The blueberry pound cake is a soft and fragrant dessert, enriched by the sweetness of fresh blueberries.
The blueberries add a fruity and succulent note to the batter, strictly without butter. As the cake bakes in the oven, the blueberries release their juice, creating small bubbles of sweet flavor that perfectly blend with the base, coloring the cake with shades of purple, creating an inviting and attractive appearance.
The freshly baked blueberry pound cake emits a delicious aroma that wafts throughout the house.
The outer crust becomes golden and slightly crunchy, while the inside remains soft and moist.
When you slice a piece of the pound cake, you can see the beautiful blue-purple dots of blueberries scattered in the batter, offering an enticing view that anticipates the sweet and fruity taste. Each bite is a delight, with the contrast between the soft texture and juicy blueberries.
This blueberry and yogurt pound cake is versatile and pairs well with a cup of hot tea, coffee, or fresh fruit juice. It’s also delicious on its own, perhaps with a light dusting of powdered sugar or accompanied by a scoop of vanilla ice cream for a more elaborate dessert.
Easy and simple to prepare.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing the Super Soft Blueberry Pound Cake Without Butter
- 3 eggs
- 1/2 cup brown sugar
- 2/3 cup plain yogurt
- 1 3/4 cups all-purpose flour
- 1/3 cup vegetable oil
- 1 packet baking powder
- 10 1/2 oz fresh blueberries
- 1 pinch fine salt
- 1 lemon zest
- 1/3 cup potato starch
- to taste powdered sugar
- 1 teaspoon honey
Tools
- 1 Bowl
- 1 Hand Mixer
- 1 Loaf Pan
- 1 Strainer
- 1 Spatula
Steps for Preparing the Super Soft Blueberry Pound Cake Without Butter
To prepare the delicious blueberry and yogurt pound cake, place the blueberries in a strainer and rinse them under cold running water. Make sure to gently move the blueberries with your hands to remove any dirt or small impurities. Be sure to use fresh, high-quality blueberries for the best flavor and result.
Meanwhile, in a bowl, break the eggs, add a pinch of salt and the brown sugar and with the hand mixer beat for a few minutes until you get a light and fluffy mixture.
Then add the yogurt, slowly pour in the vegetable oil, a little at a time the sifted all-purpose flour, potato starch, grated lemon zest and baking powder, always keeping the electric beaters running. Finally, add the fresh blueberries, reserving about twenty to decorate the cake once cooked. Fold in with a spatula from top to bottom.
Line a loaf pan with parchment paper and pour in the batter. Decorate the center with the remaining blueberries, as in the photo, and bake at 356°F for about 40 to 50 minutes at most, in the lower part of the oven and in a preheated static mode. Lower the temperature to 338°F in the last ten minutes and always do the toothpick test before removing from the oven. Insert it into the center, if it comes out clean the cake is cooked. It should be beautifully golden and with a volcano effect in the center In an air fryer bake at 320°F for 15 minutes and then at 338°F for another 20.
Once cooked, let the blueberry and yogurt pound cake cool in the pan for a few minutes.
Transfer the pound cake to a wire rack to cool completely and then onto a serving plate. Dust the sides with plenty of powdered sugar and add some fresh blueberries to the center of the pound cake with a teaspoon of honey. Slice and finally serve
And enjoy from Barbara!
Preservation and Notes
If you plan to consume the pound cake within two days, you can keep it at room temperature. However, make sure it is stored in a cool, dry place, away from heat sources.
If you prefer to keep it longer, you can put it in the refrigerator. Wrap the pound cake well to prevent it from absorbing odors from other foods. Keep it in the refrigerator for up to four days.
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FAQ (Questions and Answers)
Can I use 00 flour?
Yes, in the same quantity
Can I use granulated sugar?
Yes, in the same quantity
