Almond Blueberry Yogurt Bread

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Almond Blueberry Yogurt Bread – Flavored fruity quick breads like this Almond Blueberry Yogurt Bread are a regular rotation in my kitchen. Especially when berries are at their peak.  I make them in every tried and true flavor combination as well as a few successful, and sometimes not-so-successful, baking experiments using different fruit additions.

Almond Blueberry Yogurt Bread

Blueberries are not only mouthwatering in taste and texture but, they’re good for you, too.  This type of cake-like loaf bread is tasty warm or cold, and goes down very well with a cup of hot tea or coffee.  If you’re baking it in advance, I suggest making the bread, cooling and glazing it just before serving for the prettiest presentation.

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Ingredients you’ll need:
2 cup all-purpose flour, plus 1 Tbsp
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 pint blueberries [around 1 1/2 cup]
1/2 cup [1 stick] butter, melted
1 cup 2% or whole milk plain Greek yogurt
3 large eggs
1 tsp pure vanilla extract
1 tsp pure almond extract
3 Tbsp roughly broken sliced almonds, divided
Glaze: [mix together]
1 cup powdered sugar
4 Tbsp heavy cream
1/2 tsp pure almond extract

Directions:
Preheat the oven to 350°F.  Butter a standard 9 x 5 x 3 inch loaf pan or spritz with cooking spray.  Set aside.  Toss the blueberries with 1 Tbsp AP flour.  Sift together the remaining flour, sugar, baking powder and salt.  In a separate bowl, whisk together the melted butter, yogurt, eggs, vanilla and almond extracts.

By hand mix the wet ingredients into the dry ingredients until moistened.  The batter will be thick.  Fold the flour coated blueberries into the batter. Again, gently fold into the batter until they’re evenly distributed.

Spoon into the prepared loaf pan and spread evenly.  Sprinkle the top with 2 Tbsp roughly broken sliced almonds.  Bake for 50-60 minutes until golden and a tester inserted into the center comes back clean. Cool completely, then drizzle with the glaze.  Sprinkle the top with the remaining almonds.  Yield: 12 slices

Cook’s note:
Sour cream may be substituted in place of yogurt, if desired.

Almond Blueberry Yogurt Bread
 
Author:
Serves: 12 slices
Ingredients
  • 2 cup all-purpose flour, plus 1 Tbsp
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 pint blueberries [around 1½ cup]
  • ½ cup [1 stick] butter, melted
  • 1 cup 2% or whole milk plain Greek yogurt
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • 3 Tbsp roughly broken sliced almonds, divided
  • Glaze: [Mix together]
  • 1 cup powdered sugar
  • 4 Tbsp heavy cream
  • ½ tsp pure almond extract
Instructions
  1. Preheat the oven to 350°F. Butter a standard 9 x 5 x 3 inch loaf pan or spritz with cooking spray. Set aside.
  2. Toss the blueberries with 1 Tbsp all purpose flour.
  3. Sift together the remaining flour, sugar, baking powder and salt.
  4. In a separate bowl, whisk together the melted butter, yogurt, eggs, vanilla and almond extracts.
  5. By hand mix the wet ingredients into the dry ingredients until moistened. The batter will be thick.
  6. Fold the flour coated blueberries into the batter. Again, gently fold into the batter until they're evenly distributed.
  7. Spoon into the prepared loaf pan and spread evenly. Sprinkle the top with 2 Tbsp roughly broken sliced almonds.
  8. Bake for 50-60 minutes until golden and a tester inserted into the center comes back clean. Cool completely, then drizzle with the glaze.
  9. Sprinkle the top with the remaining almonds.
Notes
Sour cream may be substituted in place of yogurt, if desired.

 

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