This particular pound cake recipe is incredibly easy and healthy. I made this using whole wheat flour and vegetable oil instead of all-purpose or cake flour and butter to give it a different texture and taste, but better.
Blueberry Whole Wheat Pound Cake
Baking Pan: 8-inch X 4-inch (20cm X 10cm)
Ingredients:
3 eggs
1/4 cup (60ml) vegetable oil
2 Tbsp (30g) sugar
1/2 cup (125g) sweetened yogurt
1 cup (150g) whole wheat flour
2tsp (8g) baking powder
1/8tsp (1g) salt
1 cup (140g) fresh blueberries
optional:
20 pieces of fresh blueberries
(350F/180C) Bake 40 -45 minutes
Method:
1. Preheat oven to 350F/180C
2. In a large bowl, beat eggs. Then add oil, sugar, yogurt and stir together.
3. In a separate bowl, mix the flour, baking powder, salt together.
4. Add the flour mixture to the wet mixture. Stir until thoroughly combined.
5. Add blueberries, and gently combine together.
6. Prepare a baking pan.
7. Pour the batter into the prepared baking pan, and smoothing the top.
8. Add blueberries on the top.
9. Transfer to the preheated oven, (350F/180C), bake for 40-45 minutes; or until a toothpick inserted into the center comes out clean
10. Remove the cake from the oven and place them on a cooling rack.
11. Let cool slightly and serve.
Notes:
* Since I baked this cake for kids, I just used small amount of sugar in this recipe. If you like a sweeter flavor, you may add some more sugar in it.
* I like to serve this cake warm from the oven. But, you may wait until the second day to slice and serve for better taste.
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