Blueberry Bread

Blueberry Bread from Pinay In Texas Cooking Corner


Yield: 1 loaf

  • 1 cup blueberries, fresh or frozen
  • 1½ cups + 1 Tbsp all purpose flour, divided
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • ½ cup coconut oil


1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan, dust with flour, and tap out the excess. In a small bowl, mix the blueberries with 1 Tbsp flour. Using a spoon, toss the blueberries until they are evenly covered with flour. (This helps prevent them from sinking to the bottom of the pan during baking.) In a medium bowl, whisk together the remaining flour, baking powder and salt.

2. In a large bowl, or in the bowl of a stand mixer, mix the yogurt, sugar, eggs, lemon zest, vanilla and coconut oil on low speed until all items are thoroughly combined.Slowly add the flour mixture to the wet mixture, making sure that there are no lumps but being careful that you don't overmix. Gently fold the blueberries into the batter. Pour batter into prepared loaf pan, and bake for 50 to 55 minutes, or until a toothpick comes out clean.

3. Let the bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before removing from the pan.