Description
Yield: 1 loaf, 10 slices
Prep: 15 minutes
Bake: Approximately 45–60 minutes, or until done
Cooling: Approximately 1–1½ hours
Total: Approximately 2–2¾ hours
Pan: 9 × 5 inches
Oven: 350°F
Ingredients
Scale
- 1½ cups all-purpose flour, spooned and leveled
- 1 cup thick plain Greek yogurt
- 2 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup neutral oil or melted coconut oil, cooled slightly
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 cup fresh or frozen blueberries
- 1 teaspoon additional flour
- 1 teaspoon lemon zest, optional
Instructions
- Preheat to 350°F. Grease or parchment-line the loaf pan.
- Whisk yogurt, eggs, syrup or honey, oil, vanilla, and optional zest until combined.
- Scatter flour over the wet ingredients. Distribute leaveners and salt through the dry layer, then fold gently into the wet mixture.
- Toss berries with the extra teaspoon flour. Fold in gently, keeping frozen berries frozen.
- Spoon into the pan and smooth.
- Bake for approximately 45–60 minutes, tenting if browning early. Continue as needed until the center shows no wet batter.
- Rest in the pan for 10–15 minutes, then cool fully on a rack before slicing.