Orange blueberry yogurt cake is a delightful cake recipe to serve with tea, ice cream, or brunch.

A moist and tender cake is filled with fresh blueberries and a hint of orange zest. All topped with a delicious powdered sugar glaze.

Orange blueberry pound cake with powdered sugar glaze and two slices cut out of it.

Easy Pound Cake

This loaf cake is such a lovely dessert. Juicy blueberries are combined with a hint of orange in a delicious cake.

Similar to our blueberry yogurt oat muffins, this cake uses yogurt instead of milk to help the cake to rise. Feel free to use plain yogurt, plain greek yogurt, or even sour cream.
The orange zest truly takes this recipe up a level. It infuses the cake with the perfect citrusy taste. Feel free to substitute with lemon zest or lemon juice. This will turn the recipe into a lemon blueberry cake which is another popular pairing.
Pound cake is baked in a loaf pan or bundt cake pan. Many styles are either sprinkled with powdered sugar or drizzled with a powdered sugar glaze.
The cake is easy to prep in advance. Slices can be stored in the fridge 4-5 days or frozen for up to 3-4 months.
Serve as an afternoon snack or for Sunday brunch with guests with ice cream, whipped coconut cream, our strawberry banana nice cream or a healthy superfood smoothie.

Ingredients lying on counter: carton of fresh blueberries, container of plain yogurt, bag of cane sugar, vanilla extract, two oranges, bag of flour, and carton of eggs.

Recipe Ingredients

BASE: Good quality all-purpose flour is always important in baking. This is combined with sugar, baking powder, eggs, and unsalted butter. Plain yogurt creates acidity that’s combined with baking powder to create a leavening agent and make the cake light and fluffy.

KEY INGREDIENTS: Fresh wild blueberries and zest from a navel orange create the perfect flavor.

TOPPING: A simple glaze from powdered icing sugar and milk is drizzled on top of the loaf for the perfect touch of sweetness.

VARIATIONS: Add chocolate chips, chopped nuts, or substitute with fresh lemon zest. Use lemon juice instead of milk in the icing for a simple lemon glaze.

Bake pound cake in large loaf pan lined with parchment paper on top of a black and white plaid kitchen towel.

How To Make Orange Blueberry Greek Yogurt Cake

An overview of how to make the pound cake, with full instructions at the bottom of this article (just keep scrolling):

Cream butter and sugar with an electric mixer. Add in eggs one at a time.
Mix orange zest, yogurt, and vanilla extract in a small bowl.
Mix dry ingredients separately: flour, baking powder, baking soda and salt.
Combine half of dry ingredients with the creamed butter and sugar. Add half the wet ingredients – half the yogurt mixture. Repeat with last half of dry ingredients, then last half of yogurt.
Fold in blueberries. Pour the cake batter into greased pan. Bake until toothpick comes out clean. Let cake cool.
Mix powdered icing sugar and milk. Drizzle over top of pound cake. Slice and serve.

Leftovers can be stored in an airtight container for up to 3-4 days. This cake also freezes well. Freeze in an airtight bag for up to 3-4 months. Slices can be wrapped in parchment paper before freezing to help prevent freezer burn.

Blueberry orange pound cake with slice cut out so you can see inside. A couple blueberries, sliced orange and kitchen towel surround it.

Recipe Tips

Cream Butter – An important step to create a light and fluffy cake. Add softened butter and sugar to a bowl and beat for 5 minutes until light and fluffy with a hand mixer. Then add in one egg at a time mixing each one before adding the next.
This recipe will make a large loaf or 10 cup bundt cake pan. Do not use a small loaf pan as it will overflow while baking. You can also use a round cake pan.
Fold In Blueberries – Add 2 cups of fresh blueberries to the batter and gently fold them in just enough so that they’re combined. Do not overmix during this step.
My pound cake took a bit longer to bake (65 minutes) as it was in a large loaf pan. If you’re using a bundt cake pan or round cake pan, it will probably take less bake time as the cake will be shorter and have more surface to bake in. If using a different style of pan, I recommend baking for less time. Check around 50 minutes to see how the cake is doing.
Move the wire rack to the middle position while baking. This will produce a more evenly baked cake.
Cream the butter for a full 5 minutes with a hand mixer. I prefer to set a timer to make sure I’m actually mixing for that long (it always feels longer when you’re actually doing it). When you cream the sugar it will ensure a light a fluffy cake consistency.
Use fresh blueberries and not frozen berries. It’s much harder to produce a clean-looking cake interior with frozen blueberries as they tend to bleed and produce a grey/purple cake color.
Drizzle Glaze – Add 2 cups of powdered sugar to a bowl. Stir in 1 Tbsp of milk and mix. Add more milk slowly until you reach the desired consistency. Note: The “runnier” the glaze is, the more translucent it will look on the pound cake (but it will still taste delicious). Thicker glaze will look whiter on the cake.
Instead of glaze, you could also spread the top with cream cheese frosting.

Looking down at pound cake with three slices cut out, fresh blueberries sprinkled around it and slices of orange.

More Loaf Recipes

Strawberry Cake is a quick banana bread with fresh strawberries.
Banana Bundt Cake has a lovely moist center that tastes just like banana bread.
Pumpkin Raisin Loaf with Orange Glaze is light and fluffy with a hint of spice.
Oatmeal Blueberry Breakfast Loaf is an easy healthy breakfast idea.
Herbed Quick Bread is a savory loaf recipe that can be served with dinner.

Did you love this pound cake? Be sure to leave a rating below!

Orange Blueberry Yogurt Cake

A moist and tender cake is filled with fresh blueberries and a hint of orange zest. All topped with a delicious powdered sugar glaze.

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: 12 slices

Ingredients

1 cup unsalted butter - softened
1 cup cane sugar - white granulated sugar, brown sugar, caster sugar
3 eggs
1 cup plain yogurt - regular yogurt, greek yogurt, or sour cream
1 orange - zested and juiced
1 tsp vanilla extract
3 cups all purpose flour - or cake flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup blueberries

Powdered Sugar Glaze (Optional):

2 cups powdered icing sugar
1-3 Tbsp milk - adding 1 at a time

Instructions

Add room temperature butter and granulated cane sugar to a large bowl.
Beat for 5 minutes until smooth and creamy with an electric mixer.
Add one egg at a time and beat until smooth. Repeat process with second and third egg.
The mixture will be light and fluffy. Set aside for now.
Wash and scrub one medium orange. Zest the outside peel with a grater. Slice the orange in half then squeeze out the juice the inside. Add the orange juice and zest (grated peel) to a separate bowl.
Whisk yogurt and vanilla extract to the bowl of orange juice and orange zest. Mix everything together and set aside.
In a separate medium mixing bowl mix together the dry ingredients: all purpose flour, baking powder, baking soda, and salt.
Add ⅓ of dry flour mixture to a large mixing bowl with creamed sugar mixture. Mix together gently with a spatula.
Now add half of the yogurt orange mixture to the sugar/butter bowl and mix together.
Now mix in another ⅓ of the dry flour mixture.
Add last half of yogurt orange mixture and stir together.
Mix in the last half of dry flour mixture.
The batter with be thick and dough-like.
Add the fresh blueberries.
Gently fold them into the batter until they're just combined. No need to overmix here.
Use rubber spatula to scoop the cake batter into a large prepared pan, bundt cake pan, or cake pan. Pan should be greased or lined with parchment paper.
Bake for 50-65 minutes or until a toothpick comes out clean when poked through the center.
Let cool 10 minutes, then remove from pan and let cool on a rack completely.
Make powdered sugar glaze (optional): Add 2 cups powdered sugar to a bowl. Stir in 1 Tbsp of milk and mix. Add more milk slowly until you reach the desired consistency. Drizzle over top of the cake (the glaze is optional).
Slice the pound cake, serve and enjoy!

Recipe Notes:

This recipe will make a large loaf or 10 cup bundt cake pan. Do not use a small loaf pan as it will overflow while baking. You can also use a round cake pan.
The pan should be greased or lined with parchment paper. Give it a quick tap on the counter, then bake for 50-65 minutes. Check for doneness by poking a toothpick through the center. If it comes out clean, it’s done.
My pound cake took a bit longer to bake (65 minutes) as it was in a large loaf pan. If you’re using a bundt cake pan or round cake pan, it will probably take less time as the cake will be shorter and have more surface to bake in. If using a different style of pan, I recommend baking for less time. Check around 50 minutes to see how the cake is doing.
Move the rack to the middle position while baking. This will produce a more evenly baked cake.
Cream the butter for a full 5 minutes with a hand mixer. I prefer to set a timer to make sure I’m actually mixing for that long (it always feels longer when you’re actually doing it). When you cream the sugar it will ensure a light fluffy cake consistency.
Use fresh blueberries and not frozen blueberries. It’s much harder to produce a clean-looking cake interior with frozen blueberries as they tend to bleed and produce a grey/purple cake color.
Note When Making Powdered Sugar Glaze: The “runnier” the glaze is, the more translucent it will look on the pound cake (but it will still taste delicious). Thicker glaze will look whiter on the cake.

Nutrition

The nutritional information provided is an estimate and is per serving.

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