Quick Berry Breakfast Bread

One bowl, no mixer, no yeast · fold in whatever the garden gave

1 loaf · 10 min

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2 cups flour
¾ cup sugar
2 tsp baking powder · ½ tsp baking soda · ½ tsp salt
2 eggs
1 cup plain yogurt (or buttermilk, or sour cream)
⅓ cup neutral oil or melted butter · 1 tsp vanilla
zest of a lemon (optional, but bright)
1½ cups garden berries, tossed in a spoon of flour

What you need

2 cups flour

¾ cup sugar

2 tsp baking powder · ½ tsp baking soda · ½ tsp salt

2 eggs

1 cup plain yogurt (or buttermilk, or sour cream)

⅓ cup neutral oil or melted butter · 1 tsp vanilla

zest of a lemon (optional, but bright)

1½ cups garden berries, tossed in a spoon of flour

Heat & grease. Oven to 350°F; grease a loaf pan (or line a muffin tin).
Dry, then wet. Whisk the flour, sugar, baking powder, soda, and salt. Make a well and whisk in the eggs, yogurt, oil, vanilla, and zest.
Barely combine. Fold the wet into the dry just until no flour streaks remain — a lumpy batter is the goal. Overmixing is what makes quick bread tough and tunnelly.
Fold in the berries. Add the flour-tossed berries with a couple of gentle turns — the light flour coat keeps them from sinking to the bottom.
Bake. Scrape into the pan; bake 50–60 min for a loaf (18–22 for muffins) until a tester comes out clean. Cool 10 min before turning out.

Steps — tap one to keep your place

1. Heat & grease. Oven to 350°F; grease a loaf pan (or line a muffin tin).

2. Dry, then wet. Whisk the flour, sugar, baking powder, soda, and salt. Make a well and whisk in the eggs, yogurt, oil, vanilla, and zest.

3. Barely combine. Fold the wet into the dry just until no flour streaks remain — a lumpy batter is the goal. Overmixing is what makes quick bread tough and tunnelly.

4. Fold in the berries. Add the flour-tossed berries with a couple of gentle turns — the light flour coat keeps them from sinking to the bottom.

5. Bake. Scrape into the pan; bake 50–60 min for a loaf (18–22 for muffins) until a tester comes out clean. Cool 10 min before turning out.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.