Blueberry Yogurt Pound Cake Best Family Recipes

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Wednesday, 6 November 2019

Blueberry Yogurt Pound Cake

"This recipe turns a boxed cake blend into a scrumptiously wet low-fat espresso cake or dessert."

Ingredients :

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

Instructions :

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

Preheat oven to 350 levels F (a hundred seventy five stages C). Grease and flour a ten-inch fluted tube pan (together with Bundt(R)).
Mix cake blend and brown sugar collectively in a bowl; upload yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric powered hand mixer till combined. Scrape bowl and beat on medium speed for 4 extra mins.
Toss blueberries with enough cinnamon to frivolously dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
Bake within the preheated oven until a toothpick inserted within the middle of the cake comes out easy, 55 to 60 mins. Let cool in pan for 10 mins, then turn out onto a wire rack to cool absolutely. Dust with confectioners' sugar.

Notes :

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