Lemon Blueberry Pound Cake with Greek Yogurt Sauce
Bursting with delicious blueberry and zingy lemon flavour, this lemon blueberry pound cake is a perfect treat for special breakfast, amazing brunch or family dinner.
Lemon Blueberry Pound Cake:
- 2 2/5 cups (290 g) all-purpose flour or gluten-free flour
- 4/5 cups (160 g) raw cane sugar
- 1 ½ tsp baking powder
- pinch of salt
- 2 tbsp LOOV freeze-dried organic wild blueberry powder
- 1 cup (225 g) softened butter
- 1/2 cup (120 g) Greek yogurt
- 4 eggs
- 1 tsp vanilla extract
- zest of 1 lemon (use organic lemons)
Blueberry sauce:
- 1 cup (250 g) Greek yogurt
- 1/2 cup (100 g) powdered raw cane sugar
- 2 tbsp LOOV freeze-dried organic wild blueberry powder
1. Preheat oven to 347 F (175 C) and grease 9 x 5 x 3 inch loaf pan (23 x 13 x 6 cm) with cooking spray or cover with baking paper.
2. In a large bowl beat together butter and sugar until light and fluffy.
3. Add eggs, yogurt, vanilla extract, and lemon zest and beat until combined.
4. In a separate bowl whisk together flour, baking powder, and salt.
5. Add dry ingredients to wet and stir until just combined.
6. Pour batter into prepared loaf pan and smooth top with a spatula.
7. Bake for 1 hour or until a toothpick inserted into the middle comes out clean.
8. Let the cake cool and then make the sauce mixing together yogurt, sugar and blueberry powder.
9. Cover the pound cake with sauce and enjoy!
