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Blueberry Yogurt Pound Cake

Country.Chef's picture
Ingredients
  Butter 1 Cup (16 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Eggs 3
  All purpose flour 3 Cup (48 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Salt 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
Directions

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 350°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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Breakfast
Method: 
Baked
Dish: 
Cake
Servings: 
12

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