Peach Blueberry Yogurt Loaf with Peach Balsamic Glaze

Peach blueberry yogurt loaf with Peach Balsamic glaze, fresh fruit, and Olive & Vyne Peach White Balsamic.
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A Fresh, Fruit-Filled Loaf for Summer

Fresh peaches, juicy blueberries, Greek yogurt, and extra virgin olive oil come together in this tender summer loaf finished with a simple Peach White Balsamic glaze.

The batter comes together in one bowl with familiar baking ingredients, making this an approachable recipe for breakfast, brunch, afternoon tea, or a lightly sweet dessert. Every slice is dotted with colorful summer fruit, while the yogurt and olive oil help create a soft, moist crumb.

Why Bake with Peach White Balsamic?

Balsamic vinegar may not be the first ingredient that comes to mind for baking, but flavored white balsamic can add both fruit-forward flavor and gentle acidity to cakes, muffins, and quick breads.

In this loaf, Olive & Vyne Peach White Balsamic enhances the fresh diced peach while adding a subtle tang that keeps the finished bread from tasting one-dimensionally sweet. It also works with the baking soda to support a light, tender texture.

We use Peach White Balsamic again in the glaze, where its sweet-tart flavor balances the powdered sugar and gives the finished loaf another layer of peach flavor.

Greek Yogurt and Olive Oil Keep It Tender

Greek yogurt brings moisture and a slight tang to the batter without making the loaf heavy. Olive oil provides richness and helps the bread stay tender even after it has cooled.

Olive & Vyne Organic Extra Virgin Olive Oil is our preferred choice here because its lighter flavor allows the peaches, blueberries, vanilla, and balsamic to remain at the center of the recipe.

For a citrus-forward variation, Meyer Lemon Olive Oil can be substituted for some or all of the Organic EVOO. The added lemon flavor pairs naturally with blueberries and gives the loaf a brighter finish.

Tips for the Best Peach Blueberry Loaf

Choose a ripe but still-firm peach. Very soft fruit can release excess moisture into the batter, while a firmer peach will hold its shape and create distinct pockets of fruit throughout the loaf.

After washing the blueberries, dry them thoroughly before folding them into the batter. Fold both fruits in gently and mix only until they are evenly distributed. Overmixing can create a tougher, denser loaf.

A few reserved blueberries and peach pieces can be scattered over the batter before baking for extra color on top.

Because quick breads continue setting as they cool, allow the loaf to rest in its pan for 10–15 minutes before transferring it to a wire rack. Wait until it is completely cool before adding the glaze so the topping stays creamy and opaque instead of melting into the bread.

Serving and Storing Your Loaf

Serve the loaf in thick slices with coffee or tea, add it to a brunch spread, or enjoy it as a simple summer dessert. It would also make a lovely addition to an afternoon tea menu or seasonal breakfast board.

Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer storage. Bring refrigerated slices closer to room temperature before serving for the softest texture.

Featured Flavor: Peach White Balsamic

Olive & Vyne Peach White Balsamic brings smooth peach flavor and lively acidity to vinaigrettes, marinades, drinks, fruit dishes, glazes, and even baked goods.

Looking for more ways to use it? Try our Peach-Jalapeño Glazed Chicken for an easy sweet-and-savory dinner or make Peach Balsamic Breakfast Bars for another fruit-filled treat.

Use the recipe card below for the full ingredient list and step-by-step instructions.

Adapted from the Easy Peach Blueberry Loaf by Stella Drivas of Hungry Happens.

Peach Blueberry Yogurt Loaf with Peach Balsamic Glaze

Olive and Vyne
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Fresh peaches and blueberries are folded into a tender Greek yogurt and olive oil loaf flavored with Peach White Balsamic. A simple Peach Balsamic glaze adds a sweet-tangy finish perfect for breakfast, brunch, afternoon tea, or dessert.

Glazed peach blueberry yogurt loaf sliced on a wooden board with fresh peaches and blueberries.
Category Breakfast
Cuisine American
Servings 10
Prep Time 15 minutes
Cook Time 55 minutes
Calories 0
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Ingredients

Peach Blueberry Loaf

  • 2 large eggs, lightly beaten

  • ½ cup granulated sugar

  • ⅓ cup Organic Extra Virgin Olive Oil

  • 1 cup plain Greek yogurt

  • ¼ cup Peach White Balsamic Vinegar

  • 1 tsp vanilla extract

  • 1¾ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 small ripe but firm peach, diced

  • 1 cup fresh blueberries

Peach Balsamic Glaze

  • 1 cup powdered sugar

  • 1 TBSP Peach White Balsamic Vinegar

  • 1 TBSP heavy cream, plus more as needed

  • Pinch of salt

Directions

  1. Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift out the loaf.

  2. In a large bowl, whisk together the eggs and sugar until smooth. Add the Organic Extra Virgin Olive Oil, Greek yogurt, Peach White Balsamic, and vanilla. Whisk until thoroughly combined.

  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

  4. Add the dry ingredients to the wet ingredients. Stir gently until just a few streaks of flour remain.

  5. Toss the diced peach and blueberries with approximately 1 TBSP of the measured dry mixture. Gently fold the fruit into the batter just until evenly distributed. Do not overmix.

  6. Transfer the batter to the prepared loaf pan and smooth the top. If desired, reserve a few peach pieces and blueberries to scatter over the batter.

  7. Bake for 55–65 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.

  8. Allow the loaf to cool in the pan for 10–15 minutes. Use the parchment to lift it from the pan, then transfer it to a wire rack and cool completely.

  9. To make the glaze, whisk together the powdered sugar, Peach White Balsamic, heavy cream, and a small pinch of salt. Add additional cream ½ tsp at a time until the glaze reaches a thick but pourable consistency.

  10. Drizzle the glaze over the completely cooled loaf. Allow it to set for approximately 15 minutes before slicing and serving.

Recipe Notes

Choose a ripe but still-firm peach. Very soft fruit can add too much moisture to the batter.

Dry the blueberries thoroughly before adding them. If using frozen blueberries, add them directly from the freezer without thawing.

Mix only until the flour and fruit are incorporated. Overmixing can create a dense or tough loaf.

Olive & Vyne Organic Extra Virgin Olive Oil keeps the flavor light and allows the fruit to shine. Meyer Lemon Olive Oil may be substituted for a brighter citrus variation.

Baking time can vary by loaf pan and oven. Begin checking the center around 55 minutes.

The loaf must cool completely before glazing or the glaze will melt into the surface.

Store covered at room temperature for up to two days or refrigerate for longer storage.

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