Skyr blueberry bread is a moist, tender loaf that combines the tangy richness of Icelandic skyr with the sweet burst of fresh blueberries. This recipe is perfect for breakfast, brunch, or a healthy snack, offering a protein-packed, flavorful bread that’s easy to make and versatile enough to enjoy anytime.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (245g) plain skyr (or Greek yogurt as a substitute)
- ½ cup (100g) granulated sugar
- 2 large eggs
- ¼ cup (60ml) vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, beat the skyr, sugar, eggs, and vanilla extract until smooth and creamy. You can use a hand or stand mixer on medium speed for about 2 minutes.
- Gradually add the vegetable oil or melted butter to the wet mixture, mixing until fully incorporated. This helps keep the bread moist and tender.
- Slowly add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix, as this can lead to a dense loaf.
- Gently fold in the blueberries, being careful not to crush them to prevent coloring the batter too much.
- 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 it with aluminum foil.
- Remove from oven and let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips
- Substitutions: If skyr isn’t available, Greek yogurt or cottage cheese blended until smooth can work as a substitute, though skyr provides a distinct tang and higher protein content.
- Blueberry options: Fresh blueberries are best, but frozen blueberries are convenient. Just ensure they are thawed and drained to prevent excess moisture in the batter.
- Preventing color bleed: Toss blueberries with a teaspoon of flour before folding into the batter to help prevent them from sinking and bleeding into the bread.
- Storage: Keep the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it moist, consider wrapping it tightly in plastic wrap.
- Freezing: Slice the cooled bread and freeze in an airtight container for up to 3 months. Toast slices directly from the freezer for a quick, healthy snack.
Serving Suggestions
Enjoy slices of skyr blueberry bread plain, or spread with a dollop of Greek yogurt or cream cheese for added richness. It pairs wonderfully with fresh fruit, a drizzle of honey, or a cup of coffee or tea. For a more indulgent treat, serve warm with a pat of butter or a smear of almond butter.
Variations
- Lemon Blueberry Bread: Add 1 tablespoon of lemon zest to the batter for a citrus twist, and optionally, a lemon glaze drizzled over once cooled.
- Banana Blueberry Bread: Substitute ½ cup of mashed ripe banana for part of the skyr to add moisture and flavor.
- Vegan Version: Use plant-based yogurt (such as coconut or almond yogurt) and flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) instead of eggs.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend and add 1 teaspoon xanthan gum if your blend doesn’t contain it.
Storage and Reheating
Store the cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigerate for up to 5 days. For longer storage, freeze slices individually in freezer bags for up to 3 months. Reheat slices in the toaster or microwave—about 15-20 seconds in the microwave or until warmed through in the toaster. If reheating a whole loaf, warm it in an oven at 350°F (175°C) for 10-15 minutes. Always reheat gently to avoid drying out the bread.
Frequently Asked Questions
Can I use Greek yogurt instead of skyr?
Yes, Greek yogurt can be used as a substitute for skyr. Keep in mind that Greek yogurt is generally thicker and tangier, so opt for a plain, unsweetened variety. You may want to reduce the amount slightly if the batter seems too thick.
Is this bread suitable for a gluten-free diet?
Not in its original form, as it uses all-purpose flour. However, with a gluten-free flour blend and possibly adding xanthan gum, you can adapt the recipe for gluten-free baking. Always check that your flour blend is suitable for bread baking.
Can I add other fruits or nuts?
Absolutely! Chopped walnuts, almonds, or additional fruits like raspberries or chopped apples can be folded into the batter. Just be mindful of moisture content and adjust baking time if needed.
How do I prevent the blueberries from sinking to the bottom?
Tossing blueberries in a tablespoon of flour before folding into the batter helps suspend them evenly throughout the loaf. Also, gently fold the berries in to avoid crushing them and causing color bleed.
What makes this bread so moist?
The use of skyr, which is high in moisture and protein, combined with oil or melted butter, keeps the bread tender and moist. Avoid overmixing the batter, which can lead to a denser texture and less moist loaf.
Can I make this bread ahead of time?
Yes, the bread can be baked a day in advance. Store it properly to maintain freshness and reheat gently before serving to enjoy it warm and moist. It also freezes well, making it convenient for future snacks or breakfasts.
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