Ingredients for Brenda's Best Blueberry Yogurt Pound Cake
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- Not used in recipe
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1 cup plain whole milk yogurt
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 2-3 tablespoons milk or orange juice (for glaze)
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How to Make Brenda's Best Blueberry Yogurt Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a third bowl, combine the yogurt and blueberries. Gently fold the yogurt mixture into the dry ingredients until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Pour batter into the prepared loaf pan and bake for 85 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
108g
Fat
52g
Carbs
17g
