If you’re looking for a moist, flavorful bread that’s dairy-free and packed with blueberries, this dairy-free blueberry yogurt bread is the perfect choice. It combines the natural sweetness of blueberries with a tender crumb, all without any dairy ingredients. Ideal for breakfast, snack time, or even as a dessert, this bread is easy to make and adaptable to various dietary needs.
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) dairy-free yogurt (such as coconut or almond-based)
- 1/2 cup (120 ml) vegetable oil (like canola or sunflower)
- 2 large eggs (or flaxseed eggs for vegan option)
- 1 teaspoon vanilla extract
- 1 1/2 cups (225 grams) fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with dairy-free butter or non-stick spray and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the dairy-free yogurt, vegetable oil, eggs, and vanilla extract until smooth. If using flaxseed eggs, prepare them by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water and let sit for 5 minutes until gel-like.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix, as this can make the bread dense.
- Carefully fold in the blueberries, ensuring even distribution without crushing them.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent with aluminum foil during the last 10 minutes.
- Remove from oven and allow the bread to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Tips
- If using frozen blueberries, do not thaw them before mixing to prevent bleeding into the batter. Toss frozen berries lightly in a bit of flour to prevent sinking.
- You can substitute coconut yogurt with almond or soy-based dairy-free yogurt, but be mindful of added flavors or sweeteners.
- To make this bread vegan, replace eggs with flaxseed eggs or applesauce (1/4 cup applesauce per egg) and ensure your yogurt is plant-based.
- Store the bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To keep it fresh longer, wrap tightly and freeze for up to 1 month.
Serving Suggestions
Slice the bread and serve it plain or with a spread of dairy-free butter, almond butter, or a drizzle of honey or maple syrup. It pairs beautifully with a cup of tea or coffee and makes a great addition to breakfast or brunch tables. For a more indulgent treat, top slices with fresh blueberries or a dusting of powdered sugar.
Variations
- Banana Blueberry Bread: Replace half of the yogurt with mashed ripe bananas for added moisture and flavor.
- Lemon Blueberry Bread: Add 1 tablespoon of lemon zest and a tablespoon of lemon juice to the batter for a citrus twist.
- Nut-Studded Blueberry Bread: Fold in 1/2 cup of chopped walnuts or pecans for added crunch and richness.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free baking blend and add 1 teaspoon of xanthan gum if not included in your blend.
Storage and Reheating
Once cooled, store the blueberry bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap or foil and refrigerate for up to 5 days. To reheat, warm slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes. The bread can also be frozen for up to 1 month; thaw overnight in the refrigerator and reheat as desired.
Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work perfectly in this recipe. Just ensure they are dry before folding into the batter to prevent excess moisture, which could affect the bread’s texture. If using frozen, add them directly without thawing to avoid bleeding and sinking.
Is this bread suitable for vegans?
Absolutely. To make it vegan, replace the eggs with flaxseed or chia seed eggs—mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let sit until gelled. Also, use a plant-based yogurt, such as coconut or almond yogurt. All other ingredients are naturally vegan-friendly.
Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum or add 1 teaspoon of xanthan gum if your blend doesn’t include it. The texture may vary slightly, but with the right flour, it will still be moist and flavorful.
How do I prevent the blueberries from sinking to the bottom?
To prevent sinking, toss the blueberries lightly in a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the bread. Also, avoid overmixing once the blueberries are added, as gentle folding preserves their distribution.
Can I add other fruits or nuts?
Definitely! Chopped nuts like walnuts, pecans, or almonds add crunch, while other fruits such as raspberries or chopped apples can be incorporated. Just keep in mind that adding more moisture-rich ingredients may require slight adjustments to baking time or batter consistency.
What if my bread turns out dense?
Density can result from overmixing the batter, using too much flour, or not baking long enough. Mix the ingredients until just combined, measure your flour accurately, and ensure the bread is baked until a toothpick inserted in the center comes out clean. Also, avoid opening the oven door prematurely.
This dairy-free blueberry yogurt bread is a versatile, wholesome treat that’s perfect for various dietary needs while delivering a moist, flavorful experience. Whether enjoyed for breakfast or as a snack, it’s sure to become a favorite in your baking repertoire.
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