Blueberry Muffin Cake

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This cake doesn’t need any icing, and would be perfect for a brunch or tea party. This would be an ideal cake to use those beautiful shaped bundt pans. (Wilton makes some beautiful ones)

Ingredients

  • 1 cake mix (white or yellow)
  • 1 pkg vanilla instant pudding mix
  • 1 c low-fat vanilla yogurt
  • 1/2 c vegetable oil
  • 1/4 c water (only if using fresh blueberries)
  • 1 tsp cinnamon
  • 4 eggs
  • 1 c fresh blueberries, rinsed and drained (or thawed frozen berries)
  • optional: powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350’F. Grease (or grease/flour) a 10” tube pan (or bundt pan)
  2. In a small bowl, add blueberries and 2 T cake mix. Toss to coat evenly.
  3. Combine remaining mix, pudding, yogurt, oil, water (if using), cinnamon and eggs until thick and well blended.
  4. Pour about two thirds of the batter into the pan. Sprinkle the blueberries on top, and cover with remaining batter.
  5. Bake until the top is golden brown and it’s pulling away from the sides of the pan. ~45-50 minutes.
  6. Cool in the pan for 10-20 minutes, then invert onto a cooling rack. Invert again so it cools right-side up, and allow to cool completely.
  1. Place cake on serving plate and dust with powdered sugar if desired.