Blueberry Yogurt Pound Cake Recipe

Name: Blueberry Yogurt Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 1/3 cups sugar; 3 eggs; 3 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 cups blueberries; 1 cup yogurt; 3/4 cup orange juice; 1 tablespoon grated orange rind; icing sugar

Servings: persons

1 cup butter
1 1/3 cups sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups blueberries
1 cup yogurt
3/4 cup orange juice
1 tablespoon grated orange rind
icing sugar

1
Preheat oven to 350u00b0F In large bowl, cream butter until fluffy. Beat in sugar until mixture is light and fluffy, 5 to 8 minutes. Beat in eggs one at a time. Stir or sift together flour, baking soda and salt; mix in berries. In separate bowl, stir together yogurt, orange juice and rind. Mix 1/3 of the dry ingredients into batter; add half of the yogurt mixture. Stir in another third of the dry ingredients, then remaining yogurt mixture and dry ingredients. Pour into well-greased and floured deep 9 or 10 inch tube or bundt pan; smooth top and tap pan lightly on work surface to remove air bubbles. Bake for 60 to 70 minutes or until tester inserted in centre comes out clean and cake is well-risen. Let cool for 15 minutes. Dust with icing sugar.

1200

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter, 1 1/3 cups sugar, 3 eggs, 3 cups all-purpose flour, and more.

Yes, Blueberry Yogurt Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Yogurt Pound Cake

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