It’s been about what how has it been almost 8 years since I overhauled an old blueberry muffin recipe in the archives to turn them into what I consider the highest calling of the category, perfect in taste (not too sweet, dreamy crumb, lemon scented, absolutely riddled with blueberries, and finished with the crunchiest bronzed lid, perfect for lifting off in a satisfying shell and swiping the underside with salted butter) and ease (one-bowl, hand-whisked, even measurements, fuss free ingredients). Because who cares if a muffin recipe is perfect if I can’t throw it together half-asleep like the zombie I am most mornings? I’m thrilled that so many of you agreed.
And while I know that hundreds of us each year turn them into a blueberry muffin loaf cake simply by pouring the batter into a loaf pan and baking it, I’ve done it too and it’s time to admit that I’m never satisfied with the outcome because the loaf was underfilled and deprived of the muffin top dome on top that’s everything to me.
I mistakenly thought it might need a simple math equation to adjust (1.5x?) and as usual it was more complicated (1.6x butter, 1.3x yogurt, 2x eggs…) and now every surface of my kitchen is covered with rejected muffin loaf tests but it was worth it because this is perfect and I don’t think I will ever rifle through the cabinets looking for paper liners again. This is everything a perfect blueberry muffin should be in one giant, craggy, crunchy loaf with real “Take me with you!” energy. It’s ready for picnics, friends, tea, brunch, bake sales, teacher and librarian appreciation weeks. It’s also for 90 minutes from right now, because we’ve waited long enough.
Podcast! The sixth episode of my new podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, is out and it’s all about iceberg wedges, one of my forever favorites. You can listen to it anywhere you get your podcasts and I’ve set up a new podcast tab/page where you can keep up on it here, too. We have new episodes every two Mondays. We’ve been working on this behind the scenes for the last year — I hope you enjoy listening along.
Video
Previously
6 months ago: Brown Butter Brown Sugar Shortbread
1 year ago: Smashed Chicken Meatball Sliders
2 years ago: Simplest Mushroom Pasta
3 years ago: Classic Shortbread
4 years ago: How I Stock The Smitten Kitchen
5 years ago: Braised Ginger Meatballs in Coconut Broth
6 years ago: Fig Newtons and Crispy Tofu Pad Thai
7 years ago: Granola Bark
8 years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Better
9 years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad
10 years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushrooms
11 years ago: Spinach and Smashed Egg Toast and Bee Sting Cake
12 years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotch
13 years ago: Blackberry and Coconut Macaroon Tart
14 years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting
15 years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackers
16 years ago: Spring Panzanella and Lemon Yogurt Anything Cake
17 years ago: Arborio Rice Pudding and Gnocchi with a Grater
Perfect Blueberry Muffin Loaf
- 8 tablespoons (1/2 cup or 115 grams) unsalted butter, cold is fine
- 3/4 cup (150 grams) granulated sugar
- Finely grated zest from one lemon
- 1 cup (225 grams) plain unsweetened Greek-style yogurt
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 cups (260 grams) all-purpose flour
- 2 1/4 cups (320 grams or 11.5 ounces) fresh or frozen blueberries (no need to defrost)
- 3 tablespoons (35 grams) turbinado sugar (sugar in the raw)
Melt butter in a large bowl, then whisk in granulated sugar and zest. Add yogurt and eggs and whisk to evenly combine. Sprinkle surface of batter with baking powder, baking soda, and salt and whisk thoroughly into the batter, several times more around the bowl than is necessary for it to look mixed. Add flour and berries and use a flexible spatula or spoon to mix them in so that no pockets of flour remain. Batter will be very, very thick.
Spoon into prepared loaf pan and drop it on the counter a few times to make sure there no air pockets. Smooth the top and sprinkle it with turbinado sugar. It will seem like way too much but I beg you not to skimp at all; the batter is not very sweet but the crunchy top the sugar provides is one of the best parts.
Bake for 60 to 70 minutes, or until a skewer inserted into a few places in the loaf come out batter-free. If your berries were frozen going in, this might even need 5 additional minutes. Remove from oven and let cool in pan. Use parchment paper to lift it out of the pan and cut into thick slices.
Do ahead: I use the parchment paper to transfer leftovers back to the loaf pan. Store at room temperature for 3 to 4 days, longer in the fridge. I keep the loaf uncovered/unwrapped which allows the top to retain its crunch. The sides are kept from drying out by the parchment and loaf. The loaf freezes well, wrapped tightly.
P.S. Yes, of course you can use any other kind of berry here. I tested a few rounds with frozen mixed berry mixes, and as long as the strawberries aren’t comically huge (I chopped ones that were), it works great.
Ah! Sour cream okay instead of the yogurt?
Yes, although I really like the density of the Greek yogurt here.
We pick the most beautiful blueberries from a local farm every summer. Mostly very large berries. I freeze all that I can. I used these berries, still frozen, just rinsed, in this recipe. They were delicious, didn’t bleed, and the loaves were perfect. I think use what ever berries you find tasty.
Yaaaaay! I have been making your blueberry muffin recipe into a (short) loaf for many years and am grateful for this new version. Appreciate you, Deb! Bring on the tall domed top and blueberry season!
If I make this in a fancy Nordic Ware loaf pan such as their braided loaf pan, what do I do with the turbinado sugar? With the directions in the recipe, the turbinado sugar would wind up being on the bottom. What do you suggest? Skip the turbinado sugar (horrors!), just have it remain on the bottom of the pan when I remove the bread, or what??? help!!
Maybe try it at the bottom? I haven’t used them before, was always convinced I’d never get the right shape out unless it was a very tight-crumbed cake, but they always look so cute.
I’ll try the turbinado sugar at the bottom and let you know how it turns out!
Not to be that person, but we’re stuck inside sick right now, don’t have access to grocery deliver, and somehow have everything for this except butter. Do you think using a neutral oil instead would wreck the texture?
No, not at all.
I’ve been making this recipe in the muffin form for *years* and have always done neutral oil. Works beautifully!
I used margarine and it turned out wonderful!
Hi! Huge fan of your work for many years now- quick question, could this be made in a Bundt pan?
Thank you so much
Yes, you could double it in a 12-cup bundt.
How’d you know I just bought too many blueberries? And love you muffin recipe! Thanks for a new standby.
I made this yesterday and my husband and I have almost finished the loaf. Delicious and easy. Used frozen blueberries. Just pressed a big piece of parchment paper into the pan not worrying about folds. Came out great. Lovely for gifting to a sick or grieving friend, to celebrate a baby or a birthday, or just because. Of course, gifting would require that you can resist eating it yourself after its divine aroma wafts through your house.
Can’t wait to make it! Looks amazing and way easier than fussing with muffins. Question- is there supposed to be a link to a pic of the parchment paper in the tin? Seems like an easy way to line the pan, but I’m not quite picturing it.
I was just about to ask this! I can’t find the picture either and I don’t quite get the direction
I think the key is to have the parchment paper extend beyond the edges of the pan, so you can lift out the loaf, and it will hold in the topping better.
My favourite hack for lining pans is to scrunch up the parchment and run it under some water and scrunch some more. Pull it open and lay it in the pan – it becomes soft and almost like a fabric that’s much more moldable!
I never thought of this way! I measure it to the length of my pan by holding the box next to it when ripping. Butter the ends, flip the paper over so the natural curve is forced open then push into the corner. If stubborn I have lightly wet the bottom and sides and it “stuck”. I will try this next!
Ah no. I’ll have a video to link to soon.
Thoughts on how this recipe would fare using almond or tapioca flour? Looks fantastic. Thank you!!
I made this today using half gluten free flour (King Arthur’s Measure for Measure) and half all purpose. I didn’t want to do all GF right off the bat since it was a new recipe, and since I have the option of being gluten light, haha. I just sliced into it, and the texture was still great. I’m not sure about fully replacing the flour, but going halfway worked beautifully. Good luck!
This looks amazing! Any suggestions on how to keep the top of the leftover loaf crunchy for leftovers? Whenever I sugar the top of muffins, they end up soggy and inedible after one day. And we all know the crunchy top is the best part!
Don’t cover them! Only cover the cut part of the cake.
I use the parchment paper to transfer leftovers back to the loaf pan. I keep mine uncovered/unwrapped which allows the top to retain its crunch. The sides are kept from drying out by the parchment and loaf.
I learned this trick with making your banana bread! It works so well. I use a piece of foil to cover the cut end so that it doesn’t dry out.
So excited. Making this tomorrow for Sunday’s Mother’s Day brunch
Lol!
Note to self- next time remember to drop it onto the counter BEFORE topping it with sugar. ;o)
Lol!
Hi Deb – Do you typically use “domestic” (bigger) or “wild” (smaller) blueberries? (Or is this just a Canadian thing?) Thanks! (x a million, for everything!)
I’ve used both at different times in the muffins. Both are good in slightly different ways. Bigger cultivated ones create jammy pockets, but smaller wild ones distribute the flavor more evenly.
I definitely recommend normal to small blueberries here. I got blueberries the other day that were almost the size of grapes and they tasted really mediocre and were more prone to sinking.
Can confirm big berries are not the way to go. I thought I might get away with it since big berries were what I had, but they made my loaf soggy and not hold shape :(
I used homegrown large frozen blackberries. I tossed them with the flour before mixing with the wet ingredients. A little sinking but otherwise very good!
So in terms of the ingredient ratios of this recipe versus the older muffin recipe, is this still the latest and greatest version of batter to make muffins (or loaf) with?
I didn’t retest these proportions in muffin cups, but it won’t be bad. It’s slightly heavier on the egg, which helps it hold up better as a loaf, though.
Thank you very much for the updated recipe, Deb!
Normally, I don’t worry too much about overflow but having just cleaned the oven, I converted the liquid that your pan holds into 1419.5 ml and checked my own. If I converted correctly, would you mind adding the conversion to your headnote for other Europeans?
Am I pouring melted (microwaved) butter into a new bowl or using the same now warm bowl? Also, what if I browned butter on stovetop? Would that be bad? Not really a baker…
Hi Karin! When I melt butter on the stove, I use a pot large enough to hold all the batter so I can mix up the whole recipe in one pot. After the butter’s melted, I remove it from the stove to a potholder on the countertop, and proceed with the recipe, being mindful of the temperature of the batter when it’s time to add the eggs (so I don’t wind up with scrambled egg batter). With this recipe, I bet it’ll be a cinch: my experience is that sugar cools down melted butter + pot pretty fast, and Deb says to add sugar, zest, AND yogurt–likely cold from the fridge!–before getting to the eggs.
I’m looking forward to this version of blueberry muffins, Deb!
I am not sure the flavor of brown butter will come through well here, but no harm in trying. You can just microwave the butter in the bowl to start. If you don’t have a microwave, I’d use a pot large enough to use as a mixing bowl, to keep it one-“bowl”.
Can’t believe I’ve never thought about using the pot that I’ve melted the butter in to mix everything else!
We love the muffins so much that I am honestly afraid to try this. But the thought of not having to use muffin liners IS kind of sweet. Maybe I’ll try it with a different fruit first. Looking forward to comments from people who try it!
I’m sure this loaf will be delicious; your muffins are fabulous. Thank you for mentioning librarian appreciation. I work in a public library and my underpaid, hard working staff rarely sees appreciation from the community. It’s refreshing to see recognition like this!
I’ve been turning your muffins into a loaf doing my own bad math for a few years and have LOVED it. Can’t wait to see how your perfected recipe compares. Will report back when the farm fresh blueberries are ready :)
How about subbing whole milk but non-Greek yogurt — too loose? Maybe strain it for a bit first?
You can strain it a little or use it as-is. In general here, the thicker the better. It ensures the berries don’t sink. Taste and texture will be fine regardless.
Hi
I am assuming use whole milk Greek yogurt?
yep! Deb replied to another comment saying that she used whole milk greek yogurt.
So my frozen blueberries turned the batter blue ? I only gently folded them. Any tips to avoid this I took them right out of the freezer
Although if it tastes good maybe that is all that matters.
Also I subbed sour cream as my yogurt had spoil. Is that ok?
Sour cream is fine. I do find that frozen berries tend to color the batter more, but I just mix them as little as possible. It still tastes great.
Made the muffin twice in the last week. Was eyeing it as a possible loaf cake and voila! Your post! I’ve kind of come to the conclusion that I’m not a big fan of olive(or any oil)oil as the fat. Your timing was perfect. How about substituting half the butter with coconut oil? Am I fussing with perfection?
Delicious! I can’t stop eating it. Used brown sugar instead of Demerara and can’t really tell if less crunchy. Maybe another bite is necessary… Thank you for all you do! This site has saved me on many occasions – my family and friends are better nourished and nurtured because of you!
Can I assume Diamond kosher salt? TY
Yes
I decided to make this loaf using 4 mini loaf pans that are 5.5 x 3 inches. Same 375 temp but reduced time to 45 minutes. Not as simple as one loaf but so cute! Nice to give away. If we don’t eat them first!
Classically accidentally bought sweetened vanilla Greek instead of my usual, use-in-everything plain unsweetened. Going to try it as a sub, maybe halving the sugar
Made this today and it is so delicious and easy to make ! Had bought a lot of blueberries and this loaf was the perfect thing to use them in. Definitely a recipe that will be repeated again and again. Thank you !
Can you use non fat Greek yogurt?
I didn’t test it with nonfat, but it might be fine.
Very good and pretty bread! I would, however, say I like the muffin recipe a teensy bit more. Clearly, the bread works for convenience, though.
Any substitute for the butter if I’m trying to watch my cholesterol?
You can use a non-dairy butter here.
Could I add a streusel topping on this?
Sure!
I made this!! And it is great. I used a special hibiscus sugar for 1/2 cup because I didn’t have any grated lemon zest. And I used vanilla Greek yogurt because that’s what I had. I agree the sugar crunch topping is what makes this amazing. I’m going to add a tiny bit of lavender salt next time.
It is Mother’s Day, and I think I made the loaf this AM more as a treat for me than for my kids! I used a glass pyrex 8×4 bottom (9×5 top) loaf pan w/parchment paper as directed and didn’t skimp on the 3 TBS of turbinado sugar. I checked it at 60 min, and put it in for an extra 5min. I wish I could post a photo; it’s gorgeous. Happy Mother’s Day!
i made this for mother’s day and it was a hit. i reduced the sugar to 1/2 cup from 3/4 cup and kept the full amount of sugar topping and thought it was great! the batter was very thick, was a little nervous about squishing the blueberries when mixing but everything turned out ok. very easy recipe!
I’m going to try this with chocolate chips instead of blueberries, for my chocolate loving husband and kids. Will report back!
This looks great! I have a question about the yogurt. Do I use full fat plain Greek yogurt?
Thank you!!
I use full-fat but lowfat should be fine too.
Thank you for your quick response.
Hi Deb! I’m out of yogurt but have buttermilk, do you think that substitute would work here? Thanks!
Using a thinner liquid can lead to the berries sinking.
Made this on Sunday for Mother’s Day and it was a hit! My only question – I used frozen blueberries and as soon as I added them the batter entirely turned blue! Didn’t bother me much and sort of faded once it was baked but wondering if I should try fresh next time? Did anyone else run into this?
Frozen blueberries definitely “smudge” the batter a lot more but should still taste excellent. The pictures you see here are with fresh berries.
Had no complaints about taste from brunch attendees :) Will try with fresh next time. Thank you deb!!
Caitlin, sometimes if you toss the frozen berries with a little flour that helps them not “bleed” as much. But I always have that happen a little when using frozen berries, regardless! Maybe the flour will help a little next time though.
hi! have you tried rinsing the thawed frozen berries pre-folding into batter? This works for me. If not, I second the coating in flour, although a little bleeding does happen with any berry.
Wondering if this recipe would work using GF 1 to 1 flour?
It sounds amazing, but I wanted to make it for a GF friend.
Thanks!
I made this yesterday and it is amazing! It reminds me of an old fashioned cake that my grandmother might have made. I love all of your loaf type breads. You get all of the proportions just right. I’ll make this again and again like your pumpkin and zucchini. The sugar on top is everything!
Apropos of your latest newsletter, I used an equivalent weight of diced rhubarb in this loaf and it was delicious! Highly recommend!
I wanted to love this but it was a little underwhelming. Looks beautiful and has a great tender crumb, but kinda lacking in flavor. Not one I would make again.
My family adores your blueberry muffins! And the muffin format is great for kids because it’s so portable and grab-able. My teenagers are reluctant breakfast eaters on school mornings and chronically late – I can stick a muffin in their hand as they go out the front door and that works for all of us.
Delicious! Followed recipe, no overflow. Top stayed crunchy too.
As soon as I saw this, I knew I had to make it. It is exceptional. A home run and super easy. I used frozen wild blueberries from Trader Joe’s, as I dislike the wet pockets from big blueberries in muffins
I made this on the weekend with frozen mixed berries that I had already and it was amazing! Big hit with my family. I cut the strawberries and blackberries into smaller pieces so they were more similar to the raspberries. The batter turned a lovely purple but that mostly faded after baking.
Disaster 😫 I used frozen blueberries and baked it 90 min ! It was still gummy on the bottom so I needed to cut out bottom half :( the top part was ok but still too salty for me :(
What salt did you use? Deb uses diamond crystal kosher salt, Morton’s is 1.5 x as salty, and sea salts are saltier than DCK too. The density happens with frozen blueberries often, they sink to the bottom and bleed (which can make for a stodgy loaf!)
I own two different sized loaf pans ( plus a pretty Nordic one with a pumpkin design). It really helps as difficult recipes call for different sizes ( like Deb’s pumpkin bread using a whole can of pumpkin) definitely need the bigger, 9×5 size for that recipe. A trick I use ; use a measuring cup and fill the pan with water , note how many cups. A 9×5 pan is 6 cups of batter. An 8×4 is approximately 4 cups. If I’m unsure or don’t remember, this method is a fast way to find out. This looks delicious Deb, can’t wait to bake it!
This one gets laminated!
Excellent, follow directions right down to the pan size.
LD
Absolutely delicious and just about as easy as it gets. Thank you!
I toast my day old blueberry bread and banana bread, would this one hold up to the toaster?
Absolutely
so good!! i was worried my loaf pan was too teensy so i made this in an 8” round pan (don’t ask me for the math on that) – higher crunchy sugar to muffin ratio!! i prob should have adjusted the temp but i didn’t and it was perf around 45 min
This is glorious and I love all of SK’s quick breads [the cannoli bread?!! stop it].
I made this last night and used vanilla greek yogurt, frozen blueberries and skipped the lemon zest, which I regretted. I didn’t taste any vanilla. I baked mine for 65 minutes and the middle sank, probably due to the frozen fruit?? Anyway, it’s a keeper and next time I’ll bake [tonight!!?] it for at least 70 minutes. This loaf is fantastic.
OMG I forgot about the cannoli bread! It’s amazing!!
I really like the almond extract in your/Ina Garten’s lemon blueberry yogurt loaf (although I found it fades after a day or two, even in the freezer). I’d stick with that, since this doesn’t call for any extract (or maybe figure out how much that calls for and add it here?)
This blueberry loaf cake is perfection. I made it yesterday with no changes except my greek yoghurt was in a 5 oz container so I added 3 additional ounces of sour cream. Baked in a 9x4x4 pullman loaf pan (no lid) so no overflow and a perfect slightly cracked dome. I think the weight is off on the blueberries, as 2 1/4 cups fresh berries was about half the weight stated. Rival to the cranberry pecan loaf with pearl sugar!
The King Arthur Ingredient Weight Chart agrees with this recipe on the blueberry volume/metric conversion.
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Hi! This recipe looks delicious, but I prefer to bake with whole wheat flour. Do you have any tips on making that work?
I will probably do the same, as I do with many of Deb’s baking recipes. In this one, I’ll try first with half white/soft whole wheat, half APF. In another go-round, I’ll try one-third standard whole wheat, two-thirds APF.
I’d use whole wheat pastry flour as a substitute for the all purpose flour. It works in muffin recipes and in some of Deb’s other quick bread loaves, though I haven’t tried it with this one.
I haven’t made this with whole wheat flour, but usually white-whole wheat flour is a good substitute for all purpose, it’s just a little less dense. If you can’t find that, I second the suggestion of half wholewheat half ap. I would make sure to measure by weight and not cups in this instance, since I think wholewheat flour is heavier per cup than all purpose. Good luck!
I made it subbing 100 grams of WW flour, and 160 grams of all purpose, and thought it was great!
I made this the day after you posted it! So delicious, we devoured it. I can’t wait to have it again. Do you think it would work with raspberries? Thank you for the recipe, it’ll be a staple here.
I made this and it turned out even better than I had hoped. It was beyond easy to mix up and cooked to perfection in 60 minutes. I love that it was bursting with blueberries and the crunchy top -perfect!!!
Wow, such a great recipe, and easy to make. I used coconut sugar for the top, as that was what I had to hand. I can’t believe the rise in the cake, delish. Might try this with raspberries next time, and looking forward to checking out some of your other recipes :)
I’m trying this today. I’m wondering if you can create a “favorites” in this space for all the recipes I LOVE. I think this may be one of those. Thank you!
Yes, we will have this feature when the redesign rolls out soon!
Made this with 200g AP flour and 60g whole wheat flour, and reduced berries to 280g. It’s absolutely delicious! so tender and plush. I even used ricotta instead of Greek yogurt.
The cake recipe is straightforward and slices look beautiful. Hubby lives the crunchy top.
I was disappointed because the lemon flavor failed to come through.
I LOVE your recipes, and have consistent success with them. This cake just felt onenote.
It turned out lovely, however. All I had was vanilla Greek yogurt so I cut the amount of sugar. I should not have. In all other respects perfect.
Substituted with what I had: lactose-free sour cream, dairy-free butter, frozen cherries, orange zest. Made a double batch and ended up with 1 loaf and 18 muffins. So delicious and all the neighbors gave rave reviews. Thanks for another fabulous recipe!
Since I got this email, I have baked 4 of these loaves of blueberry muffin bread. No changes or additions. It’s perfect as written. It’s easily the best recipe I’ve ever tried and got it right on the first try. I am a professional baker and I can’t say enough about how good it tastes, how easy it is to make, and how it doesn’t weigh you down after eating a slice or three.
How would you describe the difference between this loaf and the lemon yogurt anything (in your post, blueberry) cake?
This is much more of a muffin texture, less lemony, less dense.
Made this tonight with apples instead of blueberries because that is what we had and it was fantastic. Cut 2 midsized apples into blueberry sized pieces. Definitely making again with blueberries. Love the subtle lemon coming thru from the zest!
Deb, this is perfection! I used frozen blueberries and it did need a little extra time, especially since I’m baking at altitude. Delicious! Definitely a keeper.
I made this last night and it is already half gone. I used frozen blueberries and fat-free Greek yogurt, baked it for 60 minutes in a loaf pan, and it was absolutely perfect!
Not a fan of yogurt, sour cream or buttermilk. Any suggestions for substitutes?
I’m not Deb, but recipes that include baking soda as a leavener need something acidic to react with to activate it. Yogurt, sour cream, and buttermilk all fill that role. They also make the bread more tender. I’m not sure if you baked with any of them before, but you don’t really taste them, perhaps just a slight, pleasant tang. Even if you don’t like drinking or eating them plain, you might like them in a baked good.
I made this yesterday with frozen blueberries. Sooo yummy! Next time I will mix in the flour before adding the frozen blueberries so my batter doesn’t get so purple. The cold also further thickened the batter. I shared some with two of my neighbors so today, I will be making another one!
Made this yesterday and loved it. Used nonfat Greek yogurt because that’s what I had. Actually prefer this to most blueberry muffins.
Couldn’t wait to give this a try, so I made this with the raspberries I had bought for something else. WOW! It really is a muffin in loaf form! We love it! Looking forward to giving it a go next week with blueberries.
I made this for my colleagues at work, and it was gone before 10 a.m.! Great treat to have with morning coffee.
This came together nicely, rose to a glorious crown. The cake part is moist and fine, the sugary crunchy topping is irresistible. Another great recipe from Smitten Kitchen
Made this last night with great results. Thanks for sharing your recipe.
Thank you so much for developing this recipe. My son loves blueberry muffins, and I’ve tried to convert to a loaf, just because it’s a little quicker.
I trust your recipes and am looking forward to making this vs buying the processed ones from the grocery bakery section.
Made this tonight instead of a birthday cake and everyone LOVED it!!
Made today with frozen raspberries to suit the blueberry hating kids and it turned out fantastic. Definitely going to be a regular baked item as super easy and not too sweet.
On a rainy early summer day I found myself inviting my neighbor over for a cup of tea. I dragged some frozen blueberries out and made this loaf which was beautiful, delicious and very much appreciated. Sent some home for her to share w her husband. Kept a nice slice here for my husband. Everyone well care for today. Thank you!
I love the muffin recipe but this is even better! Comes together quickly, especially with not having to portion into muffin cups. I used siggi brand plain skyr for the yogurt and it worked beautifully.
I’ve been eating slices spread with lemon curd or butter. My husband is not much of a sweets/dessert person so he likes that it’s not all that sweet (sugar topping aside). I’ll be making this a lot, I suspect.
I had this thought the other day because it’s just so easy to bake in a loaf tin (carrot cake, banana bread, pound cake etc), but in my mind exercise I got stuck on worrying if the crunchy topping to body ratio would be less delicious. It’s the same concept I get stuck on when imagining a chocolate loaf cake–would there be enough ganache to cake ratio to make it feel like a treat and not like a sad slice on display at the cafeteria
My husband loved this so much. It’s not overly sweet, perfect for breakfast.
This is a TERRIFIC recipe – made it last night. Amazing. Thanks Deb.
Hi, I’m sensitive to regular wheat flour. Is there as substitute for AP flour with another flour?
Also, I bought the Molino flour (the blue package) it’s gluten free and based on wheat starch, can I use this instead of APF? And if so, is it the same amount of 260g like in the recipe?
Help please I’m dying to make this cake. Thanks :)
I follow several websites as a hobby and love cooking. I really never make comments about a recipe unless the recipe is really off, or just fantastic. This is one of those fantastic, easy, unbelievably great recipes. I’ve made it twice now, probably overdoing it (in a good way) with the turbinado sugar. Have had rave reviews, and plan to serve it with a little whipped cream for a dinner party. My loaves came out exactly as pictured. Loved the hint from someone about wetting the parchment paper, and wringing it out. Makes it much easier to get a good shape in the loaf pan. Forget muffins! This is the best!
Can you use NOn fat Greek yogurt ,? that’s all they had at the store,
It should be fine.
This was amazing! And it was relatively easy to put together. A definite keeper! Thank you!
Any chance this could be made with King Arthur measure for measure gluten free flour? My son is celiac and would love this!
Tried this exact thing this morning and it turned out perfectly.
Should the flour weight be 240g? I thought you typically use 120g per cup of flour.
My cups of flour clock in between 130 and 135 grams.
So good! I made this with King Arthur GF flour and it turned out perfect. No notes.
A note for all on loaf pan sizes: I made this in my Williams Sonoma GoldTouch loaf pan and it worked just fine / no spillage. When I measured the pan, it was just a *wee* bit smaller than what Deb mentioned, but I went for it anyway because I remembered a photo of her kids using those pans to make snow bricks years ago. I hoped I was just a tiny bit more precise in my measurements and that she was still using those loaf pans… and it seems so, because it turned out beautifully.
One more thing: I made with approx half blueberries and half strawberries, because my college-age son got to the blueberries before I did. Blueberries are better because they’re not so wet, but it works just fine.
I made this today. You can never refer to this as “quick bread” but definitely delicious. I’m hoping my house guests will think so also. Can waxed paper be a substitute for parchment? I had pre cut quarter sheets that were a tad messy. I had to use sour cream because I only had non fat plain yogurt which is anything but dense. Love the lemon zest! I used a standard 9X5 loaf with a cookie sheet underneath to be safe. No issue.
I made the recipe exactly as shown & baked it in a $5 loaf pan I bought at the grocery store. Perfect!
I made these in muffin size. They were great! The cooking time was reduced to 25 minutes for my small oven.
I made this for Memorial Day weekend, and it was a huge hit!!! So delicious and tastes just like the muffins. Will definitely make this one again! Thank you!
I used a trick I learned from Dorie Greenspan and rubbed the lemon zest with the sugar until it was fragrant before adding them to the butter. Even so, the lemon flavor did not come through at all.
I added 1 teaspoon of vanilla when I whisked in the eggs and yogurt and would do the same next time. Alternatively, a teaspoon of coriander would help bring out the citrus notes in the cake.
Used a second trick I learned from Dorie Greenspan and baked the loaf on two stacked half sheet pans, which provided a nice insulated heat layer from below.
I made this today and it turned out very well. I used orange zest instead of lemon because that is what I had and I thought it was a nice addition. I used one tablespoon turbinado and 2 tablespoons granulated sugar, again, because that is what I had. I liked the plain sugar better than the turbinado, but, I realized that I am not a fan of turbinado’s crunch. I might not top it next time and instead sprinkle it with confectioner’s sugar after cooling. It was very easy to put together and it came out exactly as you said it would in 60 minutes…maybe a bit quicker than some because I used a Pyrex loaf pan. Some of the bottom crumb stuck to the parchment paper after cooling. Maybe next time I will just grease the pan itself and put the batter in?
Terrific recipe, delicious muffin loaf! I made this exactly as written, weighed ingredients, full fat Greek yogurt, and frozen blueberries. Used an extra large piece of parchment in my 9×5 loaf pan with a generous amount sticking up and had no issues with overflow- just a gorgeous dome with a delicious big sugary muffin top. Next time I might try almond extract instead of lemon zest. But overall, 2 thumbs up, this recipe works!!
I made this with nonfat Greek yogurt (accidentally bought nonfat) and it was good but I think it would be even better with semi- or whole milk Greek yogurt (texture-wise). I mixed the flour into the batter before adding the blueberries and tossed the frozen blueberries with flour to keep them from bleeding so much. Beautiful loaf.
This was great! Most of my blueberries sunk to the bottom. I used frozen that thawed a bit while I prepped everything else, would that be why?
I have high hopes for this loaf. It’s in the oven now. But a word of advice. Be sure to not zest your lemon directly into the bowl of sugar/butter, for surely the whole lemon will plop into it quite spectacularly. 😂 Don’t ask me how I know…
I made this in a 22 cm springform pan, baked for 50 minutes, and it turned out beautifully! I used frozen blackberries and peaches and stirred them into the flour before adding to the batter.
Can I freeze the loaf? Will it still maintain the crunchiness of the sugar when I defrost it?
Yes, you can freeze it. No, the crunch won’t stay as textured.
Made this today, excellent! Got rave reviews at the pool.
Putting this in the oven now! A fun baking project with my girls and we’ll take it to the beach tomorrow am-first day of summer! Thanks, Deb!
Made exactly as is, total perfection.
Made this last week with fresh mixed berries from farmers market and it was divine! Picked blueberries today at a local farm and plan to make a few loafs and freeze them since I have so many blueberries now. What is the best way to freeze the loaf after it is made?