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BLUEBERRY MUFFIN CAKE

Source of Recipe

Unknown


List of Ingredients

1 pkg. Plain yellow or white cake mix
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 cup low fat vanilla yogurt
½ cup vegetable oil
¼ cup water
1 tsp. cinnamon
4 large eggs
1 cup fresh blueberries, rinsed and drained
2 tsps. powdered sugar




Recipe

Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening and then dust with flour.

Measure out 2 tbsps. of cake mix and reserve it. Place the remaining cake mix, pudding mix, yogurt, oil, water, cinnamon and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down sides of bowl. Increase speed to medium and beat for 2 minutes more, scraping sides of the bowl, as needed.

Toss the blueberries with the reserved cake mix. Pour 2/3 of the batter into the prepared pan. Scatter the blueberries over the batter. Spread the remaining batter over the blueberries so that it covers the fruit.

Bake the cake until it is golden brown on top and just starts to pull away from the sides of the pan - 45 to 50 minutes. Remove pan from oven and place on a wire rack to cool 20 minutes. Take cake out of pan and cool on rack completely 30 minutes. Dust cooled cake with powdered sugar.