Yogurt and Blueberry Pound Cake. A delicious and delightful dessert, easy to prepare and perfect to start the day with flavor.

No guilt because I calculated the taste which is really good but also the quality and health ratio.

You should know that I am very greedy, I could never give up eating a dessert and for this reason I always try to prepare different ones by limiting the use of sugar and fats.

It’s a dessert suitable for everyone if you use the right ingredients.

For some months now, when I write dessert recipes, I provide alternatives using simple products or varying with low-calorie foods with little sugar, etc., in this way you have more choice to choose thinking about the dessert but also about health.

It’s a perfect dessert for breakfast or snack for the whole family. It is prepared with a simple recipe that is accessible to all and requires few ingredients.

I used two types of flour, type 1 flour and oat flour of equal weight, if you don’t want to use the two flours use 00 flour “but the sugar ratio of the flours changes” then I used erythritol as sugar, but you can also use granulated sugar as you prefer.

Prepared without butter, it is really soft, with very little oil, it marries fantastically because it gives a burst of flavor, which will pleasantly surprise you.

Difficulty: Very easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

150.78 Kcal

calories per serving

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Energy 150.78 (Kcal)
Carbohydrates 28.83 (g) of which sugars 2.01 (g)
Proteins 5.68 (g)
Fat 5.55 (g) of which saturated 1.15 (g)of which unsaturated 4.24 (g)
Fibers 1.53 (g)
Sodium 137.44 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Yogurt and Blueberry Pound Cake

2 eggs
2/3 cup erythritol (or 1/2 cup granulated sugar)
2/3 cup 0% fat Greek yogurt
1 cup type 1 flour (or all-purpose flour)
1 cup oat flour (or all-purpose flour)
1 packet baking powder
1/2 cup water
1 packet vanillin
1 pinch salt
2 1/2 tbsp vegetable oil
1 cup blueberries

Tools

Baking Pan
Kitchen Scale
Electric Beaters
Parchment Paper
Sifter

Steps for the Yogurt and Blueberry Pound Cake

To start, turn on the oven, set it to static mode and a temperature of 350°F, then let it heat up.
Now break the eggs into a bowl, add the erythritol (or sugar).
Get a hand mixer and/or a stand mixer and beat them until the mixture has a frothy consistency.
Now add the oil, yogurt, water, and vanilla and lemon zest, mix and add the sifted flours together with the baking powder, then mix until you get a creamy and smooth consistency.
Once this is done, adequately line a loaf pan with parchment paper. (21 cm pan).
Pour half of the mixture and sprinkle with the blueberries.
Cover with the remaining batter and garnish with the remaining blueberries.
(A tip to prevent the blueberries from sinking: I put them in the freezer for 15 minutes).
Finally, bake in the preheated static oven for 45 minutes at a temperature of 350°F.
Once the pound cake is ready, before serving it, wait for it to cool completely and garnish it with a bit of powdered sugar.
Enjoy your meal

Tips and Notes

Type 1 Flour Benefits.
The dietary fiber contained in it has functional and metabolic effects as it helps maintain correct intestinal function, decrease cholesterol, and reduce blood glucose.

Oat Flour

Oats contain a high volume of fiber, which ensures improved intestinal transit, helping the digestive process, and aids the body in controlling blood cholesterol levels and increasing the feeling of fullness.

Erythritol is a natural sweetener used as a sugar substitute. Although it looks and tastes like sugar, it is characterized by a virtually zero caloric and nutritional intake.

If we don’t find blue blueberries, we can also make the cake with red blueberries, equally delicious.

We can enrich the batter by adding other ingredients, such as dark chocolate chips.

You can also add blackberries or raspberries and bring a colorful and tasty berry cake to the table.

Storage

The beauty of this blueberry cake is that it stays excellent for several days because we can keep it in the fridge without it hardening.

We recommend keeping it in a well-closed food container or wrapping it in food wrap.

When serving it, we can decide whether to heat the slices in the microwave for a few seconds to make it soft and perfect again.

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