Blueberry Pound Cake with Berries and Yogurt Sauce

While we were in Pensacola Beach, my parents renewed their vows.  I wanted to bake a nice treat for all of us to enjoy after the ceremony and my thirteen-year-old brother wanted to make a cake he made last year, so we combined our ideas and made blueberry pound cake with berries and yogurt sauce.

Working in a rental house's kitchen and with my brother was a challenge, but luckily I've become skilled at whipping up recipes without an electric mixer.  We doubled the recipe and each made our own pan.  We definitely succeeded because they both came out looking the same!  My brother did a really good job and tried to recall what he learned in his Family and Consumer Education Class (F.A.C.E) in 7th grade.  Now if he would just quit eating all the berries while we went along!


Blueberry Pound Cake
Yield: one 9x13 pan

Ingredients:
2 tablespoons butter
1/4 cup white sugar
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup all-purpose flour

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter Pour batter into prepared pan.
3. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Yogurt Sauce
Yields: about 1 cup

Ingredients:
1 16 oz. container of Greek yogurt 
1/2 tbsp fresh lime juice
1/4 tsp fresh lime zest
1 tsp honey or use honey flavored yogurt

Directions:
1. Mix all ingredients.

To serve:
In a bowl, place a mix of fresh berries and sprinkle 1/2 tsp sugar over and stir.  Refrigerate until berries are juicy. Chop a few leaves of fresh mint and mix with berries.  Place 1 slice of blueberry pound cake on a plate.  Top with berries and yogurt sauce (or whip cream for the kiddos).

Enjoy!