Whole grain blueberry yogurt bread

Prep Time 10 minutes Cook Time 50 minutes Total Time 1 hour
Serves 1 loaf     adjust servings

A delicious, moist and light whole grain blueberry yogurt bread!


  • 1 1/2 cups whole wheat flour (I use white whole wheat flour)
  • 1 1/2 cups oats (I use old fashioned)
  • scant 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups plain yogurt (low-fat or fat-free)
  • 1/3 cup applesauce
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup blueberries (fresh or frozen)


  1. Preheat oven to 350 and grease a 9x5 bread pan with cooking spray.
  2. In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, baking soda and salt.
  3. In a separate bowl, stir together the yogurt, applesauce, vanilla and eggs until well combined.
  4. Make a well in the bowl with the dry ingredients and add the wet. Stir to combine but don’t over mix.
  5. Fold in the blueberries but again, be careful not to over mix (or burst any of the blueberries).
  6. Pour the batter into the bread pan and bake at 350 for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool completely and then slice and serve. (Or freeze for later.)

Recipe Notes

  1. After the first two days, if it makes it that long, the bread is best stored in the fridge. It freezes great, too, so you can wrap up half of it for later - or make a double batch. Highly recommended.
  2. Adapted from The Lemon Bowl.
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