Recipe by Courtly
This is from "The Cake Mix Doctor" By Ann Byrn. This sounds like a nice breakfast treat!
Top Review by Pineapple
Most excellent recipe! I used lemon pudding instead of vanilla because lemon flavoring with blueberries is soooo tasty and it was really delicious - also, I made a fresh lemon and powdered sugar glaze and instead of making this as a pound cake I made 6 large muffins and a loaf cake for the freezer and later enjoyment!
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 1 cup low-fat vanilla yogurt
- 1⁄2 cup vegetable oil
- 1⁄4 cup water
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 cup fresh blueberries, rinsed and drained
- 2 teaspoons confectioners' sugar
Directions See How It's Made
- Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour.
- Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended.
- Toss the blueberries with reserved cake mix.
- Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven.
- Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes.
- Place cake on platter. Dust with confectioners' sugar and serve.