Blueberry Yogurt Pound Cake

Blueberry Yogurt Pound Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package lemon 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

    tsp maple flavoring

  • ½

    tsp ground cinnamon, plus more for dusting

  • cups blueberries

  • ¼

    cup confectioners' sugar

Directions

Preheat oven to 350F. Grease and flour a 10" fluted tube pan. 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 mins. Let cool in pan for 10 mins, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.


Nutrition

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