This melt in your mouth pound cake is very simple to make. The tantalizing aroma of the blueberries coming from your oven will be sure to impress all your guests.

Whittamore's Blueberry Yogurt Pound Cake

1 cup butter, softened
1 1/3 cups granulated sugar
3 eggs
3 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 cups Ontario blueberries
1 cup plain yogurt
3/4 cup orange juice
1 tbsp coarsley grated orange rind
icing sugar

In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy, 5 to 8 minutes. Beat in eggs, one at a time. In a seperate bowl, stir together flour, baking soda and salt; mix in berries. In a third bowl, stir together yogurt, orange juice and rind. Alternately add dry and wet mixtures to creamed mixture making 3 additions of dry and two of wet. Pour batter into a well greased and floured 9 or 10 inch tube or bundt pan; smooth top and tap lightly on work surface to release air bubbles. Bake in a 350 degree oven for 60 to 70 minutes or until tester inserted in middle comes out clean. Let cool for 15 minutes in pan. Turn out onto rack to cool completely. To serve, set onto doily-lined plate and sprinkle with icing sugar. Makes about 12 servings.

Back to Recipes