Blueberry Yogurt Pound Cake
|Butter||1 Cup (16 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Blueberries||2 Cup (32 tbs)|
|Plain yogurt||250 Milliliter|
|Orange juice||175 Milliliter|
|Grated orange rind||1 Tablespoon|
|Icing sugar||15 Milliliter|
In large bowl, cream butter until fluffy; beat in sugar until light and fluffy, 5 to 8 minutes.
Beat in eggs, one at a time.
In separate bowl, stir together flour, baking soda and salt; mix in berries.
Stir together yogurt, orange juice and rind.
Alternately add dry and wet mixtures to creamed mixture, making 3 additions of dry and 2 of wet.
Pour batter into well-greased and floured deep 9- or 10-inch (3 L) tube or Bunt pan; smooth top and tap pan lightly on work surface to release air bubbles.
Bake in 350Ã‚Â°F (180CC) oven for 60 to 70 minutes or until tester inserted in center comes out clean.
Let cool for 15 minutes in pan.
Turn out onto rack to cool completely.
To serve, set on doily-lined plate and sieve icing sugar over.