Blueberry Yogurt Pound Cake

11 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt(R)).
  2. 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. 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. 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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