We are so obsessed with this greek yogurt and blueberry loaf.
We love it for breakfast, we love it for snack, we love it for dessert. Is just love at first bite.
The blueberries bring sweetness, softness and a burst in your mouth when you take a bite. The greek yogurt brings a major moistness, and we cannot get over how delicious and refreshing it is with the zest of lemon.
The best part is that there is no waiting for the bread to rise, or spending time kneading it or rolling it out. It is a two bowl process and then heads straight to the oven.
It’s so addictive. You should probably go ahead and make two loaves.
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings |
loaf
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Ingredients
- 3/4 cup whole-wheat flour gluten free
- 1/4 cup potato starch
- 1 tbsp baking powder
- 1/2 cup brown sugar
- 3 eggs
- 1 cup greek yogurt
- 1 cup fresh blueberries
- 1/2 cup sunflower oil
- 1 tbsp lemon zest
- 1 pinch salt
Ingredients
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Instructions
- Preheat oven to 375 degrees. Start by combining flour, potato starch, baking powder, salt in a large mixing bowl
- Place the sugar, eggs, oil, yogurt and lemon zest in a different bowl and whisk to combine
- Add the dry ingredients and whisk until well combined
- Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper
- Smooth the top with a palette knife and bake for 55 minutes to 1 hour (or until cooked when tested with a skewer)
- Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Top with extra blueberries to serve. Enjoy!
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