Soft and delicious blueberry pound cake. I always prefer simple and genuine desserts, and if they are fruit-based, they are even better. Just like the recipe I want to share with you today: a very soft blueberry pound cake that’s tender and delicious. The recipe is simplicity itself, even for the most clumsy cooks. I added both white flour and oat flour to the batter for a rustic and delicious flavor. The addition of plain yogurt made my pound cake incredibly soft, perfect for breakfast, a snack, or any time of the day. Don’t miss the recipe for the Berry and Jam Cake and the Whole Wheat Lemon Pound Cake. Blueberries are a source of valuable compounds, including vitamins (A, D, and E), folic acid, minerals (such as phosphorus, potassium, and magnesium), and organic acids. They have anti-inflammatory and anti-aggregating properties, as well as vasodilatory and antioxidant actions. More reasons to eat them and use them in cooking. Personally, I find them delicious to eat with a little sugar and lemon juice, but they shine in dessert preparations. During baking, the small blue berries swell and burst, releasing their delightful flavor and color. So let’s head to the kitchen and make a delicious blueberry and oat flour pound cake together.

AND DON’T MISS THESE RECIPES AS WELL:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: For a 10 x 4.5 inch mold
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

127.61 Kcal

calories per serving

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Energy 127.61 (Kcal)
Carbohydrates 21.07 (g) of which sugars 10.54 (g)
Proteins 3.16 (g)
Fat 3.98 (g) of which saturated 2.17 (g)of which unsaturated 1.79 (g)
Fibers 1.81 (g)
Sodium 20.60 (mg)

Indicative values for a portion of 60 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 Blueberry Cake

2 eggs
1/2 cup g sugar
1 cup g blueberries
3/4 cup g flour
1/4 cup g butter
1 cup g oat flour
2/3 cup g plain yogurt
1/2 orange zest (untreated)
1/2 packet baking powder (8 grams)
to taste powdered sugar (for decoration)

What you need to make the Blueberry Cake

Pound cake mold
Mixer

How to make Blueberry Pound Cake

Wash the blueberries. Beat the 2 eggs with the sugar in a bowl using an electric mixer for 7-8 minutes until you have a light and frothy mixture.
Add the melted butter and the plain yogurt. Mix.
Add the white flour and the oat flour.
Continue by adding the grated zest of half an orange and the baking powder. Mix.
Finally, add the blueberries to the batter and gently fold them in with a spatula.
Pour the batter into a greased or parchment-lined pound cake mold. My mold measures 10 x 4.5 inches.
Bake the blueberry and yogurt pound cake in a preheated static oven at 350°F for 35-40 minutes. Always do the toothpick test to check the internal doneness of the cake.
Let it cool before transferring it onto a plate or tray, and decorate with powdered sugar as desired.
See you tomorrow with a new recipe, a hug, Loredana