Blueberry Yogurt Pound Cake

Blueberry pound cake on a white cake stand.

Print Recipe

5 from 3 votes

This blueberry yogurt pound cake is moist and fluffy with a delicate crumb and hint of orange zest!

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 387kcal

Author: Rosemary Molloy

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!

Notes

I recommended using a full fat plain yogurt or full fat Greek yogurt. Using a sweetened yogurt will make your cake too sweet.

Instead of fresh blueberries you can add frozen, do not thaw them this will prevent them bleeding into the batter. Any other other berry should work. Try raspberries, blackberries or pitted cherries. Strawberries you will want to dice and then pat dry to remove excess moisture.

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.

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