Brenda's Best Blueberry Yogurt Pound Cake

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Total Time
1hr 25mins
Prep
25 mins
Cook
1 hr

A very moist and dense pound cake. Always gets rave reviews!! Perfect for quieting the afternoon tummy-grumblies with a coffe or tea.

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Ingredients

Nutrition

Directions

  1. In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
  2. Beat in eggs, one at a time.
  3. In a second bowl sift together flour, baking soda and salt.
  4. In a third bowl mix together yogurt, orange juice and rind.
  5. Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
  6. Stir in blueberries.
  7. Pour batter into well greased and floured 9" or 10" tube or Bundt pan.
  8. Tap pan lightly to release air bubbles and smooth top.
  9. Bake at 350F for 60-70 minutes or until knife comes out clean.
  10. Let cool for 15 minutes in pan, the remove and cool on rack.
  11. Before serving, sieve icing sugar over top.
Most Helpful

I am all but a beginner with baking, and this was an easy recipe. This was a pretty good cake. I liked the tang of the orange. I used plain nonfat yogurt because that's what I had. Because I didn't have blueberries, I substituted 1 1/2 c. frozen whole cherries for the blueberries. This worked pretty well, and the cake baked up nicely.

5 5

This was highly enjoyable. I didn't have any plain yoghurt on hand so used low-fat yoghurt with honey. Seemed to work OK. Made a nice big cake, so in theory it SHOULD last a couple of days, probably not though, it is too good to last too long.