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Almond Blueberry Yogurt Bread

Course Bread, Breakfast, brunch
Cuisine American
Keyword almond-blueberry-yogurt-bread
Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 3 hours
Total Time 4 hours 5 minutes
Servings 12 slices
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 3 inch loaf pan or spritz with cooking spray. Set aside.
  • Toss the blueberries with 1 Tbsp all purpose 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 in pan for 15 minutes then carefully remove to a cooling rack.
  • Drizzle with the glaze. Sprinkle the top with the remaining almonds.


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