Blueberry Yogurt Pound Cake Recipe
Table of Contents
Looking for a dessert that’s both light and indulgent? Our Blueberry Yogurt Pound Cake is the perfect treat—moist, tender, and packed with juicy blueberries in every bite. The secret? Greek yogurt keeps it fluffy while adding a subtle tang, making this cake irresistibly soft without being overly sweet.
Whether you’re hosting a brunch, craving an afternoon snack, or need a crowd-pleasing dessert, this recipe is a must-try!
Why You’ll Love This Recipe
✔ Ultra-moist – Thanks to yogurt & buttermilk.
✔ Easy to make – No fancy techniques required.
✔ Perfectly balanced – Sweet but not cloying.
✔ Versatile – Great for breakfast or dessert!
Ingredients
*(Makes 1 loaf – 8-10 servings)*
For the Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup Greek yogurt (plain or vanilla)
- ¼ cup buttermilk (or milk + ½ tsp vinegar)
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for brightness)
- 1 cup fresh or frozen blueberries *(+ 1 tbsp flour to coat)*
For the Glaze (Optional):
½ tsp vanilla extract
½ cup powdered sugar
1-2 tbsp lemon juice or milk
Step-by-Step Instructions
1. Prep the Blueberries
- Toss blueberries with 1 tbsp flour (prevents sinking).
- If using frozen blueberries, keep them frozen until mixing.
2. Mix Dry Ingredients
- In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
3. Cream Butter & Sugar
- Beat butter + sugar until light and fluffy (~3 mins).
- Add eggs, one at a time, mixing well after each.
4. Add Wet Ingredients
- Mix in:
- Greek yogurt
- Buttermilk
- Vanilla extract
- Lemon zest (if using)
5. Combine & Fold
- Gradually add dry ingredients, mixing just until combined.
- Gently fold in blueberries (don’t overmix!).
6. Bake to Perfection
- Pour batter into a greased 9×5-inch loaf pan.
- Bake at 350°F (175°C) for 50-60 mins (until a toothpick comes out clean).
- Let cool 10 mins in pan, then transfer to a wire rack.
7. Glaze & Serve (Optional)
- Whisk powdered sugar, lemon juice/milk, and vanilla until smooth.
- Drizzle over cooled cake.
Pro Tips for the Best Cake
🔹 Room temp ingredients ensure even mixing.
🔹 Don’t overmix – A few flour streaks are okay!
🔹 Check early – Ovens vary; start testing at 45 mins.
🔹 For extra flavor, add ½ tsp cinnamon to the batter.
Serving Suggestions
- Warm with vanilla ice cream (heavenly!).
- Toasted with butter (perfect breakfast treat).
- Paired with tea or coffee (ideal afternoon snack).
Storage Tips
- Room temp: Up to 2 days (covered).
- Fridge: Up to 5 days (keeps it moist).
- Freezer: Wrap tightly, freeze up to 3 months.
Why This Cake is a Winner in 2025
With more people leaning toward balanced desserts, this Blueberry Yogurt Pound Cake hits all the right notes—less sugar, more moisture, and a protein boost from yogurt. Plus, it’s easy to make gluten-free (swap flour 1:1 with GF blend).
This isn’t just another pound cake—it’s a blueberry-studded, yogurt-kissed masterpiece that’s impossible to resist. Whether you’re baking for yourself or sharing with friends, it’s guaranteed to disappear fast!
Made it? Tag us @random26blogs-team with #BlueberryPoundCakeMagic—we’d love to see your creations! 🍋💜
Up next: *“3-Ingredient No-Churn Blueberry Ice Cream”* – Coming soon!✨
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