Name: Blueberry Yogurt Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Yellow cake mix with pudding included - 1 (18.25 ounce) package; Brown sugar - ¼ cup; Low-fat vanilla yogurt - 1 cup; Applesauce - ½ cup; Water - ¼ cup; Vegetable oil - ¼ cup; Eggs - 3; Maple flavoring - 1 teaspoon; Ground cinnamon, plus more for dusting - ½ teaspoon; Blueberries - 1 ½ cups; Confectioners' sugar - ¼ cup

Ingredients for - Blueberry Yogurt Pound Cake

1. Yellow cake mix with pudding included 1 (18.25 ounce) package

2. Brown sugar ¼ cup

3. Low-fat vanilla yogurt 1 cup

4. Applesauce ½ cup

5. Water ¼ cup

6. Vegetable oil ¼ cup

7. Eggs 3

8. Maple flavoring 1 teaspoon

9. Ground cinnamon, plus more for dusting ½ teaspoon

10. Blueberries 1 ½ cups

11. Confectioners' sugar ¼ cup

How to cook deliciously - Blueberry Yogurt Pound Cake

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.