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 minuteswith 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.