Blueberry Muffin Cake

posted by regie 06-11-100 4:30 PM

Blueberry Muffin Cake

1 package yellow cake mix
1 package (3.4 oz) vanilla instant pudding mix
1 cup low-fat vanilla yogurt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh blueberries, rinsed and drained
2 teaspoons confectioners' sugar (for dusting, optional)

Place rack in center of oven. Preheat oven to 350 degrees. Lightly grease a 10-inch tube pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pan aside.

Measure out 2 tablespoons of the 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 for 1 minute. Scrape sides of bowl. Beat for 2 more minutes on medium, scraping sides again if needed. Batter should look thick and well blended. Toss blueberries with the reserved cake mix.

Pour 2/3 of the batter into the prepared pan. Scatter the blueberries over the batter. Spread remaining batter over the blueberries so it covers the fruit.

Bake until golden brown and just starting to pull away from sides of pan, about 45 to 50 minutes. Remove from oven and place on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then onto another rack so the cake is right side up. Allow to cool 30 minutes more.

Place the cake on a serving platter, dust with confectioners' sugar, and serve.

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