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blueberry muffin cake

rcrc avatar
Recipe by
RC :)
@rcrc
Reading, PA

From the Cake Mix Doctor

►
yield 16 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For blueberry muffin cake

  • 1-18.25 oz pkg
    yellow or white cake mix, reserving 2 tablespoons
  • 1-3.25 oz. pkg
    instant vanilla pudding
  • 1 c
    low-fat vanilla yogurt
  • 1/2 c
    canola oil
  • 1/4 c
    water
  • 4
    large eggs
  • 1 c
    fresh blueberries, rinsed and drained
  • 1 tsp
    cinnamon (optional to taste)
  • 2 tsp
    10x sugar, for dusting, if desired

How To Make blueberry muffin cake

  • 1
    Preheat oven to 350 degrees. Grease and flour a 10-ince tube pan.
  • 2
    Toss blueberries with the reserved cake mix.
  • 3
    Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon (opt.) and eggs in a large mixing bowl. Beat for 1 minute. Scrape down the sides and beat 2 more minutes. Batter should be thick and well-blended.
  • 4
    Pour 2/3 of the batter into the prepared pan. Scatter blueberries over the batter. Spread the remaining batter over the blueberries so it covers the fruit.
  • 5
    Bake 45 - 50 minutes until golden brown on top and the cake starts to pull away from the sides of the pan.
  • 6
    Cool on wire rack for 20 minutes and turn out so that the cake is right side up.
  • 7
    Cool completely before serving. Dust with 10X sugar, if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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