A healthy update on sour cream pound cake, this Greek Yogurt Pound Cake w/Blueberry-Chia Sauce is perfect for summer berries!
Disclosure: This post is a part of my ongoing sponsored partnership with the U.S. Farmers and Ranchers Alliance.
Today is National Pick Blueberries Day. If you have access to a local blueberry farm, by all means — please go with your family and friends, eat a few ripe ones straight from the bush, soak in the sunshine, pick a bucket full and enjoy them for as long as they last. Maybe, if you’re feeling especially motivated you’ll even make a batch of these:
But if you don’t make it to a local u-pick today, let me assure you it’s “ok” to pick up a package of blueberries for these recipes at your local supermarket. There’s no need to obsess over the fact that you may be getting berries that weren’t picked by your next-door neighbor. In fact, can we all agree to quit putting “locally-grown” on a pedestal that perhaps it doesn’t deserve?
Don’t get me wrong. I love local farmers, no matter where they call home. I certainly hope from the standpoint of supporting your local economy that you know where your farmers' market is and you frequent those vendors when possible. But there seems to be this growing sentiment that to eat well, you can only eat what’s been grown on a local farm. And that’s simply not the case.
If you follow me on Instagram, you know I visited the last of the 50 United States earlier this summer. What I can tell you after traveling literally all across the U.S., top to bottom, east to west, is that our land and climates are as diverse as we are. This notion that we should only be “eating” locally means that growing up, I would never have had pound cake with the fresh blueberries picked at my grandparents' in the summer because wheat doesn’t grow well down south. And you? Well, if you lived in the upper Midwest maybe you would get to eat a Cherry Pie like this...
…but you could forget having a glass of OJ the next morning with breakfast.
Different parts of the country – based on soil, weather and other factors – accommodate different types of farming better than others. And what I’ve learned working with the U.S. Farmers and Ranchers Alliance is America needs farms of all shapes, sizes and terrains to thrive. So when buying produce — whether it’s labeled as local or not— you’re helping farmers thrive, even if they are a few states away. (And of course, eating more produce is ALWAYS a good idea for your health!)
I, for one, am extremely grateful that once July is over and berry season has ended down south, there’s likely a farmer somewhere else in America that’s able to keep me stocked in berries a bit longer. All the more time to make recipes like this:
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Greek Yogurt Pound Cake with Blueberry-Chia Sauce
- 2 cups fresh blueberries
- 1/2 cup orange juice
- 2 tablespoons chia seeds (do not omit as this is what thickens the sauce)
- 1 to 2 tablespoons honey (adjust depending on sweetness of blueberries)
- 1/4 teaspoon vanilla (optional)
- 1 1/2 cups (180 g) all purpose flour
- 3/4 cup (90 g) white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup softened butter
- 1/4 cup canola oil
- 1 1/2 cups sugar
- 3 large eggs
- Zest of 1 lemon
- 1 cup plain nonfat Greek yogurt
- Place blueberries and orange juice in a small saucepan. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.Turn heat down and simmer on low heat for 5 minutes, or until sauce thickens slightly. Remove from heat; stir in honey, chia seeds and vanilla, if desired. Refrigerate until ready to serve (sauce will thicken as it stands).
- Preheat oven to 350 degrees F. Coat a nonstick loaf pan with cooking spray.
- Whisk together flours, baking powder and salt. Set aside.
- In a large bowl, cream together butter, oil and sugar until light and fluffy. Beat in eggs one at a time; add in lemon zest. Alternately beat in flour mixture and yogurt, mixing just until blended.
- Pour batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes ; turn out onto a wire rack and cool completely. Serve with blueberry sauce.