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HomeItalian FoodBlueberry Yogurt Pound Cake Recipe

Blueberry Yogurt Pound Cake Recipe


This blueberry yogurt pound cake is moist and fluffy with a fragile crumb and trace of orange zest! Dusted with powdered sugar, it’s excellent for dessert or to get pleasure from with a cup of tea or espresso.

Blueberry pound cake on a white cake stand.

 

This blueberry yogurt pound cake is a light-weight and refreshing cake for spring or summer season! It’s the very best mixture of my straightforward yogurt cake and recipe for blueberry cake with a touch of orange zest like my favourite Italian orange cake!

Utilizing yogurt within the cake makes it moist but not too overly dense and heavy. The candy juicy blueberries add a burst of freshness and makes this a blueberry recipe everybody must strive for brunch or dessert!

Recipe Substances

  • Butter softened: I exploit salted butter that has been softened to room temperature.
  • Granulated sugar: This provides sweetness to the pound cake.
  • Eggs: I used three massive eggs, additionally at room temperature. 
  • All-purpose flour: This kind of flour provides the very best texture for a pound cake.
  • Baking soda: Provides raise and rise since this cake doesn’t use yeast.
  • Salt: Only a pinch if utilizing salted butter but when utilizing unsalted butter then add ½ teaspoon.
  • Blueberries: Contemporary blueberries or frozen blueberries can be utilized. Don’t thaw frozen blueberries.
  • Plain yogurt: As a substitute of milk, this blueberry pound cake makes use of yogurt for a moist, dense texture. 
  • Orange juice: I want freshly squeezed orange juice, in any other case your cake might be overly candy.
  • Orange zest: The zest of 1 orange provides the right burst of taste.
  • Powdered sugar: Additionally known as confectioners sugar, that is used to mud the highest of the cake earlier than serving.
Ingredients for the recipe.Ingredients for the recipe.

Variations

  • Add-ins: Add in white chocolate chips or chopped nuts.
  • Zest: Substitute orange juice and orange zest for recent lemon juice and lemon zest which is a well-liked pairing like in these lemon glazed blueberry baked donuts.
  • Glaze: Add a easy icing sugar or citrus glaze on prime. You could possibly even add a crumb topping like I do in my lemon blueberry scones
  • Yogurt substitute: Should you don’t have any yogurt, strive bitter cream! 

Make Blueberry Yogurt Pound Cake

To start out, in a big bowl or stand mixer utilizing an electrical mixer, cream the butter on medium pace till fluffy, add the sugar and beat till fluffy and light-weight, beat within the eggs separately.

Beating the butter and adding the eggs.Beating the butter and adding the eggs.

Subsequent, in a medium bowl whisk collectively the flour, baking soda and salt, fold within the blueberries.

The dry ingredients whisked in a glass bowl.The dry ingredients whisked in a glass bowl.

In a separate bowl, stir collectively the moist elements together with the yogurt, orange juice and zest.

Orange juice, yogurt and zest mixed in a white bowl.Orange juice, yogurt and zest mixed in a white bowl.

Now, utilizing a rubber spatula, alternately fold the dry elements and the orange juice moist combination into the creamed butter combination. For the very best tender texture, fold gently and don’t over stir the batter.

The wet and dry ingredients folded in together in a glass bowl.The wet and dry ingredients folded in together in a glass bowl.

Switch the cake batter to the ready bundt pan, easy the highest of the batter and bake till a toothpick inserted into the middle of the cake comes out clear.

The batter in the prepared pan before baking.The batter in the prepared pan before baking.

Cool for quarter-hour within the pan then take away to a wire rack to chill fully. Mud with powdered sugar earlier than serving.

The cake in the pan baked.The cake in the pan baked.

Recipe suggestions

  • Grease and flour pan effectively: This helps take away it from the pan with out it sticking.
  • Oven temperatures will fluctuate: Your blueberry and yoghurt cake could possibly be accomplished in 50 minutes or take as much as 70 minutes. Begin checking for doneness at 50 minutes and canopy with aluminum foil if it begins to brown too rapidly. .
  • Bake on the center rack: It will assist the cake bake extra evenly. 
  • Kind of pan: You may also put this in a spherical cake pan or strive a loaf pan to make a blueberry yogurt loaf cake.
  • Yield: This makes one pound cake which is about 10-12 slices relying on the way you slice it!

Retailer Blueberry Pound Cake

Retailer leftover blueberry and yogurt pound cake in an hermetic container at room temperature for as much as 3 days. You may also freeze leftovers by wrapping slices tightly in plastic wrap then foil. Retailer in an hermetic container or freezer bag for as much as 3 months. Thaw wrapped at room temperature then get pleasure from. 

Cake on a cake stand with a slice on a white plate.Cake on a cake stand with a slice on a white plate.

Can I exploit oil as an alternative of butter?

I like to make use of butter in cake for the wealthy style and whereas often you may substitute olive oil or vegetable oil for butter, on this case since we’re creaming the butter first, I don’t advocate the substitute. Creaming the butter provides a light-weight and ethereal texture to the cake which may’t be accomplished with oil. 

forestall blueberries from sinking to the underside of the cake?

This recipe has you toss the blueberries with the flour combination which ought to forestall them from sinking! Don’t neglect this step. 

Extra Blueberry Dessert Recipes

A slice of cake on a white plate.A slice of cake on a white plate.

The scrumptious Blueberry Pound Cake is ideal for dessert and even brunch! I hope you get pleasure from it too.

  • 1 cup butter softened
  • cups granulated sugar
  • 3 massive eggs (room temperature)
  • 3 cups all goal flour
  • teaspoons baking soda
  • 1 pinch salt (if utilizing 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

Forestall your display from going darkish

  • Pre-heat oven to 350F/180C. Grease and flour or spray a ten inch bundt or tube pan.

  • In a big bowl or stand mixer cream the butter till fluffy 1-2 minutes, add the sugar and beat till fluffy and light-weight, 5-8 minutes, beat within the eggs separately.

  • In a big bowl whisk collectively the flour, baking soda and salt, stir within the blueberries.

  • In a small bowl stir collectively the yogurt, orange juice and zest.

  • Alternately add the dry elements and the orange juice combination to the creamed butter combination. Beginning with the dry for 3 additions and the orange juice for two additions.

  • Switch the batter to the ready pan, easy the highest of the batter, flippantly faucet the pan on a flat floor to launch air bubbles. Bake for about 50-70 minutes or till examined accomplished with a toothpick, when it’s dry or a number of crumbs connected the cake is finished. Let cool quarter-hour within the pan then take away to a wire rack to chill fully. Mud with powdered sugar earlier than serving. Take pleasure in!

I really helpful utilizing a full fats plain yogurt or full fats Greek yogurt. Utilizing a sweetened yogurt will make your cake too candy. 
As a substitute of recent blueberries you may add frozen, don’t thaw them this may forestall them bleeding into the batter. Another different berry ought to work. Strive raspberries, blackberries or pitted cherries. Strawberries you’ll want to cube after which pat dry to take away extra moisture. 
Retailer leftover blueberry and yogurt pound cake in an hermetic container at room temperature for as much as 3 days. You may also freeze leftovers by wrapping slices tightly in plastic wrap then foil. Retailer in an hermetic container or freezer bag for as much as 3 months. Thaw wrapped at room temperature then get pleasure from. 

Energy: 387kcal | Carbohydrates: 52g | Protein: 6g | Fats: 18g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 90mg | Sodium: 290mg | Potassium: 138mg | Fiber: 2g | Sugar: 27g | Vitamin A: 607IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg

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