Blueberry Yogurt Pound Cake recipe
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Ingredients
- 1 (18.25 ounce) package yellow cake mix with pudding included ¼ cup brown sugar 1 cup low-fat vanilla yogurt ½ cup applesauce ¼ cup water ¼ cup vegetable oil 3 eggs 1 teaspoon maple flavoring ½ teaspoon ground cinnamon, plus more for dusting 1 ½ cups blueberries ¼ cup confectioners' sugar
Nutrition Info
- 304.6 caloriescarbohydrate: 47.4 gcholesterol: 48.4 mgfat: 11.1 gfiber: 1.1 gprotein: 4.6 gsaturatedFat: 2 gservingSize: -sodium: 315.9 mgsugar: 31.4 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Yogurt Pound Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
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.
Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
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.