The blueberry and yogurt pound cake is a simple dessert to make, ready in a few minutes, and can be customized to suit your taste.
Those who follow me know that I love to prepare homemade breakfast sweets and this yogurt and blueberry cake is just perfect!
✅Ideal for the little ones’ snack so they can also eat some fruit!
✅It has such a soft texture that it melts in your mouth. Soft, fragrant, not too sweet but very tasty, and only takes 10 minutes to make!
Do you want to make a soft, light, and blueberry-rich pound cake without the risk of it sinking to the bottom? Then this is the recipe for you!
How many times have you made a cake with fruit in the batter only to find out once baked that it all ended up at the bottom? 😞
Surely it’s not the end of the world, and if it happens, it’s not to be thrown away; it will just look less nice when cut!
Today, however, I’ll reveal a secret you won’t be able to do without! A grandma’s trick to prevent blueberries (and fruit in general) from sinking during baking.
🤔❓🫐 Don’t have blueberries at home or don’t like them? No problem! At the end of the article, you’ll find delicious variations, tips for storing it best, and answers to the most common questions about this kind of preparation.
Let’s go to the kitchen together to discover all the secrets for a perfect yogurt and blueberry pound cake on the first try! But first, I’ll leave you with more delicious proposals for homemade breakfast lovers and a collection for pound cake enthusiasts!
I’m sure you’ll love them! ❤️
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3 eggs (whole, medium)
- 6 tbsp vegetable oil
- 1/2 cup plain yogurt
- 3/4 cup sugar (white or brown)
- 1 cup blueberries (fresh or frozen)
- lemon zest
- 1 packet baking powder
Tools
- Bowls
- Mixer
- Loaf pan
- Spatula
- Lemon zester
- Sieve
Steps
How to make a blueberry pound cake without them sinking?
If you want the fruit to be well distributed inside your cake:
1)freeze the blueberries
2)dust them with a small portion of the flour indicated in the recipe.This trick prevents the blueberries from sinking during baking, ensuring even distribution.
The flour creates a thin, dry layer that makes the surface of the fruit (or even chocolate chips) more “rough,” increasing the friction with the surrounding batter.
So the first thing to do to make this pound cake is to freeze the blueberries AT LEAST a couple of hours before, preferably overnight.
Separately, in a bowl, whip the whole medium eggs with the sugar (white or brown) and the lemon zest using an electric mixer.
Work the mixture for at least 5 minutes until it becomes puffy, light, and frothy. This will allow you to have a soft blueberry and yogurt cake.
Add the vegetable oil and whip for a couple of minutes.
Then add the plain yogurt and mix well.
✅Now we must apply grandma’s trick to prevent blueberries from sinking in the batter!
Weigh the flour you will use and set aside 1/3 cup in a bowl.
Sift the remaining flour together with the baking powder into the mixture and blend with the electric whisk.
Only at this point can you take the blueberries out of the freezer, dust them with the reserved flour, and pour everything into the batter.
Mix gently with a spatula with movements from bottom to top, then pour everything into a 10-12 inch loaf pan, greased and floured or lined with parchment paper.
Level the surface with a spatula and then, with a smooth-bladed knife, slice horizontally across the pound cake.
🥣👩🍳✅This is a pastry trick to achieve a perfect split and allow even baking.
Bake in a preheated oven, fan mode at 340°F, for about 50 minutes or 355°F static mode for about an hour.
As always, baking times can vary from oven to oven, so always perform the skewer test before removing from the oven.
Once the cooking is verified, take your pound cake out of the oven and let it cool completely, and if you like, before enjoying it, sprinkle it with powdered sugar.
And finally, you can admire it in all its beauty and enjoy its deliciousness!
Let me know in the comments if you will try my blueberry pound cake and if you knew about the frozen fruit trick.
Article protected by copyright © – Gabriella Geroni © All rights reserved
⚠️🥣👩🍳 Baking tips for the blueberry and yogurt pound cake:
Baking time varies, from oven to oven and depending on the size of the tin used.
In my case, I chose a size of 10 inches, and the baking was longer than when I use a 12-inch tin (which bakes in about 35-40 min). So please consider these variables every time we choose a pan.
⚠️🥣👩🍳 General tips for substituting fruit:
Making a cake with fruit may seem like a piece of cake, but there are some details not to overlook, so take notes!
When you want to prepare a cake with fruit, you can substitute it while maintaining the proportions indicated in the recipe. This is to avoid unbalancing the cake and not achieving the same result.
Fresh fruit contains between 85% and 95% water.
If you use very juicy fruit, you might need to add a bit more flour or slightly reduce the amount of liquids in the recipe to maintain the desired consistency. If the recipe calls, for example, for 100 grams of fruit, you can also use a different fruit, but it’s preferable to respect the indicated dose to avoid imbalance.
✅Another important tip: it is preferable to cut the fruit into not too large pieces and especially of equal size so you will have better distribution throughout the cake.
⚠️🥣👩🍳 Possible variations of the blueberry and yogurt pound cake:
🟡Use vanilla or lemon yogurt for an extra flavor touch.
🟡Add a teaspoon of vanilla extract to the batter.
🟡Don’t like fruit? try this:
1)Dark or milk chocolate: add 50 g of chocolate chips and always coat them with flour to prevent sinking.
2)Dried fruits: you can enrich your pound cake using what you like best, such as walnuts, almonds, hazelnuts. You can chop them coarsely or into slices. The recommended dose is 50 grams.
3)Candied orange peels: if you want to give your pound cake an irresistible citrus aroma, add 50-70 g of candied orange peels cut into cubes. It will be a burst of flavor.
FAQ (Questions and Answers)
Can I use other fruits?
✅Of course! The beauty of this breakfast recipe is that we can use the fruit we like best, always respecting the dose indicated above. 🍇🍎🍒🍊🍓
Try using raspberries, strawberries cut into pieces, or mixed berries. Or cherries, apples, or bananas. The fruit should be cut into small chunks to prevent it from sinking.
⚠️The secret is always the same. Freeze it and add it to the batter only at the end, after dusting it with flour while still frozen.How to store a soft blueberry pound cake?
It’s so soft that even after days it retains its wonderful consistency as long as you know how to store it correctly!
✅At room temperature: it stays soft for 3-4 days, the important thing is to put it under a cake dome or in an airtight container.
✅In the fridge: If it’s too hot at home to avoid spoiling, you can store it for up to 5 days in the fridge, always well covered to avoid absorbing other odors.
Before enjoying it, it’s better to let it come to room temperature 😉
✅In the freezer: It’s definitely my favorite method for storing breakfast cakes, and I always recommend it in every recipe. Before proceeding, don’t forget to slice the cake so you’ll have single portions ready. Arrange them in food bags separating the slices with pieces of parchment paper so they won’t stick together.
It keeps in the freezer for about 2 months, and to defrost it, just leave the slices at room temperature for about half an hour. They’ll be like freshly baked!Can I use olive oil for this cake?
Olive oil is not the right choice for all types of cakes, as in this case.
✅Intense flavor and slight bitter and spicy notes. These characteristics make olive oil unsuitable for some types of cakes, such as sponge cake.
✅If we want to make soft cakes like pound cakes, muffins, breakfast cakes, ring cakes, surely olive oil is not recommended.
✅However, it is perfect for making cookies or tarts, as it makes the shortcrust pastry more rustic and aromatic.
For this type of cake, the best choice is definitely vegetable oil.
✅It has a neutral flavor compared to olive oil and therefore will not affect the taste of the cake.
✅Cakes remain much softer and moister (even lighter) with vegetable oil, sometimes even more so than butter. Moreover, cakes made with vegetable oil tend to stay soft longer and therefore keep better.
Which to use? Sunflower, corn, or peanut oil.How do I know if the pound cake is cooked?
The most reliable method is the skewer test. Insert a skewer into the center of the cake: if it comes out clean, without wet residues, the pound cake is ready. Perform the test after the time indicated in the recipe.
My pound cake sank in the middle, what did I do wrong?
If your soft yogurt and blueberry pound cake sank, the causes might be: oven temperature too high, frequent opening of the oven during baking, excessive quantity of liquids, or insufficient cooking.
