Go Back
blackberry yogurt loaf
Print Recipe
5 from 1 vote

Blackberry Yogurt Loaf or Muffins

This recipe calls for a small amount of cornmeal. Don't be tempted to leave it out because it adds a significant flavor and enhances the texture a bit.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 10
Author: Cookie Madness

Ingredients

  • 2 cups all-purpose flour 260 grams, aerate and stir or weigh
  • 1 1/8 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 to 1 teaspoon kosher salt use 1 if butter is unsalted
  • 2 tablespoons yellow cornmeal
  • 1 cup plus 2 tablespoons sugar 230 grams
  • 1 cup blackberries
  • 1/2 cup raspberries optional
  • 3 large eggs room temperature
  • 6 ounces plain whole milk yogurt room temperature
  • 3/4 teaspoon vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 4 ounces 1 stick butter, melted and cooled (a little warm is okay)

Instructions

  • The ingredients need to be at room temperature due to the mixing technique, so make sure to bring the eggs and yogurt to room temperature first. I recommend setting the whole eggs in warm water for a few minutes.
  • Preheat oven to 350 degrees F. Grease a loaf pan with at least a 6 cup capacity (8 1/2 by 4 1/2 or a 9x5 inch) and line with a strip of parchment. Grease again and dust with flour because the berries can be sticky.
  • Combine the flour, baking powder, baking soda, salt, cornmeal and sugar in a large mixing bowl and whisk for about a minute, making sure everything is evenly distributed.
  • Add the blackberries and raspberries to the flour mixture and carefully stir so that the berries are coated in dry mixture.
  • In another mixing bowl, whisk the eggs lightly, then whisk in the yogurt, vanilla and lemon zest until smooth. Whisk in the melted butter, stirring just until blended and smooth.
  • Combine the dry ingredients with the wet ingredients, and with a large heavy duty rubber scraper, fold everything together until well blended. Spoon and scrape the batter into the prepared loaf pan.
  • Bake for about 45-60 minutes (loaf pan will influence the cook time -- my glass pan took about 70 minutes) or until the loaf is golden and a skewer or toothpick comes out clean and the internal temperature is 200 degrees.
  • Let cool on a rack for 20 minutes, then loosen sides with a knife and jiggle the strip of parchment paper. If the bread feels solid enough to lift, remove it from the pan and let cool on the rack. If it still feels delicate, let it cool completely in the pan.
  • Slice the bread when it is completely cool.

Notes

The toothpick test isn't always a reliable way to tell when quick bread is done. If you are concerned that a loaf isn't really cooked through, insert a meat thermometer in the center of the loaf. The internal temperature should be 200 degrees and your meat thermometer should be free of batter. For muffins, fill muffin cups about 2/3 of the way full and bake at 376 degrees F. for about 25 to 35 minutes.