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Almond Blueberry Yogurt Bread

This fruity Almond Blueberry Yogurt Bread has a dense yogurt laced batter loaded with sweet plump blueberries. After baking, it’s topped with a sweet cream glaze.  Serve it as a sweet ending to a meal, for a small bite at a special tea with friends or as a mid-morning snack.

Almond blueberry Yogurt Bread

Easy Almond Blueberry Yogurt Bread Recipe

Fruit filled quick breads like this are a regular rotation in my kitchen. Especially when sweet fresh berries are at their peak of season. 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.
Almond Blueberry Yogurt Bread

How to Make the Best Almond Blueberry Yogurt Bread Recipe

  • Ingredients you’ll need to make homemade Almond Blueberry Yogurt Bread: All purpose flour, baking powder, salt, granulated sugar, one pint fresh blueberries, Greek yogurt, large eggs, vanilla extract, almond extract and sliced almonds.
  • Kitchen gadgets you’ll need: A large 9 or 10 inch loaf pan or two 8 x 4 inch pans, mixing bowls, a hand mixer or a stand mixer (optional), measuring cups and spoons, a whisk to sift together the dry ingredients, a large silicone spatula, a colander to rinse the berries.
  • The batter for this blueberry bread can be mixed together by hand. If you prefer, you can use a mixer to whip together the dry ingredients with the wet ingredients. Either way it works.
  • I bake this bread in a large deep loaf pan. It can easily make two smaller loaves dividing the batter between two 8 x 4 x 3 inch loaf pans. When doing so, the baking time will likely be shorter. Less batter in a pan will bake more quickly, so check the center for doneness around 30-35 minutes and adjust the baking time from that point.
  • To clean the blueberries, place them into a colander and give them a good rinse. Spread them on paper towels in a single layer and let them dry before proceeding with the recipe.
  • You can use sour cream in place of yogurt for the batter in the same amount.
  • Store Almond Blueberry Yogurt Bread in the refrigerator for up to 5 days. You can alsol freeze it for up to 2 months.
Almond Blueberry Yogurt Bread

More Blueberry Recipes to Make

Blueberries are indigenous to North America. They’re not only mouthwatering in taste and texture, but they’re good for you, too.  I love them so much I look for opportunities to use them in recipes.
Almond blueberry Yogurt Bread

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Almond Blueberry Yogurt Bread

Prep Time15 minutes
Cook Time50 minutes
Cooling time3 hours
Total Time4 hours 5 minutes
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: almond-blueberry-yogurt-bread
Servings: 12 slices
Calories: 332kcal
Author: Melissa Sperka


  • 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 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


  • Preheat the oven to 350°F. Butter a standard 9 x 5 x 4 inch loaf pan or spritz with cooking spray. Set aside. (OR two 8 x 4 x 3 inch pans)
  • Toss the blueberries with 1 Tbsp all purpose flour.
  • Use a whisk to sift together the remaining 2 cups all purpose 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 fully moistened. The batter will be thick. (You can use a hand mixer, too)
  • 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 in pan for 15 minutes then carefully remove to a cooling rack to cool completely.
  • In a small bowl, whisk together the powdered sugar, heavy cream and almond extract until smooth. Drizzle blueberry loaf with the glaze. Sprinkle the top with the remaining almonds.
  • Store chilled for up to 5 days.


Sour cream may be substituted in place of yogurt, if desired.


Serving: 1slice | Calories: 332kcal | Carbohydrates: 50g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 192mg | Potassium: 186mg | Fiber: 2g | Sugar: 31g | Vitamin A: 399IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I use so many of her recipes and every single one is easy and is flawless.
    I make this in the mini loaf pans and they turn out perfectly.
    I can smell them baking now.😊

    1. I haven’t tested this recipe with almond flour but, am certain you could adapt it. Coconut flour is another animal, it’s very unstable and would require other adjustments.

  2. Instead of the all purpose flour how would I substitute almond or coconut flour? Wasn’t sure if I would just add the same amount of either of those or if I would need other ingredients!? This sounds yummy but trying to stay away from so many carbs, but I might have to make an exception here 🙂

    1. I haven’t tested this recipe with either of those. That said, coconut flour is not nearly as stable as all purpose or almond flour, so there would definitely need to be some adjustments. If you try it with almond flour, come back and let us know how it goes.

  3. Hi Melissa , I came across your recipes while browsing for loaf cakes. I’m from India and we don’t get fresh blueberries so I made this with dried berries and it came out very well . It rose beautifully and the whole house smelt great! It tasted awesome!! I also tried the cranberry orange yoghurt bread , again with dried berries and it was awesome too ! Thank you very much for the recipes. You have a wonderful collection of recipes and I hope to try many of them.

    1. Wonderful, I’m so happy you enjoyed those and those were great substitutions. Thanks for visiting from India!

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