5.0 from 6 votes
Blueberry Yogurt Pound Cake
This blueberry yogurt pound cake is moist and fluffy with a delicate crumb and hint of orange zest!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 387 kcal
Course:
Dessert , Breakfast , Snacks , Brunch
Cuisine:
American
Ingredients
- 1 cup butter softened
- 1¼ cups granulated sugar
- 3 large eggs (room temperature)
- 3 cups all purpose flour
- 1½ teaspoons baking soda
- 1 pinch salt (if using unsalted butter then add ½ teaspoon)
- 2 cups blueberries
- 1 cup PLAIN yogurt
- ¾ cup orange juice
- 1 tablespoon orange zest
EXTRAS
- 2-3 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray a 10 inch bundt or tube pan.
- In a large bowl or stand mixer cream the butter until fluffy 1-2 minutes, add the sugar and beat until fluffy and light, 5-8 minutes, beat in the eggs one at a time.
- In a large bowl whisk together the flour, baking soda and salt, stir in the blueberries.
- In a small bowl stir together the yogurt, orange juice and zest.
- Alternately add the dry ingredients and the orange juice mixture to the creamed butter mixture. Starting with the dry for three additions and the orange juice for 2 additions.
- Transfer the batter to the prepared pan, smooth the top of the batter, lightly tap the pan on a flat surface to release air bubbles. Bake for approximately 50-70 minutes or until tested done with a toothpick, when it is dry or a few crumbs attached the cake is done. Let cool 15 minutes in the pan then remove to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Cup of Yum
Notes
- I recommended using a full fat plain yogurt or full fat Greek yogurt. Using a sweetened yogurt will make your cake too sweet.
- Instead of fresh blueberries you can add frozen, do not thaw them this will prevent them bleeding into the batter. Any other other berry should work. Try raspberries, blackberries or pitted cherries. Strawberries you will want to dice and then pat dry to remove excess moisture.
- Store leftover blueberry and yogurt pound cake in an airtight container at room temperature for up to 3 days. You can also freeze leftovers by wrapping slices tightly in plastic wrap then foil. Store in an airtight container or freezer bag for up to 3 months. Thaw wrapped at room temperature then enjoy.
Nutrition Information
Calories
387kcal
(19%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
290mg
(12%)
Potassium
138mg
(4%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
607IU
(12%)
Vitamin C
11mg
(12%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 387
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 290mg | 12% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.