Blueberry Yogurt Pound Cake Best Dishes

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Blueberry Yogurt Pound Cake

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

Ingredients :

1 (18.25 ounce) bundle yellow cake blend with pudding covered
1/4 cup brown sugar
1 cup low-fats vanilla yogurt
half of cup applesauce
1/four cup water
1/four cup vegetable oil
three eggs
1 teaspoon maple flavoring
half of teaspoon floor cinnamon, plus more for dusting
1 1/2 cups blueberries
1/four cup confectioners' sugar

Instructions :

Prep : 15M	Cook : 12M	Ready in : 2H10M

Preheat oven to 350 stages F (175 stages C). Grease and flour a 10-inch fluted tube pan (consisting of Bundt(R)).
Mix cake blend 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 till combined. Scrape bowl and beat on medium pace for four extra mins.
Toss blueberries with enough cinnamon to calmly dirt each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
Bake within the preheated oven till a toothpick inserted in the middle of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 mins, then flip out onto a cord rack to cool completely. Dust with confectioners' sugar.

Notes :

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