Brenda'S Best Blueberry Yogurt Pound Cake - cooking recipe

Ingredients

1 cup butter, softened
1 1/3 cups sugar
3 eggs
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups blueberries (frozen, unthawed works well)
1 cup plain yogurt
3/4 cup orange juice
1 tablespoon coarsely grated orange rind
icing sugar

Preparation

In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
Beat in eggs, one at a time.
In a second bowl sift together flour, baking soda and salt.
In a third bowl mix together yogurt, orange juice and rind.
Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
Stir in blueberries.
Pour batter into well greased and floured 9\" or 10\" tube or Bundt pan.
Tap pan lightly to release air bubbles and smooth top.
Bake at 350F for 60-70 minutes or until knife comes out clean.
Let cool for 15 minutes in pan, the remove and cool on rack.
Before serving, sieve icing sugar over top.