Easy One-Bowl Blueberry Yogurt Bread | Gluten-Free & Nut-Free

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Say hello to the incredible Blueberry Yogurt Bread, the moist and soft superstar that will make your taste buds do a happy dance! With edges so golden they’d make King Midas jealous; this delightful crunch will have you munching away in pure joy. Whether it’s snack time or breakfast o’clock, this bread is the ultimate all-day, everyday champion. And get this, it’s whipped up in just one bowl, so easy preparation is the name of the game! Not to mention it’s gluten-free and nut-free, so it’s basically the bread that caters to everyone’s whims and fancies. Take that, picky eaters! 🍞✨

Oh, curious minds! Yogurt bread is the wacky creation where yogurt meets bread in a joyous embrace! Picture this: a loaf with fabulous texture and a dose of healthy fats, just waiting to be devoured at brunch or as a delightful, sweet treat. It’s so easy that’ll have you wondering, “Is this really baking or just a stroke of genius?”

Yogurt: the secret weapon for creating bread that’s tender, light, and fluffy — just like a cloud on a good hair day. Plus, it’ll make those edges so perfectly golden, it’s like they’ve been touched by a bread fairy.

Tip: you can use any berries you want but I prefer frozen blueberries for this yogurt bread.

The Magic Ingredients for Whipping Up Some Yogurt Bread!

• Large eggs –
• Pat of butter or tbsp oil for the skillet
• Coconut sugar – this is the main form of sweetener in this recipe. I don’t recommend a sub! It adds great texture and flavor too
• Vanilla extract – a must for added flavor!
• Avocado oil or liquid coconut oil – really any liquid oil can work in this recipe. The more neutral in flavor – the better
• Gluten-Free Measure for Measure Flour – if not gluten-free, use all-purpose baking flour
• Full-fat yogurt – I usually use a vanilla Greek yogurt.
• Frozen blueberries – You can use fresh blueberries or really any berries you want

Let’s get that bread ready for her sauna

1. Preheat oven to 350 degrees F and place your 10″ cast iron skillet in the oven to pre heat
2. In a large bowl, beat together the eggs, coconut sugar and vanilla for 1 minute
3. Then add in the oil and mix again
4. Mix in the flour, baking powder and baking soda until smooth I sifted it in 1/4 cup at a time
5. Then mix in yogurt
6. Fold in blueberries to batter
7. Remove skillet from the oven and place a pat of butter or oil in it to prevent sticking (I used butter)

1. Pour batter to prepared skillet and bake for 40-45 minutes or until toothpick comes out clean (if browning too much, cover with foil and continue to bake)
2. Allow the bread to cool for 10 minutes then slice and enjoy!

GF Blueberry Yogurt Skillet Bread

lauralovinglife

Indulge in the heavenly Blueberry Yogurt Bread, a gluten-free and nut-free delight that's a breeze to make. With a tender, fluffy texture and a golden crust, this easy one-bowl recipe is a game-changer. Using simple ingredients like eggs, yogurt, and berries, it's perfect for any time of day. A stroke of genius, indeed!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast, Dessert, Snack

Servings 10

Calories 80 kcal

Ingredients

  

• 3 large eggs
• ¾ cup coconut sugar
• ½ teaspoon vanilla extract
• ½ cup avocado oil or liquid coconut oil
• 1 ¼ cups + 1 tablespoon gluten-free all purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 cup full-fat yogurt – can use Greek yogurt or any yogurt
• 1 cup frozen blueberries or use fresh
• 1 pat butter or tbsp oil for skillet

Instructions

 

• Preheat oven to 350℉ and place your 10" cast iron skillet in the oven to pre heat
• In a large bowl, beat together the eggs, coconut sugar and vanilla for 1 minute
• Then add in the oil and mix again
• Mix in the flour, baking powder and baking soda until smooth I sifted it in ¼ cup at a time
• Then mix in yogurt
• Fold in blueberries to batter
• Remove skillet from the oven and place a pat of butter or oil in it to prevent sticking (I used butter)
• Pour batter to prepared skillet and bake for 40-45 minutes or until toothpick comes out clean (if browning too much, cover with foil and continue to bake)
• Allow the bread to cool for 10 minutes then slice and enjoy!

Notes

Store in the fridge for 5 days or in the freezer for two months 

I hope you love the recipe and get creative with it—maybe try adding some lemon and raspberry for an extra kick!

LauraLovingLife