Blueberry Yogurt Pound Cake
This blueberry yogurt pound cake is moist and fluffy with a delicate crumb and hint of orange zest! Dusted with powdered sugar, it’s perfect for dessert or to enjoy with a cup of tea or coffee.
This blueberry yogurt pound cake is a light and refreshing cake for spring or summer! It’s the best combination of my easy yogurt cake and recipe for blueberry cake with a hint of orange zest like my favorite Italian orange cake!
Using yogurt in the cake makes it moist yet not too overly dense and heavy. The sweet juicy blueberries add a burst of freshness and makes this a blueberry recipe everyone needs to try for brunch or dessert!
Recipe Ingredients
- Butter softened: I use salted butter that has been softened to room temperature.
- Granulated sugar: This adds sweetness to the pound cake.
- Eggs: I used three large eggs, also at room temperature.
- All-purpose flour: This type of flour adds the best texture for a pound cake.
- Baking soda: Adds lift and rise since this cake does not use yeast.
- Salt: Just a pinch if using salted butter but if using unsalted butter then add ½ teaspoon.
- Blueberries: Fresh blueberries or frozen blueberries can be used. Do not thaw frozen blueberries.
- Plain yogurt: Instead of milk, this blueberry pound cake uses yogurt for a moist, dense texture.
- Orange juice: I prefer freshly squeezed orange juice, otherwise your cake will be overly sweet.
- Orange zest: The zest of one orange adds the perfect burst of flavor.
- Powdered sugar: Also called confectioners sugar, this is used to dust the top of the cake before serving.
Variations
- Add-ins: Add in white chocolate chips or chopped nuts.
- Zest: Substitute orange juice and orange zest for fresh lemon juice and lemon zest which is a popular pairing like in these lemon glazed blueberry baked donuts.
- Glaze: Add a simple icing sugar or citrus glaze on top. You could even add a crumb topping like I do in my lemon blueberry scones!
- Yogurt substitute: If you don’t have any yogurt, try sour cream!
How to Make Blueberry Yogurt Pound Cake
To start, in a large bowl or stand mixer using an electric mixer, cream the butter on medium speed until fluffy, add the sugar and beat until fluffy and light, beat in the eggs one at a time.
Next, in a medium bowl whisk together the flour, baking soda and salt, fold in the blueberries.
In a separate bowl, stir together the wet ingredients including the yogurt, orange juice and zest.
Now, using a rubber spatula, alternately fold the dry ingredients and the orange juice wet mixture into the creamed butter mixture. For the best tender texture, fold gently and don’t over stir the batter.
Transfer the cake batter to the prepared bundt pan, smooth the top of the batter and bake until a toothpick inserted into the center of the cake comes out clean.
Cool for 15 minutes in the pan then remove to a wire rack to cool completely. Dust with powdered sugar before serving.
Recipe tips
- Grease and flour pan well: This helps remove it from the pan without it sticking.
- Oven temperatures will vary: Your blueberry and yoghurt cake could be done in 50 minutes or take up to 70 minutes. Start checking for doneness at 50 minutes and cover with aluminum foil if it starts to brown too quickly. .
- Bake on the middle rack: This will help the cake bake more evenly.
- Type of pan: You can also put this in a round cake pan or try a loaf pan to make a blueberry yogurt loaf cake.
- Yield: This makes one pound cake which is about 10-12 slices depending on how you slice it!
How to Store Blueberry Pound Cake
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.
Can I use oil instead of butter?
I love to use butter in cake for the rich taste and while usually you can substitute olive oil or vegetable oil for butter, in this case since we are creaming the butter first, I don’t recommend the substitute. Creaming the butter adds a light and airy texture to the cake which can’t be done with oil.
How to prevent blueberries from sinking to the bottom of the cake?
This recipe has you toss the blueberries with the flour mixture which should prevent them from sinking! Don’t forget this step.
More Blueberry Dessert Recipes
- Easy Ricotta Blueberry Strudel
- No Bake Blueberry Cheesecake
- Lemon Ricotta Pancakes with Blueberry Sauce
- Blueberry Crumb Cake
- Blueberry Cream Cheese Danish
The delicious Blueberry Pound Cake is perfect for dessert or even brunch! I hope you enjoy it too.
Blueberry Yogurt Pound Cake
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!
I made this, tastes delicious but the colour is bluish not a lovely golden yellow like yours. What went wrong?
Hi Esther, I don’t think anything went wrong, your blueberries were probably juicier than mine were. Glad you enjoyed it though. Take care!
So good! This cakes is so fluffy and so good, i love blueberries in this cake, it makes everything so much better.
Hi Alexia, thanks so much so glad you enjoyed it. Take care!
Do you think cranberries could be used instead of blueberries?
Hi Anne, I think that would work, if you used dried cranberries be sure to soak them in boiling water for about 15-20 minutes, that way they don’t take moisture from the cake when baking. Let me know how it goes. Take care!
would love to try this with lemon//what do u think? hopw wpuld i do that?
Hi Carolyn, I have never tested it as lemon, but what I would probably do is add 1-2 tablespoons of lemon zest, substitute the orange juice with 2-3 tablespoons of lemon juice and the remaining liquid with milk, probably 2% or less fat. If you try it let me know how it goes. Take care!