An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Blueberry Yogurt Pound Cake
NUTRITION · PER SERVING80M COOK
CAL 19%·PRO 13%
CARBS 48G52% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER26G TOTAL SUGAR
FAT 18G44% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, fluffy pound cake studded with blueberries and brightened by yogurt and orange zest. Tender with delicate crumb, it works as a dessert, breakfast cake, or snack with a simple powdered sugar glaze.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup butter softened
- 1¼ cups granulated sugar
- 3 large eggs (room temperature)
- 3 cups all purpose flour
- 1½ teaspoons baking soda
- 1 pinch salt (if using unsalted butter then add ½ teaspoon)
- 2 cups blueberries
- 1 cup plain yogurt
- ¾ cup orange juice
- 1 tablespoon orange zest
- 2-3 tablespoons powdered sugar
At a glance
PER SERVING · TIME 80M
CAL 19%·PRO 13%
CARBS 48G52% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER26G TOTAL SUGAR
FAT 18G44% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 281mg
- Total sugar
- 26g
- Added sugar
- ≥21g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 48mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.