Blueberry Yogurt Bread Recipes

LEMON BLUEBERRY YOGURT LOAF

Steps:

• Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
• In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
• Add the wet ingredients to the dry ingredients and whisk until combined.
• In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
• Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
• While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
• Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
• When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
• Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.

BLUEBERRY BREAD I

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

BLUEBERRY YOGURT MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BLUEBERRY YOGURT POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
• Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

HEALTHY BLUEBERRY BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
• Add flour and mix.
• Add blueberries and gently fold into mixture.
• Pour the batter into a greased 9 x 5-inch (23 x 13 cm) bread pan. Bake for about 50 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
• Allow to cool for 15 minutes before serving.
• Enjoy!

LEMON BLUEBERRY YOGURT LOAF

Steps:

• Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
• In a medium bowl, sift together flour, baking powder and salt; set aside.
• In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
• Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
• While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
• Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
• To make the lemon glaze, in a small bowl, whisk together the confectioners' sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
• Recipe Notes:.
• This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted. If using frozen blueberries, make sure they are thawed.