Brenda's Best Blueberry Yogurt Pound Cake

Moist, tender, and bursting with fresh blueberries, *Brenda's Best Blueberry Yogurt Pound Cake* is the ultimate homemade dessert for any occasion. This simple yet indulgent recipe uses creamy Greek yogurt for a beautifully tender crumb and enhances the flavor with a touch of vanilla. Coating the juicy blueberries in flour ensures they stay evenly distributed throughout the cake, creating bursts of sweetness in every bite. The cake is baked to golden perfection in just about an hour and can be finished with a dusting of powdered sugar for an elegant touch. Perfect as a breakfast treat, afternoon snack, or decadent dessert, this pound cake pairs wonderfully with a cup of coffee or tea. Whether you're hosting a special gathering or simply craving a sweet, fruit-filled confection, this blueberry yogurt pound cake is sure to impress. Keywords: blueberry pound cake, Greek yogurt dessert, moist pound cake recipe, easy blueberry cake.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 1.5 cups Granulated sugar
• 3 Large eggs
• 1.5 teaspoons Vanilla extract
• 1 cups Plain Greek yogurt
• 1.5 cups Fresh blueberries
• 1 tablespoons All-purpose flour (for coating blueberries)
• 2 tablespoons Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with butter or non-stick spray. Line the bottom with parchment paper for easier removal.

Step 2

In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Set the mixer to low speed and alternately add the flour mixture (in three parts) and the Greek yogurt (in two parts), beginning and ending with the flour. Mix until just combined. Do not overmix.

Step 6

In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them. This helps prevent the berries from sinking to the bottom of the cake during baking.

Step 7

Gently fold the floured blueberries into the batter using a spatula. Take care not to crush the berries.

Step 8

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Step 10

Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.

Step 11

Once cooled, dust the top with powdered sugar for a finishing touch, if desired.

Step 12

Slice and serve! Enjoy your moist and flavorful Brenda's Best Blueberry Yogurt Pound Cake.

Nutrition Facts

Serving size	(1306.7g)

Amount per serving	% Daily Value*
Calories	3475.8

Total Fat 118.9g	0%
Saturated Fat 68.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 840.8mg	0%
Sodium 1578.9mg	0%
Total Carbohydrate 551.7g	0%
Dietary Fiber 12.1g	0%
Total Sugars 346.8g
Protein 70.5g	0%

Vitamin D 120IU	0%
Calcium 438.1mg	0%
Iron 15.3mg	0%
Potassium 1014.3mg	0%

*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.

Source of Calories

Fat: 30.1%

Protein: 7.9%

Carbs: 62.0%