Blueberry greek yogurt pound cake

If you ask me what is my favorite fruit to bake with i will probably list some of my favorite fruits because it's impossile to name just one. I love baking with oranges in the winter as much as i love making a blueberry pound cake in the summer or a chocolate pear cake in november.
      Because summer has just started,the variety of seasonal fruits at farmers market is relatively limited at the moment.Only cherries,blueberries and strawberries are in abundance right now and all are the perfect addition to any dessert.


     You may use any of them in this cake but i prefer blueberries because they are juicy and hold up well in baked goods.I love baking with fresh seasonal fruits because they add a nice texture and contrast to cakes and are a great alternative to tradional ones.

     This is my go-to pound cake recipe for its simplicity.I know, a pound cake should be bake in a loaf pan but round cakes are my favorite.
     The beauty of this recipe is that it's fast and if you bake occasionally you've probably have all the ingredients in your pantry.I added some greek yogurt for a soft texture but you can switch to regular yogurt if you prefer.The recipe works with any fruit and is great for upside down cakes as well.Like any other buttery cake it's best if served immediately or on the same day.We served it warm with a spoonful of crème fraîche and it was absolutely delicious!

Prep Time: 20 Minutes  
Cooking Time: 50-60 Minutes
Yield:8-10 portions



Ingredients:

• 225g all-purpose flour(T65)
• 3 large eggs
• 150g unsalted butter,soften
• 150g caster sugar
• 150g  plain whole-milk greek yogurt
• 1 level tsp baking powder
• 1 level tbsp bourbon vanilla sugar
• 1 tbsp lemon zest,finely grated(optional)
• 200g fresh blueberries
• 1tsp all-purpose flour 
• crème fraîche for serving

DIRECTIONS

• Preheat oven to 180ºC/350ºF(convection/fan forced mode)
• Grease a 20 cm springform pan with butter and line the botton with parchment paper.
• Place butter,caster sugar ,bourbon vanilla sugar and lemon zest if using into a large bowl and whisk until smooth.
• Whisk in yogurt and eggs,one at a time beating well after each addition,scraping down the sides of the bowl as needed.Batter may look curdled but once you've added the flour it becomes smooth.
• Sift the flour and baking powder on top of the egg mixture,a little at a time, and fold it gently using a silicone spatula.
• Toss blueberries with 1tsp flour to prevent them from sinking to the bottom.Set aside.
• Pour 1/3 of the batter into the prepared pan and spread it evenly.
• Gently fold 1/2 of the blueberries into the rest of the batter then spread it evenly into the pan.
• Cove the batter with the rest of the blueberries,pressing them down slightly.
• Bake at 180ºC/350ºF for about 50-60 minutes until golden and the skewer inserted in the center comes out clean.

• Let the cake rest in the pan for 10 minutes then remove the cake from the pan and transfer to a wire rack.
• Sieve some of the icing sugar on top.
• Serve warm or cool with crème fraîche!

That's all, folks!

Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!