Super soft yogurt and blueberry pound cake that does not sink without butter is perfect for breakfast, a mix of flavors that captivates you at the first bite, is a delicious alternative to the classic yogurt pound cake
It is a very dense and velvety dough, and that’s exactly why the blueberries don’t sink to the bottom just like the chocolate chip pound cake or the fabulous soft cake with chocolate chips and ricotta. This time, I used blueberry yogurt to give the cake a more intense flavor.
However, if you don’t like blueberries, you can replace them with raspberries or strawberries, and the result will be fantastic just like the strawberry and apple cake, and if you want, you can also use yogurt with the same fruit flavor or plain yogurt. The texture will resemble the yogurt bundt cake
There are plenty of pound cake recipes, everyone has their favorite, and I’m very fond of my grandmother’s classic bundt cake all in one bowl and this one. The result is fantastic, a firm batter where you can add anything, and it won’t sink to the bottom with a perfectly developed dome thanks to little tricks.
Now all you have to do is choose the fruit, the yogurt, and try this delight, and I’m sure it’ll win you over too. Let’s see what we need to make the super soft yogurt and blueberry pound cake that does not sink without butter is perfect for breakfast.
BELOW YOU WILL FIND RECIPES FOR BREAKFAST THAT THE WHOLE FAMILY WILL LOVE
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Super soft yogurt and blueberry pound cake that does not sink without butter is perfect for breakfast, a mix of flavors that captivates you at the first bite
- 1 cup cup blueberry yogurt
- 4 eggs
- 1/2 cup cup sunflower seed oil
- 3/4 cup cup sugar (if you want it sweeter, up to 1 cup)
- 2 3/4 cups cups all-purpose flour
- 1 packet baking powder
- 1 cup cup fresh blueberries
- powdered sugar (for dusting)
- grated lemon zest
Tools
HERE’S WHAT WE NEED
- 1 Electric whisk
Steps
LET’S PREPARE THE POUND CAKE
Put the blueberries in the freezer for at least 1 hour and take them out only when you have to add them to the batter, follow all the tips you find below before starting. For the procedure, you can follow the recipe for the chocolate chip pound cake. Once cooked, dust it with powdered sugar
Use all fresh ingredients at room temperature, especially the yogurt, leave them out for at least 2 hours. Always sift flour and baking powder. In the first minutes of baking, the dome develops, so it’s crucial to use a high temperature and then lower it only after the dome has developed, if you lower it too soon, the dome won’t form. Another little trick: After pouring the batter into the mold, make a cut along the entire length with a sharp knife blade, this way the cooking and dome development is better, this is something my grandmother always did.
FAQ (Questions and Answers)
CAN I USE FROZEN BLUEBERRIES?
Yes, of course, but don’t defrost them, add them directly frozen
