BLUEBERRY LEMON BUNDT

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BLUEBERRY LEMON BUNDT image

This recipe was personally prepared by Jan Force, a Curious Cuisiner member, for the August 2014 regular meeting. The recipe is a low-fat version .. and so perfect for spring and the blueberry season.

Provided by Tuesday Cooks @TuesdayCooks

Categories     Cakes

Number Of Ingredients 10

1 box(es) yellow or lemon cake mix (trans-fat free)
1 box(es) 2.9 oz lemon or vanilla instant pudding/pie filling
3/4 cup(s) skim milk
1 - 6oz low-fat lemon yogurt
2 - egg whites
1 - egg
2 tablespoon(s) canola oil
1-1/2 cup(s) fresh blueberries
2 teaspoon(s) flour
- powdered sugar for dusting top of cake

Steps:

  • Coat 12 cup bundt pan with floured baking spray.
  • Preheat oven to 325.
  • In large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg, and oil. Beat according to package directions.
  • In small bowl, toss blueberries with flour (this help them not sink to the bottom). Fold into cake batter.
  • Pour batter into bundt pan. Bake 35-40 minutes, or until a toothpick inserted comes out clean.
  • Let stand 40 minutes before inverting the pan to release the cake. Cool completely. Dust with powdered sugar to serve.

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