Blueberry Yogurt Pound Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
• Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• preheat oven to 350.
• grease and flour a bundt pan.
• toss berries with 1 tbsp flour.
• mix flour, baking powder and salt together, set aside.
• in a large bowl beat butter, beat in sugar and vanilla until creamy.
• add egg whites, beat in, beat in flour mixture, alternating with yogurt.
• fold in berries, pour into bundt pan.
• bake for 45-50 minutes until toothpick comes out clean.
• cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
• when totally cooled stir together glaze ingredients and drizzle over cake.

Steps:

• In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
• Beat in eggs, one at a time.
• In a second bowl sift together flour, baking soda and salt.
• In a third bowl mix together yogurt, orange juice and rind.
• Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
• Stir in blueberries.
• Pour batter into well greased and floured 9" or 10" tube or Bundt pan.
• Tap pan lightly to release air bubbles and smooth top.
• Bake at 350F for 60-70 minutes or until knife comes out clean.
• Let cool for 15 minutes in pan, the remove and cool on rack.
• Before serving, sieve icing sugar over top.

Steps:

• Preheat oven to 350°F In large bowl, cream butter until fluffy. Beat in sugar until mixture is light and fluffy, 5 to 8 minutes. Beat in eggs one at a time. Stir or sift together flour, baking soda and salt; mix in berries. In separate bowl, stir together yogurt, orange juice and rind. Mix 1/3 of the dry ingredients into batter; add half of the yogurt mixture. Stir in another third of the dry ingredients, then remaining yogurt mixture and dry ingredients. Pour into well-greased and floured deep 9 or 10 inch tube or bundt pan; smooth top and tap pan lightly on work surface to remove air bubbles. Bake for 60 to 70 minutes or until tester inserted in centre comes out clean and cake is well-risen. Let cool for 15 minutes. Dust with icing sugar.

Steps:

• Set oven to 350 degrees.
• Grease a 10-inch tube pan.
• In a bowl using an electric mixer on medium speed mix tother the sugar, butter, cream cheese, vanilla and lemon zest until well blended (beat no less than 5 minutes).
• Add in the eggs one at a time beating well after each addition.
• Remove 2 tablespoons of flour from the 3 cups flour.
• In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
• In another bowl mix the remaining flour with the baking powder, baking soda and salt; add to the creamed mixture alternating with the yogurt, beginning and ending with the flour mixture.
• Fold in the blueberries.
• Transfer the mixture to prepared tube pan.
• Bake for about 65-70 minutes, or until the cake tests done.
• Cool cake in pan for about 10 minutes, then remove from pan.
• In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake.

Steps:

• Set oven to 350°.
• Grease a 10-inch tube pan.
• In a bowl beat the sugar with butter and softened cream cheese until fluffy (about 5 minutes).
• Add in eggs and egg white one at a time until blended.
• Add in the vanilla.
• In a small bowl toss the blueberries with 2 tablespoons flour (removed from the 3 cups flour) set aside.
• In another bowl mix the remaining flour with baking powder, baking soda and salt; add to the creamed mixture along with the yogurt, beginning and ending with the flour.
• Fold in the blueberry mixture.
• Transfer the mixture prepared tube pan.
• Bake for about 1 hour and 10 minutes or until cake tests done.
• Cool cake 10 minutes in pan then remove.
• In a small bowl combine the powdered sugar with lemon juice, then drizzle over warm cake.

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
• In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
• Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.