Blueberry Yogurt Pound Cake
Moist, tender, and bursting with juicy berries, this Blueberry Yogurt Pound Cake is the perfect marriage of rich flavor and light texture. Made with wholesome Greek yogurt for a creamy tang and fresh blueberries for bursts of fruity sweetness, this cake bakes to golden perfection in just about an hour. The addition of vanilla adds a warm, comforting aroma, while a dusting of powdered sugar gives it a touch of elegance. Ideal as a dessert, breakfast treat, or afternoon snack, this pound cake strikes a delightful balance between indulgence and simplicity. Whether you're hosting brunch or craving something homemade, this recipe is as easy to prepare as it is to enjoy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Plain Greek yogurt
- 1.25 cups Fresh blueberries
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Switch to low speed and add the Greek yogurt, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no lumps remain. Be careful not to overmix.
Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Check around the 50-minute mark to avoid overbaking.
Remove the pound cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, sprinkle powdered sugar on top for garnish before slicing and serving.
Nutrition Facts
Calories |
3011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 1478 mg | 64% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 242.0 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 365 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
