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Almond Blueberry Yogurt Bread

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2 cups all-purpose flour, plus 1 Tbsp

1 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

1 pint blueberries (around 1 1/2 cup)

1/2 cup (1 stick) butter, melted

1 cup whole milk Greek yogurt, plain

3 large eggs

2 tsp Vain Vanilla - Sri Lankan Vanilla extracted in Dark Rum

3 Tbsp roughly broken sliced almonds, divided


1 cup powdered sugar

4 Tbsp heavy cream

1/2 tsp Vain Vanilla - Sri Lankan Vanilla extracted in Dark Rum


Preheat oven to 350 degrees.

Butter a standard 9x5x3 loaf pan and set aside. Toss the blueberries with 1 Tbsp all-purpose flour. Sift together remaining flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, yogurt, eggs, vanilla, and Vain vanilla extract.

By hand, mix the wet ingredients int the dry ingredients until moistened. Batter will be thick. Fold the flour coated blueberries into the batter. Again, gently fold into the batter until they're evenly distributed. 

Spoon into the prepared loaf pan and spread evenly. Sprinkle the top with 2 Tbsp roughly broken sliced almonds. Bake for 50-60 minutes until golden and a tester inserted into the center comes back clean. Cool completely, then drizzle with the glaze. Sprinkle the top with the remaining almonds.