Blueberry Yogurt Pound Cake

Blueberry Yogurt Pound Cake

Kim

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

2 h 10 m servings 305 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt(R)).
  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.

Reviews

Read all reviews 11
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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. ...

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 cal...

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 i...

very good

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

used lemon cake mix and coated the blueberries (used from frozen) with a bit of the cake mix, worked well putting 1/2 the cake mix in the pan, blueberries and remaining cake mix over top. Skippe...

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 t...

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 s...

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