Blueberry Yogurt Pound Cake

Ingredients

• 1 , 18.25 ounce
• 0.25 cups brown sugar
• 1 cup low-fat vanilla yogurt
• 0.5 cups applesauce
• 0.25 cups water
• 0.25 cups vegetable oil
• 3 eggs
• 1 teaspoon maple flavoring
• 0.5 teaspoons ground cinnamon , plus more for dusting
• 1.5 cups blueberries
• 0.25 cups confectioners' sugar

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

2. 2

   Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.

3. 3

   Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.

4. 4

   Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.