years Ago Potato Soup
- Four Years Ago Vegetable Pizza