Jogurtový chlebíček s borůvkami a mandlovými lupínky • Domek za lesem • Dezerty

Yogurt loaf with blueberries and almonds

Amazing recipe for a quick sweet loaf, which is great to keep in your back pocket all year round.

I just love everything about this recipe - it's tasty, easy to prepare and incredibly versatile. Really, when I just don't know what to bake, this sweet yogurt loaf saves me.

This recipe is simply a basic loaf leavened with baking powder and baking soda, but that sliced almonds in the batter is what makes the most delicious loaf. They bring in the structure such a nice crunch, so you have something to bite into in every single slice.

Why to use yogurt in a batter?

Adding yogurt or buttermilk in a batter is an awesome way to improve the structure of the loaf - it gives the moist and softness into it. The loaf stays nice and tender for up to three days just with adding yogurt in the batter. But which yogurt is the best for baking? Well I use some greek or some rich creamy yogurt with a good amount of fat, which should be around 10%. The fat is a natural flavor carrier, so I do not recommend using yogurt, where something like "low fat" or "0% fat" is written on the package.

How to make yogurt loaf?

This batter is as easy as it can be and also is done really quickly. In a bowl mix all the dry ingredients, which is spelt flour, baking powder, baking soda, salt and almond slices. In the second bowl you mix the wet ingredients. First you whisk eggs with sugar until pale and foamy, then add oil (melted oil if needed) and then yogurt at room temperature. After that, just lightly mix the dry mixture into the wet mixture. You'll end up with a relatively dense batter.

Prepare a loaf pan in size about 29x12cm. Grease it with oil in every part and coat well with flour ( you can also use parchment paper). On the bottom of the pan add about 1/3 of the batter and slightly spread out, then add the first half of the blueberries. After that, add another 1/3 of the batter and the second half of the blueberries and cover them with the remaining 1/3 of the batter. It doesn't mind if some blueberry peeks out of the batter, it's not the big risk of burning some lovely berry in a relatively low temperature in the oven.

What are the advantages of layering the batter and the berries?

The layering itself requires a little more effort, but it guarantees an even distribution of the berries in the loaf. Those little blueberries also don't make the loaf purple if made this way.

How to bake yogurt loaf?

Preheat the oven on 180°C convection mode and bake the loaf for 15 minutes. This higher temperature activates baking soda and baking powder so it rises well. Then cut the temperature down to 150°C and bake for another 40-50 minute. Allow to cool a little bit. You can eat it cold or warm, so it's great to make it even for unexpected guests.

TIPS:

- feel free to use any small fruit you have on hand, or the big ones, like apples or peaches that you cut into small cubes

- you can try to add even a compote - what about a pear compote with a little sprinkle of cinnamon?
- if you don't have any almond slices, try to substitute them with the same amount of almond flour or you can just leave them out
- use some good quality oil with mild flavor like rapeseed oil or odorless and flavorless organic coconut oil
- adding a zest of lemon would be also delicious

Recipe

Recipe - Big loaf pan, size 29 x 12 cm

Yogurt loaf with blueberries and almonds

Ingredients:

⦁ 380 g spelt flour
⦁ 1 tsp baking powder
⦁ 1/2 tsp baking soda
⦁ 50 g almond flakes
⦁ pinch of salt
⦁ 140 g oil
⦁ 140 g white sugar
⦁ 2 medium eggs
⦁ 370 g greek or creamy yogurt
⦁ 150 g blueberries

Instructions:

Preheat the oven at 180°C convection mode. In a big bowl sieve all the flour, add baking powder, baking soda, almond slices and salt. In the second bowl whisk eggs with sugar until pale and fluffy, then add oil (melted oil if needed) and yogurt at room temperature.
After that, just lightly mix the dry mixture into the wet mixture. You'll end up with a relatively dense batter. Be aware to don't overmix your batter, otherwise the loaf would be too tough.
Line the loaf pan with parchment paper or grease with oil and coat with flour. On the bottom of the pan add about 1/3 of the bater and slightly spread out, then add first half of the blueberries. After that, add another 1/3 of the batter and the second half of the blueberries and cover them with the remaining 1/3 of the batter. This will make 3 layers of the batter and 2 layers of the blueberries.
Bake in a preheated oven for 15 minutes. Then cut the temperature down to 150°C and bake for another 40-50 minutes.
Allow to cool for about 10 minutes and then transfer to a cooling rack.