Blueberry Yogurt Pound Cake

Impress your guests with a moist blueberry pound cake made easy with the use of yellow cake mix.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 305 Calories

Ingredients

• ¼ cup confectioners' sugar
• 3 eggs
• ¼ cup water
• ¼ cup vegetable oil
• ½ cup applesauce
• ¼ cup brown sugar
• 1 ½ cups blueberries
• 1 cup low-fat vanilla yogurt
• 1 teaspoon maple flavoring
• 1 (18.25 ounce) package yellow cake mix with pudding included
• ½ teaspoon ground cinnamon, plus more for dusting

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

Step 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.

Step 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.

Step 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.