Description
There’s something special about slicing into a homemade loaf—soft, fragrant, and dotted with juicy blueberries. This blueberry bread is light, moist, and gently sweet, made with simple ingredients and a few smart swaps. It’s perfect for breakfast, a snack, or a cozy afternoon treat with tea. Easy to make, comforting to eat, and just sweet enough to feel like a little celebration in every bite.
Ingredients
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1 cup blueberries (fresh or frozen)
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1½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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½ to ⅔ cup stevia or sugar substitute (cup-for-cup style, adjust to taste)
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⅓ cup plain Greek yogurt
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1 large egg
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⅔ cup milk (skim, whole, or plant-based)
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
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Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and stevia.
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Mix wet ingredients: In a larger bowl, whisk the Greek yogurt and egg until smooth. Add milk and vanilla and whisk again.
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Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
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Add blueberries: Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
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Bake: Pour batter into the pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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Frozen blueberries work great—add them straight from the freezer to prevent color bleeding.
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Do not overmix the batter; this keeps the bread soft and tender.
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If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.
- For extra flavor, add lemon zest or a few blueberries on top before baking.