Blueberry Orange Yogurt Cake Recipes

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BLUEBERRY ORANGE YOGURT CAKE



Blueberry Orange Yogurt Cake image

Make and share this Blueberry Orange Yogurt Cake recipe from Food.com.

Provided by Melissa

Categories     Quick Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup white flour
1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 orange, zest of
1 cup nonfat plain yogurt
1 cup fresh blueberries

Steps:

  • Preheat oven to 350°F.
  • Coat loaf pan with non-stick cooking spray.
  • Whisk together dry ingredients.
  • Cream butter until light.
  • Beat in sugars.
  • Add vanilla and eggs, one at a time, beating until light.
  • Add dry ingredients to butter mixture, alternating with yogurt in three additions.
  • Stir in blueberries and zest.
  • Pour into prepared pan and bake one hour, until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 366.4, Fat 13.9, SaturatedFat 8, Cholesterol 110.4, Sodium 312.2, Carbohydrate 54, Fiber 2.7, Sugar 30.2, Protein 8

BLUEBERRY ORANGE BREAD



Blueberry Orange Bread image

"Plump ripe blueberries and orange juice bring a refreshing and fruity flavor to this special golden loaf," writes Donna Smith of Victor, New York.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup orange juice
1/3 cup water
2 tablespoons butter, melted
2 tablespoons grated orange zest
3/4 cup fresh or frozen blueberries

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 157mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

BLUEBERRY YOGURT POUND CAKE



Blueberry Yogurt Pound Cake image

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!!

Provided by Gaara

Categories     Breads

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 1162.3, Fat 53, SaturatedFat 31.8, Cholesterol 288.6, Sodium 1173.3, Carbohydrate 157.1, Fiber 4.5, Sugar 81.2, Protein 17.9

BLUEBERRY-ORANGE BUNDT CAKE



Blueberry-Orange Bundt Cake image

Make and share this Blueberry-Orange Bundt Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Breakfast

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup butter, room temperature
3 large eggs
1 tablespoon orange zest
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries

Steps:

  • Preheat oven to 350°F.
  • Butter and flour bundt pan making sure to get all the nooks and crannies.
  • Whisk flour, baking powder, and salt in medium bowl.
  • Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
  • Beat in eggs, one at a time.
  • Beat in orange peel and vanilla.
  • Beat in dry ingredients in 3 additions alternately with buttermilk.
  • Fold in blueberries.
  • Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean.
  • Cool cake in pan on rack 10 minutes.
  • Turn cake out onto rack and cool completely.
  • Transfer cake to plate, sift powdered sugar over, and serve.

ORANGE YOGURT CAKE



Orange Yogurt Cake image

This is a very moist, very sweet cake. I like it a lot with coffee. UPDATE: I have corrected the recipe, and the batter now contains 1 cup of sugar. Thanks to Cookgirl for catching my mistake, and my apologies to anyone who might have been inconvenienced. :o

Provided by Aunt Cookie

Categories     Dessert

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 17

2 1/2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs
1 cup sugar
3/4 cup melted butter
2 teaspoons orange rind, grated
1 teaspoon vanilla
1 cup plain low-fat yogurt
1/2 cup orange juice (I use fresh-squeezed)
1 cup sugar
1/2 cup water
1/2 cup orange juice
1 cinnamon stick
2 -3 pieces orange peel

Steps:

  • Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
  • Combine the dry ingredients (the first five listed).
  • Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
  • Add yogurt, juice, and dry ingredients to the egg mixture gradually.
  • Bake for 45 minutes, until the cake is firm and golden.
  • Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
  • Lower heat and simmer for 10 minutes.
  • Allow to cool, and remove the cinnamon stick and orange peel.
  • Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring!
  • I think this cake tastes best when it's completely cooled, so try to wait a while before eating.

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