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Blueberry Orange Yogurt Pound Cake

Blueberry orange yogurt pound cake is a delightful dessert to serve with tea or at brunch. Key ingredients include all purpose flour, fresh blueberries, cane sugar and orange zest. The top is covered in a delicious powdered sugar glaze.

Blueberry orange pound cake with powdered sugar glaze and two slices cut out of it.

Blueberry Orange Yogurt Pound Cake

This pound cake is such a lovely dessert. Fresh blueberries are combined with a hint of orange in a delicious cake. I’m in love with this recipe – the orange zest truly takes this recipe up a level. Pound cakes are different than traditional cakes as they’re baked in a loaf pan or bundt cake pan. Many styles are either sprinkled with powdered sugar or drizzled with a powdered sugar glaze.

There are a few important steps to create this pound cake – creaming the butter and sugar for a full 5 minutes, using fresh blueberries versus frozen, and baking for long enough and in the right sized pan as it is a larger cake. I’ll share all of those details in the recipe below.

Ingredients lying on counter: carton of fresh blueberries, container of plain yogurt, bag of cane sugar, vanilla extract, two oranges, bag of flour, and carton of eggs.

Pound Cake Ingredients

Here’s what ingredients are needed to make this blueberry orange yogurt pound cake:

  • Flour – To make this recipe, you’ll need all purpose flour or pastry and cake flour. I don’t recommend using whole wheat flour as it will produce a denser cake.
  • Orange – One medium navel orange is zested and juiced for this recipe. I prefer to use an organic orange as the peel will have less pesticides and will be used inside the recipe.
  • Blueberries – Fresh blueberries are added to the recipe. I recommend not using frozen blueberries as the color of the loaf will change to a dark grey/purple which isn’t nearly as lovely.
  • Yogurt – You can use any style of yogurt as long as it is plain and unflavored. I used greek yogurt.
  • Butter – The butter should be unsalted and at room temperature. I prefer to leave my butter on the counter the night before so that it’s nice and soft by the time I make a recipe.
  • Sugar – This recipe uses granulated white sugar. I used organic cane sugar, but regular white sugar will also work just fine. I don’t recommend using brown sugar as it will change the color and consistency of the pound cake.
  • Other Baking Ingredients – You’ll also need eggs, vanilla extract, baking powder, baking soda and salt.
  • Icing Sugar and milk – A simple powdered sugar glaze is drizzled on top of the pound cake. This is totally optional and can be skipped if that’s what you prefer.
Bake pound cake in large loaf pan lined with parchment paper on top of a black and white plaid kitchen towel.

How To Make This Recipe

An overview of how to make the pound cake, with full instructions at the bottom of this article (just keep scrolling):

  1. Cream Butter – An important step to create a light and fluffy cake. Add softened butter and sugar to a bowl and beat for 5 minutes until light and fluffy with a hand mixer. Add in one egg at a time mixing each one before adding the next.
  2. Orange Zest – Zest the outside of an orange then slice in half and squeeze out the juice from the inside. Add both to a bowl along with plain yogurt and vanilla extract. Mix everything together and set aside.
  3. Dry Ingredients – In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt.
  4. Mix Together – Each ingredient is added together slowly by hand: First ⅓ of the dry flour mixture is added to creamed butter and folded in. Next, half of the yogurt mixture is folded in. Another ⅓ of dry mixture is added, then last half of yogurt mixture, and last ⅓ of dry mixture. So it looks like this: ⅓ dry mixture, ½ yogurt mixture, ⅓ dry mixture, ½ yogurt mixture, ⅓ dry mixture: all added to the butter sugar bowl. At this point the batter with be quite thick.
  5. Fold In Blueberries – Add 2 cups of fresh blueberries to the batter and gently fold them in just enough so that they’re combined. Do not overmix during this step.
  6. Bake – This batter is thick and heavy… scoop it into a large loaf pan or bundt cake pan (this recipe is too big for a small loaf pan). The pan should be greased or lined with parchment paper. Give it a quick tap on the counter, then bake for 50-65 minutes. Check for doneness by poking a toothpick through the center. If it comes out clean, it’s done. Remove from the oven and let cool for 10 minutes in the pan before transferring to a rack to cool completely.
  7. Drizzle Glaze – This is an optional step, but you can add a powdered sugar glaze to the top of the pound cake. To do this, add 2 cups of powdered sugar to a bowl. Stir in 1 Tbsp of milk and mix. Add more milk slowly until you reach the desired consistency. Note: The “runnier” the glaze is, the more translucent it will look on the pound cake (but it will still taste delicious). Thicker glaze will look whiter on the cake.
Blueberry orange pound cake with slice cut out so you can see inside. A couple blueberries, sliced orange and kitchen towel surround it.

Pound Cake Tips

  • This recipe will make a large loaf or 10 cup bundt cake pan. Do not use a small loaf pan as it will overflow while baking. You can also use a round cake pan.
  • My pound cake took a bit longer to bake (65 minutes) as it was in a large loaf pan. If you’re using a bundt cake pan or round cake pan, it will probably take less time as the cake will be shorter and have more surface to bake in. If using a different style of pan, I recommend baking for less time. Check around 50 minutes to see how the cake is doing.
  • Move the rack to the middle position while baking. This will produce a more evenly baked cake.
  • Cream the butter for a full 5 minutes with a hand mixer. I prefer to set a timer to make sure I’m actually mixing for that long (it always feels longer when you’re actually doing it). When you cream the sugar it will ensure a light a fluffy cake consistency.
  • Use fresh blueberries and not frozen blueberries. It’s much harder to produce a clean-looking cake interior with frozen blueberries as they tend to bleed and produce a grey/purple cake color.
Looking down at pound cake with three slices cut out, fresh blueberries sprinkled around it and slices of orange.

More Easy Baking Recipes To Try

Here are a few more recipes you might like to try. The banana bundt cake was a big hit with my extended family, and the muffins are an easy grab-and-go snack idea:

Did you love this pound cake? Be sure to leave a rating below!

Blueberry Orange Yogurt Pound Cake

Blueberry orange yogurt pound cake is a delightful dessert to serve with tea or at brunch. Key ingredients include all purpose flour, fresh blueberries, cane sugar and orange zest. The top is covered in a delicious powdered sugar glaze.
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 slices

Ingredients

Powdered Sugar Glaze (Optional):

  • 2 cups powdered icing sugar
  • 1-3 Tbsp milk - adding 1 at a time

Instructions

  • Add room temperature butter and granulated cane sugar to a large bowl.
    butter and sugar in a white bowl with hand mixer beside.
  • Beat for 5 minutes until smooth and creamy with a hand mixer.
    creamed butter and sugar in white bowl with hand mixer beside.
  • Add one egg at a time and beat until smooth. Repeat process with second and third egg.
    three images of creamed sugar with one egg and hand mixer.
  • The mixture will be light and fluffy. Set aside for now.
    thick and creamy butter, sugar egg mixture with grey spatula in white bowl.
  • Wash and scrub one medium orange. Zest the outside peel with a grater. Slice the orange in half then squeeze out the juice the inside. Add the orange juice and zest (grated peel) to a bowl.
    grater, citrus juicer, bowl with orange juice, orange squeezed and peeled, grated orange peel zest.
  • Add plain yogurt and vanilla extract to the bowl of orange juice and orange zest. Mix everything together and set aside.
    Bowl with yogurt, vanilla extract, zest and orange juice. Small spatula beside bowl.
  • In a separate medium bowl mix together the dry ingredients: all purpose flour, baking powder, baking soda, and salt.
    Flour mixture in white bowl with whisk.
  • Add ⅓ of dry flour mixture to bowl with creamed sugar and butter. Mix together gently with a spatula.
    Creamed butter sugar mixture with flour on top.
  • Now add half of the yogurt orange mixture to the sugar/butter bowl and mix together.
    Batter with yogurt mixture in white bowl.
  • Now mix in another ⅓ of the dry flour mixture.
    Batter with flour mixture in white bowl.
  • Add last half of yogurt orange mixture and stir together.
    Batter mixture with yogurt mix in white bowl
  • Mix in the last half of dry flour mixture.
    Batter with flour mixture in white bowl and spatula.
  • The batter with be thick and dough-like.
    Raw pound cake batter in white bowl with spatula.
  • Add the fresh blueberries.
    Batter with blueberries in white bowl with spatula.
  • Gently fold them into the batter until they're just combined. No need to overmix here.
    Pound cake batter in white bowl with blueberries mixed in and spatula.
  • Scoop the batter into a large muffin pan, bundt cake pan, or cake pan. Pan should be greased or lined with parchment paper.
    Bake for 50-65 minutes or until a toothpick comes out clean when poked through the center.
    Raw batter in large loaf pan with parchment paper.
  • Let cool 10 minutes, then remove from pan and let cool on a rack completely.
    Cooked blueberry pound cake with parchment paper in loaf pan.
  • Make powdered sugar glaze (optional): Add 2 cups powdered sugar to a bowl. Stir in 1 Tbsp of milk and mix. Add more milk slowly until you reach the desired consistency. Drizzle over top of the cake (the glaze is optional).
    Slice the pound cake, serve and enjoy!
    Glaze drizzled on top of pound cake over parchment paper.

Recipe Notes:

  • This recipe will make a large loaf or 10 cup bundt cake pan. Do not use a small loaf pan as it will overflow while baking. You can also use a round cake pan.
  • The pan should be greased or lined with parchment paper. Give it a quick tap on the counter, then bake for 50-65 minutes. Check for doneness by poking a toothpick through the center. If it comes out clean, it’s done. 
  • My pound cake took a bit longer to bake (65 minutes) as it was in a large loaf pan. If you’re using a bundt cake pan or round cake pan, it will probably take less time as the cake will be shorter and have more surface to bake in. If using a different style of pan, I recommend baking for less time. Check around 50 minutes to see how the cake is doing.
  • Move the rack to the middle position while baking. This will produce a more evenly baked cake.
  • Cream the butter for a full 5 minutes with a hand mixer. I prefer to set a timer to make sure I’m actually mixing for that long (it always feels longer when you’re actually doing it). When you cream the sugar it will ensure a light a fluffy cake consistency.
  • Use fresh blueberries and not frozen blueberries. It’s much harder to produce a clean-looking cake interior with frozen blueberries as they tend to bleed and produce a grey/purple cake color.
  • Note When Making Powdered Sugar Glaze: The “runnier” the glaze is, the more translucent it will look on the pound cake (but it will still taste delicious). Thicker glaze will look whiter on the cake.
Nutrition
Calories: 427kcal | Carbohydrates: 63g | Protein: 6g | Fat: 17g | Sodium: 158mg | Sugar: 38g

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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