Blueberry Yogurt Pound Cake Recipe -
Blueberry Yogurt Pound Cake Recipe

Blueberry Yogurt Pound Cake

Recipe by  

"This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert."

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Ingredients Edit and Save

Original recipe makes 1 10-inch cake Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    2 hrs 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  2. 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.
  3. Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
  4. 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.
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Reviews More Reviews

Aug 04, 2013

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.

Aug 09, 2013

Made this, but next time will used lemon cake mix, omitted the brown sugar and use low fat lemon yogurt. Very moist cake.

Aug 12, 2013

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!

Aug 04, 2013

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.

Dec 23, 2013

very good

Aug 11, 2013

I made this tonight, my husband said it was a winner!

Feb 17, 2015

This cake filled my house with a mouth watering aroma; my guest smelled it while walking up to my front door. I didn't have apple sauce, vanilla yogurt or maple flavoring, so I sustituded with 1 cup sour cream; and 1 teaspoon molasses and poured 1/2 of the cake mix into the bundt pan adding 1 teaspoon all the way around the pan of 3/4 th cup of brown sugar mixed with butter as desired; and poured the rest of the cake mix into the bundt pan.

May 12, 2013

I did just make this(this evening)just as it was listed! & wow me an family liked this a lot!


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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