If you’re looking for an easy, healthy bake for little ones, this Blueberry Yogurt Loaf is perfect for both babies and toddlers. It’s soft, naturally sweetened, and full of nourishing ingredients that support growth and development – especially for babies just starting solids!
This recipe uses 1 cup of whole milk yogurt, which is packed with healthy fats, calcium, and protein – all essential for your baby’s brain development and bone health. The yogurt also keeps the loaf incredibly moist and tender, making it easy for babies to gum and for toddlers to enjoy without any added sugar.
I love recipes like this because they make me feel confident about what I’m giving my baby —-every ingredient is wholesome and simple, with no hidden sugar or additives. After baking this loaf, my toddler actually had two slices right away, which says it all! It’s the kind of bake that feels just as nourishing as it is delicious, and I’ll definitely be making this one again 🙂
Why You’ll Love This Recipe
- Baby-safe and toddler-approved: No refined sugar, no salt, and gentle on little tummies.
- Nutrient-rich: Yogurt adds healthy fats and probiotics, while blueberries bring antioxidants and fiber.
- Soft and moist texture: Easy to hold for baby-led weaning and melts in your baby’s mouth.
- Meal-prep friendly: Freezes beautifully and makes a quick breakfast or snack during the week.
This loaf is perfect for meal prep – bake it once, slice it, and store it in the fridge or freezer for quick, nourishing snacks all week long. It’s a great option for mornings when you need something fast, and it pairs perfectly with yogurt, nut butter, or mashed fruit for toddlers!
The texture stays soft even after freezing, and it’s a great way to offer a nutrient-dense, homemade snack that feels like a treat. Plus, you can mix it up with other berries like blackberries or raspberries for variety – the flavor stays naturally sweet and gentle for little taste buds.
Blueberry Yogurt Loaf (Baby & Toddler Friendly)
Ingredients
- 1 cup plain whole milk yogurt Greek or regular
- 1 large egg
- 1 mashed ripened banana
- 1 cup all-purpose flour
- 1 tablespoon milk of choice
- ½ teaspoon baking powder optional for a little fluff, can be omitted for extra soft texture
- ½ cup blueberries fresh or thawed if frozen, i cut them into fourths
- ½ teaspoon cinnamon optional
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
- In a medium bowl, whisk together yogurt, egg, and mashed banana until smooth.
- Add the flour, baking powder (if using), and cinnamon. Stir until just combined. Fold in the blueberries gently.
- If the batter feels too thick, add 1 tablespoon of milk to loosen it slightly.
- Pour into the loaf pan and bake for 30–40 minutes, or until the top is set and a toothpick comes out clean. Let it cool completely before slicing into soft strips or small cubes for your baby.
Notes
- Refrigerate for up to 3 days.
- Freeze slices for up to 2 months. Reheat by covering with a wet paper towel and microwave for 20-30 seconds, adding extra 10 seconds as needed.
