Blueberry Yogurt Pound Cake Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Granulated sugar | 1⁄3 Cup (5.33 tbs) | |
| Eggs | 3 | |
| All purpose flour | 3 Cup (48 tbs) | |
| Baking soda | 1 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Blueberries | 2 Cup (32 tbs) | |
| Plain yogurt | 250 Milliliter | |
| Orange juice | 175 Milliliter | |
| Grated orange rind | 1 Tablespoon | |
| Icing sugar | 15 Milliliter |
Nutrition Facts
Serving size
Calories 327 Calories from Fat 154
% Daily Value*
Total Fat 18 g27%
Saturated Fat 10.5 g52.6%
Trans Fat 0 g
Cholesterol 95.9 mg32%
Sodium 282 mg11.7%
Total Carbohydrates 37 g12.4%
Dietary Fiber 1.6 g6.4%
Sugars 11.6 g
Protein 6 g12%
Vitamin A 12% Vitamin C 19.1%
Calcium 4.6% Iron 10%
*Based on a 2000 Calorie diet
Directions
Beat in eggs, one at a time.
In separate bowl, stir together flour, baking soda and salt; mix in berries.
Stir together yogurt, orange juice and rind.
Alternately add dry and wet mixtures to creamed mixture, making 3 additions of dry and 2 of wet.
Pour batter into well-greased and floured deep 9- or 10-inch (3 L) tube or Bunt pan; smooth top and tap pan lightly on work surface to release air bubbles.
Bake in 350°F (180CC) oven for 60 to 70 minutes or until tester inserted in center comes out clean.
Let cool for 15 minutes in pan.
Turn out onto rack to cool completely.
To serve, set on doily-lined plate and sieve icing sugar over.
Chef
