Brenda's Best Blueberry Yogurt Pound Cake |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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A very moist and dense pound cake. Always gets rave reviews!! Perfect for quieting the afternoon tummy-grumblies with a coffe or tea. Ingredients:
1 cup butter, softened |
1 1/3 cups sugar |
3 eggs |
3 cups flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
2 cups blueberries (frozen, unthawed works well) |
1 cup plain yogurt |
3/4 cup orange juice |
1 tablespoon coarsely grated orange rind |
icing sugar |
Directions:
1. In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
2. Beat in eggs, one at a time.
3. In a second bowl sift together flour, baking soda and salt.
4. In a third bowl mix together yogurt, orange juice and rind.
5. Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
6. Stir in blueberries.
7. Pour batter into well greased and floured 9 or 10 tube or Bundt pan.
8. Tap pan lightly to release air bubbles and smooth top.
9. Bake at 350F for 60-70 minutes or until knife comes out clean.
10. Let cool for 15 minutes in pan, the remove and cool on rack.
11. Before serving, sieve icing sugar over top.
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