Yogurt and fresh blueberry pound cake: an irresistible taste!
An easy and quick dessert to prepare
The yogurt pound cake with fresh blueberries is a delicious and easy-to-make dessert, perfect for a tasty breakfast or snack. Its soft and moist texture, combined with the flavor of blueberries, makes it a true masterpiece of homemade pastry.
This cake is ideal for those looking for a simple and quick recipe to make, but at the same time wants to impress guests with a refined and delicious dessert. Fresh blueberries, with their taste and vibrant color, give the pound cake a touch of freshness and make its appearance even more inviting.
A simple ingredient for an extraordinary result
Yogurt is a fundamental ingredient for the success of this pound cake. It gives the cake a delicate taste and a soft and moist texture, which makes it perfect to be enjoyed on its own or accompanied by a cup of tea or coffee. Furthermore, it is an ingredient rich in nutrients, making this pound cake not only a delicious dessert but also a healthy alternative to industrial pastries.
A cake for every occasion
The yogurt pound cake with fresh blueberries is a versatile cake that suits any occasion. It can be enjoyed at breakfast or snack time, but it is also a great dessert to serve at the end of a meal.
Additionally, it can be easily personalized by using other types of fresh fruit, such as strawberries, raspberries, or peaches. I immediately loved this delicious pound cake; my breakfasts always start with it.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 683.34 (Kcal)
- Carbohydrates 107.09 (g) of which sugars 55.74 (g)
- Proteins 12.02 (g)
- Fat 26.11 (g) of which saturated 3.44 (g)of which unsaturated 21.03 (g)
- Fibers 3.16 (g)
- Sodium 203.39 (mg)
Indicative values for a portion of 200 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
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1/2 cup sunflower oil
- 7 oz plain natural yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 9 oz blueberries
- 1/2 lemon (grated zest)
- 1 pinch salt
- 3.5 oz blueberries
- 3 tablespoons sugar
Tools
- Hand Whisks Metaltex 12.28.25 Stainless Steel Whisk, 8 Kitchen Wires, Stainless, Silver
- Mixing Bowls AHX Ceramic Salad Bowl – 1450ML Colorful Porcelain Bowls for Salad | Soup | Ramen | Noodle | Pasta | Fruit | Soup – Set of 3
- Bundt Pans Home Maitre Non-Stick Bundt Pan, 10 inch, Aluminum, Anthracite, 10x10x3 inches
Steps
In a bowl, sift the flour with the sugar, a pinch of salt, and the baking powder. Add the blueberries and mix to coat the blueberries with flour. In another bowl, place the oil, yogurt, vanilla extract, grated lemon zest, and eggs, and mix to combine everything well
Combine the contents of the two bowls into one, gently mix to avoid breaking the blueberries and to eliminate flour lumps. At this point, take a bundt pan lined with parchment paper or greased and floured, as you prefer, and pour the batter into the pan.
Now add the 3.5 oz of blueberries and sprinkle them with 3 tablespoons of sugar. Bake in a preheated static oven at 350°F for about 50 minutes, or until a toothpick inserted into the cake comes out dry. Remove from the oven and let cool slightly, then remove from the pan and cool completely on a rack. Serve completely cold
Tips for a perfect yogurt and fresh blueberry pound cake
If you don’t have fresh blueberries, you can use frozen ones. In this case, thaw them completely before adding them to the batter. For a lighter version, you can use Greek yogurt instead of whole yogurt. It can be served alone or accompanied with whipped cream, yogurt, or ice cream.
Blueberries go deliciously with:
Apple.
Peach.
Lemon.
Vanilla.
Cinnamon.
Mushrooms.
Blue cheese.
FAQ (Questions and Answers)
How long does the yogurt and blueberry pound cake last?
The cake can be kept for 3/4 days in a closed container
