Soft Berry Yogurt Loaf Recipe
Fresh berries are fleeting — here one season, gone the next. But dried berries? They stay with us year-round. With their intense flavour, vibrant colour, and natural sweetness, they’re a pantry staple that brings comfort across cultures — from the soft, fruity loaves served at Japanese tea-time to rustic breakfast buns in Europe.
This loaf combines the tang of yoghurt with the chew of dried berries to create a tender, moist crumb and just the right hint of sweetness. It’s the kind of everyday cake that’s perfect with tea, yet special enough to serve warm with a little butter or jam.
Why Dried Berries Work So Well
Dried berries hold their shape, won’t water down your batter, and offer controlled bursts of flavour. They work beautifully in muffins, cookies, loaves, and even festive bakes. In this yoghurt loaf, they bring both texture and depth without overpowering the delicate crumb.
Some Favourite Dried Berries to Try
1. Ocean Spray Craisins Original Dried Cranberries
Tart and lively, perfect for scones, cookies, and loaves.
2. Herbaila Whole Dried Blueberries (No Sugar Added)
Deep, jammy flavour that melts beautifully into muffins or buttery cakes.
3. Sun-Maid Dried Mixed Berries
A colourful blend ideal for rustic bakes or Japanese-style milk bread.
4. Brookside Dark Chocolate, Açaí & Blueberry
These are a delightful crossover between snack and ingredient. While not a traditional baking mix-in, they work beautifully chopped into cookie doughs, folded into brownie batter, or gently pressed onto the top of a loaf before baking for a glossy dark-chocolate finish. They’re also perfect on the side of a tea-time slice — and, in my case, ideal for snacking almost anytime and anywhere.
Serving Tip
Enjoy this loaf slightly warm, with a knob of butter or a dollop of crème fraîche. It keeps well for a few days and makes a lovely addition to lunchboxes or afternoon tea.
Where to Buy the Berries
Ocean Spray Craisins Original Dried Cranberries
Ingredients
- 120g plain yoghurt (preferably full fat)
- 120g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- 100g dried berries (cranberries, blueberries, or a mix)
- 1 tbsp plain flour (for tossing the berries)
- GLAZE (Optional)
- 2 tbsp icing sugar
- 1 tsp lemon juice or water
Instructions
- Preheat the oven to 175°C (fan 160°C). Grease and line a 9 x 5 inch loaf tin.
- In a small bowl, toss the dried berries with 1 tbsp flour to prevent them from sinking during baking. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each. Stir in the vanilla extract and yoghurt.
- Sift in the flour, baking powder, and salt. Fold gently to combine — do not overmix.
- Fold in the floured dried berries.
- Pour the batter into the prepared tin and smooth the top. Bake for 45–50 minutes, or until a skewer inserted in the centre comes out clean.
- Let cool in the tin for 10 minutes before transferring to a wire rack.
- If using the glaze, mix icing sugar with lemon juice or water and drizzle over the cooled loaf.
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