Preheat oven to 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.
In a large bowl beat together butter and sugar until light and fluffy. Add eggs, yogurt, vanilla extract, and lemon zest and beat until combined.
In a separate bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet and stir until just combined.
Pour batter into prepared loaf pan and smooth top with a spatula. Bake for 1 hour or until a toothpick inserted into the middle comes out clean.
Let the cake cool and then make the sauce mixing together yogurt, sugar and blueberry powder. Cover the pound cake with sauce and enjoy!
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Organic Nordic Wild blueberries (aka bilberries) have four times more antioxidants than cultivated blueberries. They contain high levels of antioxidants, a significant amount of vitamin A, vitamin E, carotene, and dietary fiber.