Recipe by Kim
"This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert."
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1 (18.25 ounce) package
yellow cake mix with pudding included
low-fat vanilla yogurt
ground cinnamon, plus more for dusting
1 1/2 cups
This was a simple recipe but it was a bit too sweet for our personal taste. If I make it again, I would skip the sweetened yogurt (and use plain) and I would eliminate the brown sugar entirely. I thought the idea of fully dusting the blueberries in cinnamon would work similar to dusting the berries with flour, but sadly the cinnamon trick still made the berries migrate to the bottom of the cake. Next time I would toss the berries with flour or some of the cake mix to correct that problem. Otherwise, a very good and simple coffee cake. Thanks for sharing.
Made this, but next time will used lemon cake mix, omitted the brown sugar and use low fat lemon yogurt. Very moist cake.
I didn't have a box of cake mix, so I substituted 1-1/2 cups of flour, 1/2 cup of white sugar and 1-3/4 teas of baking powder. Plus I added half a box of vanilla pudding mix since the recipe called for a pudding cake mix. Otherwise I followed the directions exactly. I followed other reviewers suggestions and tossed the blueberries in flour instead of the cinnamon. Plus I only folded in half of the blueberries, then stuffed the rest on top after I poured it into the pan. The finished product was a little moist around the blueberries, otherwise it turned out perfect! The taste was amazing! And the blueberries were fairly well dispursed. My husband who is an overly picky eater can't stop picking at it. That earns an instant 5 stars!
I actually had this somewhat odd combination of ingredients on hand and tried this to use up some blueberries. I too had the problem of all the blueberries sinking to the bottom (the top when it is turned out of the pan), but that's my only quibble. The flavor is sweet but great; my son said it's like blueberry pancakes and syrup in one cake! Looks beautiful - wish I had taken a picture before we started devouring it.
I made this tonight, my husband said it was a winner!
I followed the advice of other reviewers and omitted the brown sugar and we didn't miss it. I used a lemon cake mix with pudding and tossed the blueberries in about 1/8 cup of cake mix to dust them first. Used lemon yogurt and completed the recipe as directed, stirred in the blueberries. I poured about 2/3 of the batter into a loaf pan because I wanted a breakfast bread, baked it for 55 minutes. Put the rest of the batter in a cupcake tin and baked for about twenty-five minutes. The cake is moist, not as dense as some pound cakes. We thought the lemon complimented the blueberries quite well.
I made this into muffins and a small loaf. My kids loved it! Just a couple of adjustments due to what I had on hand: I used two single-serve containers of nonfat blueberry Greek yogurt and one single-serve container of unsweetened applesauce. I'm going to freeze the small loaf for an easy breakfast! Side note: The maple extract had my kitchen smelling lovely!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Yogurt Pound Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 100
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