Blueberry Bundt Cake
Blueberry Bundt Cake recipe.
Yield
16 servingsPrep
15 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounce package |
cake mix, yellow
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
applesauce
|
|
| ½ | pint |
lemon yogurt
lowfat |
* |
| 3 | cups |
blueberries
fresh or frozen |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
nuts
chopped |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
|
whipped topping, prepared
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounce package |
cake mix, yellow
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
applesauce
|
|
| 237 | ml |
lemon yogurt
lowfat |
* |
| 7.1E+2 | ml |
blueberries
fresh or frozen |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
nuts
chopped |
|
| 59 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 1 | x |
whipped topping, prepared
optional |
*
|
Directions
Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well.
In a small bowl, toss blueberries in flour to coat; add 2 cups to the batter and mix well.
Pour ½ of batter into greased and floured 10-inch tube pan; top with remaining floured blueberries.
Combine sugar, cinnamon, and nuts in small bowl; mix well. Sprinkle mixture over blueberries. Top with remaining batter.
Bake at 350℉ (180℃) F for about 1 hour.
Cool in pan for 15 minutes; invert onto a rack and cool completely. Cut into slices and serve topped with whipped topping, if desired.
