No. 231: Blueberry Pecan Bread

This week, Bon Appetit shared common culinary school recipes with readers. It's a bargain compared to $40,000 in tuition for the CIA.

I am especially intrigued by the recipes for mini herbed pommes anna and how to fillet and cook a whole fish. I'd still argue culinary school is a good place to learn the latter.

Blueberry Pecan Bread

This recipe is in my wheelhouse. No instruction needed.


1 1/2 cup pecans, lightly toasted and coarsely chopped
1 1/2 cup blueberries, fresh or forzen
3 cups wall-purpose flour
1 1/4 cup granulated sugar
4 teaspoons baking powder
3/4 teaspoons salt
1/2 cup unsalted butter, melted
1/3 cup plain Greek yogurt
3/4 cups milk
2 eggs

To make

Preheat oven to 350 degrees. Coat the inside of one large loaf pan with cooking spray.

Gently toss together the blueberries with 1/4 cup flour. Evenly sprinkle a 1/2 cup of pecans over the bottom of the pan.

Loaf pan

Combine the remaining flour, sugar, baking powder, and salt in a large bowl. Whisk together melted butter, yogurt, milk, and eggs. Add yogurt mixture to flour mixture. Stir until just combined. Don’t over mix. Add the remaining pecans and blueberries.


Spread batter into prepared pan. Bake for 75 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Let pan cool on a wire rack for 15 minutes. Remove warm bread from the pan and allow to cool completely before slicing.

The results

This loaf was so simple, but so good. I loved the crumbly pecan bottom and nutty crunch throughout.

Final slices

Watch the height on this loaf, though! The yogurt creates an airy texture that helps this go well above the pan edges.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina