THE RECIPE JOURNAL · Dessert
Moist Blueberry Yogurt Pound Cake
This cake is delightfully tender and bursting with fresh blueberries, making it perfect for any occasion. Its subtle tang from yogurt adds a lovely moistness that keeps every bite irresistible and flavorful.
FROM THE KITCHEN • Moist Blueberry Yogurt Pound Cake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and grease a 10-inch Bundt pan, then dust it lightly with flour. In a large bowl, combine the cake mix and brown sugar. Add the yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Use a hand mixer on low speed just until everything starts to come together, then scrape down the sides and beat on medium for about 4 minutes to get a smooth batter.
02
Step 2
In a separate bowl, sprinkle the blueberries with a little cinnamon to coat them evenly, then gently fold them into the batter. Pour the batter into your prepared pan, spreading it out evenly.
03
Step 3
Bake for about 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Once it's cool, dust the top with some powdered sugar for a pretty finish.
Why you’ll love it
This cake is wonderfully moist thanks to the yogurt, which adds a subtle tang and tender crumb. The burst of fresh blueberries gives every bite a juicy sweetness. It’s easy to make and perfect for any occasion, from breakfast to dessert.
How to serve
Serve slices plain or with a dusting of powdered sugar for a simple treat. It also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side add extra color and flavor.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to three days. For longer freshness, wrap it tightly and refrigerate for up to a week. You can also freeze slices individually, wrapped well, for up to three months.
