Blueberry Pound Cake

Recipe: Pioneer Woman

I made this a while back and forgot to post the recipe. It's been hiding in my computer. The yogurt makes this moist. It's a heavy rich loaf bread/cake. I liked it. I didn't make the dipping sauce and I couldn't find Rachel's yogurt. I substituted low-fat regular vanilla yogurt.

Cake
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2 (6-ounce cartons) Rachel’s Vanilla Chai Yogurt
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla
½ cup canola oil

Dipping Sauce
1 cup blueberries
4 tablespoons sugar
1 6-ounce carton Rachel’s Vanilla Chai Yogurt

Preheat oven to 350 degrees. Grease and flour a loaf pan.
Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, mix together 2 cartons yogurt, sugar, eggs and vanilla until just combined. Pour over dry ingredients and mix until just combined. Gently stir in 1 cup blueberries. Do not over beat.
Pour into a loaf pan and bake for 50 minutes to 1 hour. Remove from oven and allow to cool.
While cake is cooling, dump 1 cup blueberries into a small saucepan. Add 4 tablespoons sugar and 1 tablespoon water, and stir together. Over low heat, cook mixture until syrupy, about five minutes. Remove from heat and stir in 1 carton yogurt.