This Moist Blueberry Yogurt Breakfast Loaf is fluffy, tender, and bursting with juicy blueberries, made extra soft with yogurt.

Scale

3 eggs

3/4 cup sugar

1 cup yogurt

1/3 cup oil

2 cups flour

1 tsp baking powder

1 cup blueberries

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1. Preheat oven to 350°F (175°C) and prepare loaf pan.

2. Whisk eggs and sugar until smooth.

3. Add yogurt and oil and mix well.

4. Stir in flour and baking powder gently.

5. Fold in blueberries.

6. Pour into loaf pan and bake 50–60 minutes.

7. Cool before slicing.

Use room temperature ingredients.

Toss blueberries in flour before folding in.

Store wrapped up to 3 days.