blueberry yogurt pound cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix with pudding included
• 1/4 cup brown sugar
• 1 cup low-fat vanilla yogurt
• 1/2 cup applesauce
• 1/4 cup water
• 1/4 cup vegetable oil
• 3 eggs
• 1 teaspoon maple flavoring
• 1/2 teaspoon ground cinnamon, plus more for dusting
• 1 1/2 cups blueberries
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10-inch fluted tube pan (such as bundt®).
• 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.
• toss blueberries with enough cinnamon to evenly dust each berry in a bowl. fold blueberries into the batter. pour batter into the prepared pan.
• 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 a wire rack to cool completely. dust with confectioners' sugar.