Blueberry Yogurt Pound Cake

Blueberry Yogurt Pound Cake

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

3 eggs

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.

Nutrition Facts:

Per Serving: 305 calories; protein 4.6g; carbohydrates 47.4g; fat 11.1g; cholesterol 48.4mg; sodium 315.9mg.

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