Medium Beverage Dessert

Blueberry Yogurt Pound Cake

Name: Blueberry Yogurt Pound Cake
Prep time: 19 min
Cook time: 24 min
Total time: 43 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 package yellow cake mix with pudding included , 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

Total Time

43 min

19m prep · 24m cook

Servings

4 people

Rating

—

Difficulty

Medium

22 views

Halal Kosher Vegetarian Nut Free Eggs Nut-Free Dessert Fried sweet savory sugary european greek mediterranean middle eastern region halal kosher side sour plant_based main turkish british

This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert.

Ingredients

1 package yellow cake mix with pudding included , 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

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

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

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.