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What is it about the smell of a quick bread baking, whether it be banana, pumpkin spice, or this lovely blueberry version that seems to make everything in the world right? And each time you open the oven door to check how it’s coming along, you’re hit with sweet fruit, and then thoughts of the first warm piece you will slice for yourself, cozied up next to a cup of tea.

I love biting into one of the blueberries, almost bursting into their own little jelly pockets. Good old banana bread just can’t do that! What I think makes this simple bread so lovely is the soft, moist texture it gets from the addition of greek yogurt. I also added a touch of fresh grated ginger to intensify the blueberry flavor instead of lemon zest, which is common in many recipes. The rise it acquired reminded me of how regular baked goods behaved before I went gluten free, which was so satisfying!

I also wanted to share something I’ve learned in the kitchen over the last month which I believe has resulted in my best baked gluten free treats yet. It has to do with a little thing called oven temperature. We have an older gas stove and it works just fine, but the knobs for the oven and burners can be a little finicky. I suspected the oven was probably not calibrated correctly, but I just worked through it and never really thought it was a big deal. Then I began to get suspicious when it seemed like my baking time always took significantly longer than what the recipe suggested and I was having problems with cookies or bread still being raw in the middle. I decided to purchase this oven thermometer and do a little test, and WHOA! I knew it was off, but I never guessed by 55 degrees!

Needless to say, I now keep the thermometer in my oven at all times and adjust as needed. Since then, a version of these Banana Cacao muffins, the Life-Changing Loaf of Bread, and this blueberry bread have all turned out much better in texture, appearance, and taste. A $6 win in my books! 

Blueberry Greek Yogurt Bread {gluten-free}

(adapted from this recipe by Heidi of Foodie Crush)
Makes one 9 x 5 inch loaf pan
*If you don’t have an issue with gluten and want to make with regular flour, use 2 c. all purpose flour instead of the 4 gluten free flours listed below.

2 cups all purpose gluten free flour blend (I used King Arthur in this recipe)
3/4 c sugar
2 t baking powder
1/4 t xanthum gum
1/2 t salt
1/4 c old fashioned oats
2 eggs
3/4 c plain greek yogurt
1/4 c milk (I used soy milk)
6 T butter, melted and slightly cooled
1 t vanilla
2 t grated fresh ginger (or 1/2 t ginger powder)
1 c fresh blueberries + 1/2 T gluten free flour

Preheat oven to 350 degrees. Spray 9 x 5 inch loaf pan with non stick spray or line with parchment paper. Mix all dry ingredients (through oats) in large bowl. In separate bowl, lightly beat eggs, then add yogurt, milk, butter, vanilla, and ginger. Whisk to thoroughly combine until smooth. Add to dry ingredients, stirring lightly until all wet ingredients are incorporated and you can’t see any extra flour bits. In small bowl, coat blueberries with 1/2 T gf flour to prevent them from sinking in batter.

Gently fold in blueberries to mixture, being carefully not to burst them. Batter will be very thick! Pour into loaf pan and smooth top with spatula. Bake for 40-50 minutes, until toothpick comes out clean. (If top of bread is getting too brown for your liking around 35 minute mark, feel free to cover with foil.) Remove from oven, let cool for 5 minutes in pan. Transfer bread from loaf pan to baking rack to finish cooling.