Sweet & Tangy: Blueberry Yogurt Pound Cake Recipe

Good day, fellow foodies!

As a chef specializing in British cuisine, I always try to create dishes that capture the essence of England’s culinary traditions. And one of my all-time favorite recipes is the Blueberry Yogurt Pound Cake.

This cake is incredibly moist and bursting with flavor, thanks to the combination of sweet blueberries and tangy yogurt. Every bite will have you craving for more, and it’s perfect for any occasion – be it a casual afternoon tea or a fancy dinner party.

In this recipe article, I’ll be sharing with you all the tips and tricks you need to know to bake a perfect Blueberry Yogurt Pound Cake at home. From the ingredients you need to the step-by-step instructions on how to make it, I’ve got you covered.

So let’s get baking! Trust me; once you taste this delicious cake, you’ll never go back to any other dessert again.

Why You’ll Love This Recipe

Blueberry Yogurt Pound Cake
Blueberry Yogurt Pound Cake

Are you a fan of pound cake? Or yogurt? Or blueberries? If you nod your head to any of these, then I have a recipe that you will adore! Get ready for the Blueberry Yogurt Pound Cake – a perfect combination of tangy and sweet with a moist and tender crumb. Trust me, you’ll be going back for seconds.

One of the reasons this recipe is so great is because it has yogurt in it, which adds a slight tartness and helps keep the cake incredibly moist. Plus, the addition of blueberries not only gives it a pop of color, but it also adds a fruity dimension that complements the delicate sweetness of the cake.

But what really sets this Blueberry Yogurt Pound Cake apart from other pound cakes is its versatility. Whether it’s breakfast or dessert, this cake can fit any occasion. Slice it up for a quick breakfast with coffee or add some whipped cream or icing sugar on top for a sweet afternoon treat.

Not only is this recipe delicious and versatile, but it’s also relatively easy to make. The ingredient list is simple and straightforward, and the directions are easy to follow. Trust me; even novice bakers can make this recipe with ease.

Lastly, if you’re looking for variations on this recipe, there are plenty of options available too! You could substitute the blueberries for other kinds of berries or even add nuts or chocolate chips for a little extra texture. The possibilities are endless.

So trust me when I say that once you try this Blueberry Yogurt Pound Cake Recipe, you’ll be hooked. It’s sweet yet tangy, moist yet tender – everything that makes a pound cake great.

Ingredient List

 A slice of heaven, in both taste and texture.
A slice of heaven, in both taste and texture.

Before we move on to the recipe, let’s take a quick look at the ingredients you will be needing to make this Blueberry Yogurt Pound Cake. First, preheat your oven to 350°F. Here’s what you’ll need:

Cake Ingredients:

  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1 cup plain Greek yogurt or blueberry yogurt
  • Juice of 1 lemon (about 1/4 cup)
  • 2 cups blueberries (fresh or frozen)

Lemon Glaze Ingredients:

  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup icing sugar

Substitutions and Variations:

You can also use whole wheat flour in place of all-purpose flour if desired. If you want to make a vegan version of this cake, swap out the eggs for Vegan Egg Replacer, and replace the butter with coconut oil.

The Recipe How-To

 Moist and buttery, with a burst of blueberries in every bite.
Moist and buttery, with a burst of blueberries in every bite.

Now that we have covered the ingredients, it’s time to move onto the exciting part – making the cake! This Blueberry Yogurt Pound Cake Recipe is straightforward and easy to follow. Let’s get started!

Step 1: Preheat oven and prepare loaf pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray.

Step 2: Combine dry ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Step 3: Cream butter and sugar

In a large mixing bowl, cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar until it becomes light and fluffy, about 2-3 minutes using the paddle attachment on a stand mixer or electric hand mixer.

Step 4: Add eggs one at a time and lemon zest

Add in 3 large eggs, one at a time, making sure to beat well after each addition. Stir in the grated zest of one lemon.

Step 5: Alternately add flour mixture and yogurt

Add approximately 1/3 of the flour mixture into the batter until just combined followed by 1 cup blueberry yogurt. Continue alternating until all ingredients are combined.

Step 6: Fold in blueberries

Fold in 1 cup blueberries lightly dusted with flour (this will prevent them from sinking to the bottom while baking).

Step 7: Bake

Pour the batter into prepared loaf pan. Smooth out the surface using an offset spatula if necessary. Bake for 60-65 minutes or until a toothpick inserted comes out clean.

Step 8: Rest and glaze

Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. To make the glaze, whisk together 1/4 cup of freshly squeezed lemon juice and 1 cup of icing sugar until smooth. Drizzle over the top of the cooled cake.


For variation, try using lemon blueberry or blueberry lemon pound cake. You can also substitute some or all-purpose flour with whole wheat flour, add some lemon zest to the yogurt or glaze or even make a vegan version by swapping butter and eggs for plant-based alternatives.

Follow these steps carefully, and you will be rewarded with an irresistibly moist and tangy Blueberry Yogurt Pound Cake that everyone will enjoy!

Substitutions and Variations

 Tangy yet sweet, perfect for breakfast or dessert.
Tangy yet sweet, perfect for breakfast or dessert.

Are you looking to switch things up with the Blueberry Yogurt Pound Cake recipe? There are several substitutions and variations that can be made to give this classic recipe a new twist.

For a healthier version, swap out some of the all-purpose flour for whole wheat flour or try using white whole wheat flour instead. Brown sugar can also be used in place of white sugar for a more wholesome option.

For those who prefer a vegan option, you can replace the eggs with a vegan egg substitute or use a combination of applesauce and baking powder instead. You can also use vegan yogurt in place of Greek yogurt for an alternative that is friendly to lactose intolerant individuals.

To take this recipe up a notch, consider adding a lemon glaze on top by combining icing sugar and lemon juice. You could also add some extra blueberries to the batter for a richer flavor or frozen blueberries if fresh ones aren’t available.

Another variation would be to use this recipe as a base for creating muffins, cupcakes or even mini-cakes. You can experiment with different pan shapes and sizes and bake times until you find your perfect combination.

No matter which variation you choose, don’t be afraid to mix things up and make this recipe your own!

Serving and Pairing

 A classic pound cake with a fruity twist.
A classic pound cake with a fruity twist.

Blueberry yogurt pound cake is a true delight for the senses, and it’s the perfect treat to share with friends and family. Whether you’re serving it for breakfast, brunch, or dessert, this cake never fails to please.

When it comes to serving this blueberry yogurt pound cake, I recommend slicing it up into generous portions and pairing it with a dollop of fresh whipped cream or vanilla ice cream. The richness of the cake pairs beautifully with the cold creaminess of these toppings. You can also go a step further by topping the cake slices with a sprinkle of icing sugar or a handful of fresh blueberries.

For an extra burst of fruity flavor, try serving your blueberry yogurt pound cake with a side of sliced strawberries or raspberries. The tangy sweetness will complement the blueberry flavor in the cake perfectly.

If you’re looking for something more decadent, consider drizzling some lemon glaze over the top of each slice. This glaze adds just the right amount of tartness to balance out the sweetness of the cake.

No matter how you choose to serve it, blueberry yogurt pound cake is sure to be a crowd-pleaser. So go ahead and indulge in this scrumptious treat–you deserve it!

Make-Ahead, Storing and Reheating

 The perfect treat to cozy up with on a rainy day.
The perfect treat to cozy up with on a rainy day.

Now that you’ve made this delightful blueberry yogurt pound cake, let’s talk about ways to make it ahead of time, store it, and reheat it so that you can enjoy every last crumb.

If you’re planning ahead for a special occasion, this cake is an excellent candidate for making in advance. Once the cake is fully baked and cooled to room temperature, wrap it tightly with plastic wrap and aluminum foil. This will keep the cake moist and fresh for up to 3 days.

For longer-term storage, consider freezing your blueberry yogurt pound cake. To freeze the cake, first wrap it tightly with plastic wrap and aluminum foil as before. Next, place it in a resealable freezer-safe bag or an airtight container before putting it into your freezer. This way, your cake can be safely stored for up to three months. When you are ready to serve it, let it thaw at room temperature before serving.

If you would like to reheat the cake after storing or freezing it, preheat your oven to 350°F (180°C). While the oven is preheating take your wrapped cake out of the freezer and remove all wrappings except for the plastic wrap. Once the oven is hot enough, place the frozen cake on a baking sheet and put them both into the oven. Reheat your delicious blueberry yogurt pound cake until its internal temperature reaches at least 135°F (57°C). You can check this using a digital meat thermometer or similar cooking thermometer inserted into the thickest part of the cake.

A word of caution – try not to microwave previously baked cakes like ours as microwaving tends to dry out cakes and render them less than palatable.

To serve your reheated or fresh-out-of-oven blueberry yogurt pound cake, dust some icing sugar over your slice if desired. Enjoy this luscious dessert as-is or pair it with hot coffee or tea for a perfect afternoon delight.

Tips for Perfect Results

 Creamy yogurt adds a subtle tang and keeps the cake extra moist.
Creamy yogurt adds a subtle tang and keeps the cake extra moist.

Creating the perfect blueberry yogurt pound cake can be a difficult task, especially if you are new to baking. But with some tips and tricks, you can create a delicious cake that looks like it was made by a professional baker. Here are my top tips for getting perfect results every time.

First and foremost, make sure all ingredients are at room temperature before starting to bake. This is important because if the ingredients are too cold or too warm, the cake may not rise properly or have an uneven texture. Room temperature ingredients also mix together better, helping to produce a smoother batter.

When measuring out your flour and sugar, try using a digital kitchen scale instead of measuring cups. Measuring cups can be inaccurate, leading to a cake that is either too dry or too moist. A scale ensures precise measurements every time, resulting in the perfect texture for your blueberry yogurt pound cake.

Next, don’t overmix your batter. Overmixing can cause the gluten in the flour to develop too much, resulting in a dense and chewy cake. Mix until all of the ingredients are incorporated and there are no lumps in the batter.

To prevent your blueberries from sinking to the bottom of the cake during baking, toss them with some flour before adding them to the batter. This will help them stay suspended throughout the entire cake.

Finally, make sure your oven is at the correct temperature before baking. An oven that is not hot enough can cause your cake to cook unevenly or not rise properly. Check your oven temperature with an oven thermometer and adjust accordingly.

Follow these tips and your blueberry yogurt pound cake will turn out perfectly every time. Don’t be afraid to experiment with different variations and substitutions as well – you never know what delicious creation you might come up with!

Bottom Line

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In conclusion, this blueberry yogurt pound cake recipe is a must-try for all baking enthusiasts and lovers of sweet treats alike. With its moist and fluffy texture, tangy lemon zing, and sweet bursts of juicy blueberries, it is sure to satisfy your cravings for a delicious dessert. Plus, with the many substitution and variation options available to you, you can customize this recipe to suit your personal preferences or dietary needs.

Whether you’re looking for a new favorite dessert or want to impress your guests at your next gathering, this blueberry yogurt pound cake will not disappoint. So what are you waiting for? Get in the kitchen and whip up a batch of this fantastic cake recipe today! You won’t regret it.

Blueberry Yogurt Pound Cake

Blueberry Yogurt Pound Cake Recipe

A very delicious moist and buttery cake filled with blueberries and orange fragrance. Best when served warm. Always serve it to my family for a regular breakfast snack!!
Course Dessert
Cuisine American
Keyword < 4 Hours, Breads, Easy
Prep Time 20 minutes
Cook Time 1 hour
Calories 1162.3kcal


  • 1 cup butter
  • 1 1/3 cups sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups blueberries
  • 1 cup yogurt
  • 3/4 cup orange juice
  • 1 tablespoon grated orange rind
  • icing sugar


  • 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.


Serving: 313g | Calories: 1162.3kcal | Carbohydrates: 157.1g | Protein: 17.9g | Fat: 53g | Saturated Fat: 31.8g | Cholesterol: 288.6mg | Sodium: 1173.3mg | Fiber: 4.5g | Sugar: 81.2g

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