Blueberry Yogurt Pound Cake

Blueberry Yogurt Pound Cake

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    2 h 10 m
Kim
Recipe by  Kim

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 10-inch cake

Directions

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

Share It

Reviews (7)

Rate This Recipe
mauigirl
10

mauigirl

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. I thought the idea of fully dusting the blueberries in cinnamon would work similar to dusting the berries with flour, but sadly the cinnamon trick still made the berries migrate to the bottom of the cake. Next time I would toss the berries with flour or some of the cake mix to correct that problem. Otherwise, a very good and simple coffee cake. Thanks for sharing.

Lois
7

Lois

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

PARIS1983
5

PARIS1983

I actually had this somewhat odd combination of ingredients on hand and tried this to use up some blueberries. I too had the problem of all the blueberries sinking to the bottom (the top when it is turned out of the pan), but that's my only quibble. The flavor is sweet but great; my son said it's like blueberry pancakes and syrup in one cake! Looks beautiful - wish I had taken a picture before we started devouring it.

More Reviews

Similar Recipes

Blueberry Cream Cheese Pound Cake I
(235)

Blueberry Cream Cheese Pound Cake I

Blueberry Cream Cheese Pound Cake II
(212)

Blueberry Cream Cheese Pound Cake II

Blueberry Pound Cake
(195)

Blueberry Pound Cake

Spiced Yogurt Pound Cake
(160)

Spiced Yogurt Pound Cake

No Fail Pound Cake
(124)

No Fail Pound Cake

Apricot Brandy Pound Cake I
(33)

Apricot Brandy Pound Cake I

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 47.4 g
  • 15%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Cream Cheese Pound Cake II

>

next recipe:

Blueberry Cream Cheese Cake