This recipe for Blueberry Yogurt Pound Cake is the perfect way to use up any extra blueberries you may have. The yogurt also adds a tangy flavor that pairs well with the sweetness of this cake. This dish is so easy to make, and it’s sure to be a crowd-pleaser at your next brunch!
prep: 15 mins cook: 55 mins additional: 1 hr total: 1 hr 70 mins Servings: 12 Yield: 1 10-inch cake
1 ½ cups blueberries
½ cup applesauce
¼ cup brown sugar
1 (18.25 ounce) package yellow cake mix with pudding included
1 teaspoon maple flavoring
¼ cup water
¼ cup vegetable oil
1 cup low-fat vanilla yogurt
½ teaspoon ground cinnamon, plus more for dusting
¼ cup confectioners’ sugar
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 onto a wire rack to cool completely. Dust with confectioners’ sugar.
Per Serving: 305 calories; protein 4.6g; carbohydrates 47.4g; fat 11.1g; cholesterol 48.4mg; sodium 315.9mg.