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You are here: Home / Kids and Infant Corner / Blueberry Yogurt Pound Cake Recipe

Blueberry Yogurt Pound Cake Recipe

May 16, 2015 By Sangeetha Priya 6 Comments

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 – 2 and 1/2 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 – 1and1/2tsp
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.

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Filed Under: Bakery Cakes, Blueberry Recipes, Bread Varieties, Kids and Infant Corner, School Snack Recipes Tagged With: Baking n Biting, blueberries, Blueberry pound cake from scratch, Blueberry Yogurt Pound Cake, breakfast recipe, Christmas Holiday Bakes, Dessert, kids delight pound cake with yogurt, Kids n Infant Corner, Lunch Box Specials, Nitha Kitchen, tea time cake, yogurt pound cake recipe

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Comments

  1. Hamida H

    May 18, 2015 at 10:01 am

    Ola,
    A new day with a dish your kind! Fancy flapping gums on your goodies ♥

    http://indiapulse.sulekha.com/food-recipes/perfect-hamburger-buns-ladi-pav-soft-dinner-rolls-from-scratch_post_8614

    Your goodies winking on our wall is as good as marshmallowsJ

    Fancy your art of treating kitchen ♥♥♥

    http://indiapulse.sulekha.com/food-recipes/chili-paneer_post_8577
    http://indiapulse.sulekha.com/food-recipes/asian-siopao_post_8375
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    http://indiapulse.sulekha.com/food-recipes/soya-tikki-soya-cutlet_post_8769

    Bon Appetite
    I'd love to drop anchor in your lagoon,
    Hamida, Content Manager, Sulekha US
    HasanulhameedhaS@sulekha.net

    Reply
  2. Gayathri Ramanan

    May 18, 2015 at 3:49 am

    pound cake looks amazing…looks so good and perfect…

    Reply
  3. Sravanthi Jandhyala

    May 16, 2015 at 10:08 am

    No preheating required for this cake bake??

    Reply
  4. Marisa G

    May 16, 2015 at 7:14 am

    Beautiful Sangeetha. I'm going to bake mine now. I'm doubting about adding baking powder or not. I've just bought cream, but I would rather prefered adding yogourth. Next time. Cheers from Spain.

    Reply
  5. Sona S

    May 16, 2015 at 6:46 am

    The cake looks so soft and delicious.

    Reply
  6. Swathi Iyer

    May 16, 2015 at 4:30 am

    Looks perfect, I liked your variation.

    Reply

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