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 calories
carbohydrate: 47.4 g
cholesterol: 48.4 mg
fat: 11.1 g
fiber: 1.1 g
protein: 4.6 g
saturatedFat: 2 g
servingSize: -
sodium: 315.9 mg
sugar: 31.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 10-inch cake

Recipe Note

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

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