Moist Blueberry Yogurt Bread

It’s hard enough getting ready for the week, I want to indulge a little bit, but not spend all morning on it. This Moist Blueberry Yogurt Bread fits the bill perfectly. And, you know, it’s kind of healthy too. Nothing wrong with that, right? Make this, and get the added bonus of an incredibly moist breakfast bread.

INGREDIENTS – Moist Blueberry Yogurt Bread

1 cup frozen blueberries ( use 1 1/2 cups if you realllly love blueberries, but bread may crumble a bit)

3/4 cup homemade yogurt

1/4 cup coconut oil

1 egg

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp vanilla extract

1 cup coconut sugar

1/2 tsp cinnamon


Preheat oven to 350F

Spray a loaf pan with cooking spray

In a bowl, whisk dry ingredients

In another larger bowl, stir wet ingredients

Stir dry into wet bowl.

Fold in blueberries

Bake for 50-55 minutes, until toothpick comes out clean.

Let cool 5 minutes and then turn out onto rack. Pour a cup of coffee and enjoy a slice! If you like this, try my low fat Bodacious Banana Bread HERE .

Here, at Food Nation Radio we strive to bring you the best recipes for you and your family that are not only healthy, but easy on the wallet. Enjoy!

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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