Blueberry Yogurt Pound Cake

Ingredients and Weight:

• All-purpose flour: 2 1/2 cups (300g)
• Baking powder: 1 tablespoon (15g)
• Baking soda: 1/2 teaspoon (2.5g)
• Salt: 1/4 teaspoon (1.25g)
• Unsalted butter, softened: 1 cup (227g)
• Granulated sugar: 1 3/4 cups (350g)
• Vanilla extract: 1 teaspoon (5ml)
• Large eggs: 3
• Plain whole milk yogurt: 1 cup (240g)
• Fresh blueberries: 1 1/2 cups (180g)

Preparation Time:

30 minutes

Cooking Time:

60-70 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract.
4. Add the eggs one at a time, beating well after each addition.
5. Alternately add the dry ingredients and the yogurt to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined.
6. Fold in the blueberries.
7. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information:

• Calories: 380 per slice
• Fat: 20g
• Protein: 6g
• Carbohydrates: 48g
• Sugar: 23g

Dish Characteristics:

• Moist and tender with a slightly crispy crust
• Bursting with sweet blueberries
• Balanced sweetness from the blueberry compote
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This Blueberry Yogurt Pound Cake is simply divine! The blueberries are perfectly sweet and juicy, and the cake is so moist and fluffy." - Sarah J.
• "I love how easy this recipe is to follow. It's the perfect cake for a beginner baker." - Emily K.
• "This cake is a crowd-pleaser! I've made it for every special occasion, and it's always a hit." - Michael W.

Special Precautions and Tips:

• Make sure the butter is softened to room temperature to ensure the ingredients blend properly.
• Do not overmix the batter, as it can result in a tough cake.
• If you don't have fresh blueberries, you can use frozen blueberries instead. Just thaw them before using.
• Serve the cake warm with a dollop of whipped cream or ice cream for an extra special treat.