Blueberry Yogurt Pound Cake
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
54
Sourness
47
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Brown Sugar1 cup
Vanilla Yogurt (low-fat)1 cup
Applesauce1 cup
Water1 cup
Vegetable Oil3
Eggs1 tsp
Maple Flavor (ing)1.5 cups
Blueberry1 cup
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 10-inch fluted tube pan (such as Bundt(R))
3
Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon
4
Beat on low speed with an electric hand mixer until blended
5
Scrape bowl and beat on medium speed for 4 more minutes
6
Toss blueberries with enough cinnamon to evenly dust each berry in a bowl
7
Fold blueberries into the batter
8
Pour batter into the prepared pan
9
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes
10
Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely
11
Dust with confectioners' sugar