Blueberry Yogurt Pound Cake

Blueberry Yogurt Pound Cake

9
Kim 3

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

Ingredients

2 h 10 m {{adjustedServings}} servings 305 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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

9
  1. 11 Ratings

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This was a simple recipe but it was a bit too sweet for our personal taste. If I make it again, I would skip the sweetened yogurt (and use plain) and I would eliminate the brown sugar entirely. ...

Made this, but next time will used lemon cake mix, omitted the brown sugar and use low fat lemon yogurt. Very moist cake.

I didn't have a box of cake mix, so I substituted 1-1/2 cups of flour, 1/2 cup of white sugar and 1-3/4 teas of baking powder. Plus I added half a box of vanilla pudding mix since the recipe cal...