Moist & Delicious Blueberry Bread

Make this blueberry loaf once, and you’ll see why its perfectly crumbily moist texture makes it a cult classic!


  • 1 1/2 cups blueberries, fresh or frozen
  • 1 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt*
  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter , melted


  1. Preheat the oven to 350°F (180°C). Grease a 9×5″ loaf pan, dust with flour, and tap out excess. Alternatively, you can line the pan with parchment paper.
  2. In a small bowl, mix blueberries with 1 tablespoon of flour. Using your hands, toss them around until they are all evenly coated with flour. This helps prevent them from sinking to the bottom of the pan when baking.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl or the bowl of your stand mixer, mix yogurt, sugar, eggs, lemon zest, vanilla, and butter on low speed until all items are thoroughly combined.
  5. Slowly add the flour mix to the wet, making sure there are no clumps but be careful that you don’t over-mix. Gently fold flour-coated blueberries into the batter.
  6. Pour the batter into the pan and bake it for 50 to 55 minutes, or until a toothpick comes out clean.
  7. Let bread cool in the pan for 10 minutes, remove it from the pan onto a wire rack (or board), and allow it to cool completely before removing it from the pan.



Omit salt if you’re using salted butter.