Blueberry Pound Cake

BLUEBERRY POUND CAKE

This recipe was graciously shared with me by a very good friend who lives in Canada. I first had a slice of this amazingly delicious cake on one of my annual visits to Toronto when my friend invited me to have tea with her at her home in Whitby, a suburb of Toronto. I could not believe how moist and fragrant this cake was. The blueberries popped evenly in each slice without staining or discoloring the actual cake space around the blueberries. I had one slice and could not help but indulge myself in a second slice. I actually took a third slice to share with one of my brothers. I have been making this cake for the past 13 years, and it is super delicious every time.

INGREDIENTS

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

2 cups granulated sugar

2 cups unsalted butter at room temperature

4 eggs

2 teaspoons vanilla extract

8-ounce container of plain or lemon yogurt

2 cups fresh or frozen blueberries

DIRECTIONS

Set oven temperature to 325 degrees F. Lightly grease and flour a 10-inch bundt baking pan. In a medium-sized bowl, combine flour, baking powder, baking soda, salt and set aside. In another large bowl with the mixer on low speed, beat sugar and butter just until blended. Increase speed to medium and beat until light and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternately, beat the flour mixture and yogurt into the egg mixture, beginning and ending with the flour mixture. Gently stir in blueberries. Spoon batter into pan. Bake for approximately 1 hour and 10 minutes. Remove from the pan and cool completely on a wire rack. Serve with a small glass of Port. Eh voila!