Huckleberries or similar berries can be used in place of the blueberries.

Blueberry Yogurt Pound Cake

1 cup butter, softened
1 1/3 cups granulated sugar
3 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups blueberries (if frozen, unthawed)

1 teaspoon all-purpose flour
1 cup plain yogurt
3/4 cup orange juice
1 tablespoon grated orange peel
Powdered sugar (optional)

1. Preheat oven to 350°F (175°C). Grease and flour a 9 to 10-inch tube or Bundt pan; set aside.
2. In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time. Set aside. (This is the creamed mixture)
3. In second bowl, combine 3 cups flour, baking soda and salt. (This is the dry mixture.)
4. In a third bowl mix together yogurt, orange juice and rind. (This is the wet mixture)
5. Alternately, in three parts, add the dry and wet mixtures to the creamed mixtures, starting with the dry mixture until all is combined and mixed well.
6. Toss the blueberries with the 1 teaspoon flour and then gently fold them into cake batter.
7. Pour batter into prepared pan. Tap pan lightly to release air bubbles and smooth top.
8. Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean.
9. Let cool for 15 minutes in pan, the remove and cool on rack.
10. Before serving, sift powdered sugar over top, if desired.

Makes 12 servings.