Inspired by my large collection of blueberries in the chill chest and craving some quick bread, I came up with this moist treat using Redwood Hill Farm’s Blueberry Goat Milk Yogurt:
The result is a slowly baked “quick” bread (well it does come together quickly!), baked at a low temperature, that has a nice crunch to the crust, a moist inside and a double layer of blueberry delight.
Blueberry Yogurt Bread
- 1½ cups whole wheat pastry flour
- ¾ cup granulated sugar, preferably organic
- ½ tsp fine sea salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 large egg, preferably locally grown or 1 Tbsp ground flaxseed meal + 3 Tbsp water
- 6 ounce container blueberry yogurt
- ½ cup unsweetened applesauce
- 1 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- ½ cup frozen blueberries
Preheat oven to 325°, lightly oil an 8″x4″ glass bread pan.
In a large mixing bowl, whisk the dry ingredients together. Take out a Tablespoon of the dry mix and toss with the frozen berries in a small bowl.
In a small mixing bowl, whisk the egg, yogurt, applesauce, lemon juice and vanilla together.
Add wet to dry, stir till just mixed, add in the berries and gently fold in.
Scrape into the prepared pan, bake for 60 to 80 minutes, till golden on top and a toothpick comes out clean in center.(Why such a gap in time? I started checking at 60 minutes. Berry size and how much moisture they have will decide final cooking time, if using fresh berries start checking at 50 minutes.)
Let cool for 10 minutes, turn out on a cooling rack. Cool for an hour before slicing, store in a bread bag.
Makes one loaf.
FTC Disclaimer: We received product samples, which were used for recipe development.