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Blueberry Yogurt Pound Cake

Country.Chef's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size

Calories 327 Calories from Fat 154

% Daily Value*

Total Fat 18 g27%

Saturated Fat 10.5 g52.6%

Trans Fat 0 g

Cholesterol 95.9 mg32%

Sodium 282 mg11.7%

Total Carbohydrates 37 g12.4%

Dietary Fiber 1.6 g6.4%

Sugars 11.6 g

Protein 6 g12%

Vitamin A 12% Vitamin C 19.1%

Calcium 4.6% Iron 10%

*Based on a 2000 Calorie diet

Blueberry Yogurt Pound Cake Recipe