A healthy update on sour cream pound cake, this Greek Yogurt Pound Cake w/Blueberry-Chia Sauce is perfect for summer berries!
One of the rituals I go through each summer with my dad is asking about "the blueberries."
"The blueberries" are the 13 or so blueberry bushes that still grow and produce berries at the home where my grandparents lived until they died more than a decade ago.
Kids -- time DOES speed up as you get older. It's both strange and sad in some ways. I so wish I had a chance to pick blueberries with my grandmother today, but it feels like just yesterday I was able to do so.
I live about a five hours away from "the blueberries," so I rely on my dad to periodically make a trip down to their old homeplace and give me a report. Some years, we don't make it over to pick them. But this year, I've got my sights set on making it over to Alabama and putting two little boys to work picking blueberries. I mean, when there's all of these recipes to be made, you gotta get to pickin'.
Recipes like this...
...and especially this.
This Greek Yogurt Pound Cake with Blueberry-Chia Sauce is one that I developed last summer and it very quickly became my youngest son's favorite dessert of the season. It's easy to make, but impressive for guests. No matter whether you pick your blueberries yourself or snag a basket at your grocery store, I promise it will fast become a favorite around your house.
Be the most popular guest at the summer cookout. Bring this this Greek Yogurt Pound Cake with Blueberry Chia Sauce. Tweet this
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.