BLUEBERRY YOGURT POUND CAKE

Blueberry Yogurt Pound Cake image

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

Provided by Kim

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 315.9 mg, Sugar 31.4 g