Blueberry Yogurt Pound Cake

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I’ve loved The Pioneer Woman for as long as I’ve known blogs existed. I especially love her cooking site, which is always chock-full of butter, cream, sugar, oil, and all the things that make food taste good.

The amounts of these ingredients in her food are perfect for salivating over from afar (especially with her amazing, detailed step-by-step photos), but I had never actually made one of her recipes until yesterday. This blueberry yogurt pound cake is more like a zucchini or banana bread than a pound cake (although I don’t know the technical difference), and feels relatively “healthy” due to its conspicuous lack of butter. That is, of course, if you ignore the copious amounts of sugar.

This one’s definitely a keeper!

Blueberry Yogurt Pound Cake
Adapted from The Pioneer Woman

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2 6-ounce cartons yogurt, any flavor (Amy’s note: I used Yoplait Light blueberry)
1 ¼ cups sugar
3 eggs, lightly beaten
1 teaspoon vanilla
1/4 cup canola oil
1 cup blueberries

Preheat oven to 350 degrees. Grease and flour a loaf pan.

Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, mix together yogurt, sugar, eggs, vanilla, and oil until just combined. Pour over dry ingredients and mix until just combined. Gently stir in 1 cup blueberries. Do not overbeat.

Pour into a loaf pan and bake for 60-70 minutes, or until a tester comes out clean. Remove from oven and allow to cool.