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Thursday, November 13, 2008

Blueberry Pound Cake with Dipping Sauce


via The Pioneer Woman Cooks
at 3:49 PM
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1 comment:

  1. macraNovember 13, 2008 at 3:59 PM

    Cake
    1 ½ cups all-purpose flour
    ½ teaspoon salt
    2 teaspoons baking powder
    2 6-ounce carton 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

    350F 50min - 1hr
    sift dry ingredients together, mix wet ingredients together, combine and mix until just combined, stir in blueberries, pour into loaf tin and bake.
    Sauce : boil sugar, berries and 1 TBL of water till syrupy, cool add yoghurt.

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