Blueberry Yogurt Pound Cake
Huckleberries, or other similar berries, can be used in place of the blueberries to make this rich, orange-kissed 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)
- Preheat oven to 350°F (175°C). Grease and flour a 9 to 10-inch tube or Bundt® pan; set aside.
- 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)
- In second bowl, combine 3 cups flour, baking soda and salt. (This is the dry mixture.)
- In a third bowl mix together yogurt, orange juice and rind. (This is the wet mixture)
- 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.
- Toss the blueberries with the 1 teaspoon flour and then gently fold them into cake batter.
- Pour batter into prepared pan. Tap pan lightly to release air bubbles and smooth top.
- Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean.
- Let cool for 15 minutes in pan, the remove and cool on rack.
- Before serving, sift powdered sugar over top, if desired.
Makes 12 servings.