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Blueberry Yogurt Pound Cake recipe

Huckleberries or similar berries can beused in place of the blueberries.

Recipe: Blueberry YogurtPound Cake

1 cup butter, softened
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)

  • 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.

    Makes 12 servings.


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  • Comments

    1 Comment


    Spiced Yogurt Pound Cake Recipe – This is a rich, moist and delicious spiced pound cake I have had since 1974 and always make it during fall and winter months. NutritionPopup ?

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