LEMON BLUEBERRY YOGURT LOAF
Steps:
- Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
- In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
- While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
- Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
- Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.
Nutrition Facts : ServingSize 1 slice, Calories 291 kcal, Carbohydrate 44 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 124 mg, Sugar 30 g
BLUEBERRY YOGURT POUND CAKE
This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 47.4 g, Cholesterol 48.4 mg, Fat 11.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 315.9 mg, Sugar 31.4 g
BLUEBERRY POUND CAKE
Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.
Provided by dcbeck46
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 48.8 g, Cholesterol 80.8 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 205.3 mg, Sugar 30.1 g
BRENDA'S BEST BLUEBERRY YOGURT POUND CAKE
A very moist and dense pound cake. Always gets rave reviews!! Perfect for quieting the afternoon tummy-grumblies with a coffe or tea.
Provided by Boxerwing
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 387.2, Fat 17.7, SaturatedFat 10.6, Cholesterol 96.2, Sodium 391.1, Carbohydrate 52.3, Fiber 1.5, Sugar 27, Protein 6
BLUEBERRY YOGURT POUND CAKE
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
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
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
BLUEBERRY-LEMON BUNDT CAKE
This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
- In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.
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- Preheat oven to 350°F. Lightly coat an 8½ -by-4½ -inch loaf pan with nonstick spray; line with parchment and spray parchment.
- Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together).
- Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared loaf pan (working quickly ensures batter doesn’t turn purple). Sprinkle cake with remaining 1 tablespoon sugar. Bake until golden and a toothpick inserted in center comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to a rack to cool completely.
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