Huckleberries or similar berries can beused in place of the blueberries.
Recipe: Blueberry YogurtPound Cake
1 cup butter, softened
Preheat oven to 350°F (175°C).Grease and flour a 9 to 10-inch tube or Bundt pan; set aside.
In a large bowl, cream butter until fluffy;beat in sugar until light and fluffy, about 5 minutes. Beat ineggs, one at a time. Set aside. (This is the creamed mixture)
In second bowl, combine 3 cups flour,baking soda and salt. (This is the dry mixture.)
In a third bowl mix together yogurt, orangejuice and rind. (This is the wet mixture)
Alternately, in three parts, add the dryand wet mixtures to the creamed mixtures, starting with the drymixture until all is combined and mixed well.
Toss the blueberries with the 1 teaspoonflour and then gently fold them into cake batter.
Pour batter into prepared pan. Tap panlightly to release air bubbles and smooth top.
Bake for 60 to 70 minutes or until woodenpick inserted in center comes out clean.
Let cool for 15 minutes in pan, the removeand cool on rack.
Before serving, sift powdered sugar overtop, if desired.
1 1/3 cups granulated sugar
3 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups blueberries (if frozen, unthawed)1 teaspoon all-purpose flour
1 cup plain yogurt
3/4 cup orange juice
1 tablespoon grated orange peel
Powdered sugar (optional)
Makes 12 servings.
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