Blueberry Yogurt Pound Cake Recipe

Again posting a baking recipe in sequence to the blog. This recipe is off to Swathi’s baking partners challenge. She suggested a pound cake with flavor of our choice. I went for blueberry yogurt pound cake. I adapted the recipe

like instead of heavy cream I went for yogurt and some leavening/raising agents. This yogurt based pound cake is very soft , pillow like texture and fully loaded with healthy blueberries. Definitely this is among kids friendly recipe and I have to make it again for kids probably this week!!!

Recipe Source :- Adapted From Here

Ingredients
All-Purpose Flour/Maida – 2n1/2 Cups
Fresh Blueberries – 1 Cup
Unsalted Butter – 3/4 Cup (1.5 Stick)
Eggs – 3 Large
Thick Yogurt (Strained Yogurt or Greek yogurt works here) 3/4-1 Cup
Baking Powder – 1and1/2 tsp
Baking Soda – 1tsp
Granulated Sugar – 1 Cup
Lemon Juice – 1tsp
Salt -1/4tsp
Vanilla Extract – 1n1/2tsp
Grated zest of 1/2 large lemon or Orange
I have used 1 9 inch and 2 inch loaf pans(shown below) you can use 1-10 inch tube or bundt pan to make it.

Blueberry Yogurt Pound Cake Preparation

• Wash the berries and keep aside and make the other stuffs ready.
• Put oven rack in middle position, but do not preheat oven.
• Generously grease the pan with butter and dust with flour, knocking out excess flour, keep aside.
• Sift together sifted flour, baking powder and soda and salt into a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
• Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low and add half of flour, then all of yogurt, then remaining flour, mixing well after each addition.

• Scrape down side of bowl, then beat at medium-high speed 5 minutes by this time batter will become creamier and satiny.
• Gently fold the water strained blueberries and lemon or orange zest (Stepwise Pic 1).
• Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles (Pic 2).
• Place pan in (cold) oven and turn oven temperature to 350°F.
• Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 50 minutes – 1 hour approx (Pic 3).

• Cool cake in pan on a rack for 30 minutes.
• Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely, approx an hour.
• Slice and serve it 🙂 (Pic 4)

Note

1. Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.