Blueberry Yogurt Pound Cake

Blueberry Yogurt Pound Cake

7 Reviews 2 Pics
  • 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.”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch cake

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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.

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Reviews (7)

Rate This Recipe
mauigirl
12

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.

crundquist
6

crundquist

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 called for a pudding cake mix. Otherwise I followed the directions exactly. I followed other reviewers suggestions and tossed the blueberries in flour instead of the cinnamon. Plus I only folded in half of the blueberries, then stuffed the rest on top after I poured it into the pan. The finished product was a little moist around the blueberries, otherwise it turned out perfect! The taste was amazing! And the blueberries were fairly well dispursed. My husband who is an overly picky eater can't stop picking at it. That earns an instant 5 stars!

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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

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