Easy Sugar Free Blueberry Bundt Cake
Rose Mary Mogan
I turned this Pillsbury Sugar Free cake mix into a Blueberry pound cake by adding frozen blueberries. It is a great way to add extra antioxidants into the diet, and it doesn't take long to make & bake.
I made a steak dinner for my family & also made one for my widowed neighbor. He too is diabetic & really appreciated a full 6 course meal.
I don't use too many boxed cake mixes, but I made an exception so we could have a quick sugar free alternative for dinner.
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- 1 box
- pillsbury sugar free yellow cake mix
- 3 large
- eggs room temperature
- 1/3 c
- canola oil
- 1 c
- 2% milk
- 2 tsp
- orange extract
- 1 c
- frozen blueberries
- 2 Tbsp
- all purpose flour
2Empty cake mix into a large mixing bowl, add the oil, eggs, orange extract, and milk. Begin slowly to incorporate the dry ingredients into the wet, then increase speed till batter is mixed.
3Measure out blueberries, and dust with flour, pour into a small dish, make sure they are evenly coated, then take blueberries from dish individually, and leave any excess flour, add dusted blue berries to cake batter. Then with a spatula gradually mix blueberries into cake batter.
4Pour batter into prepared cake pan, and bake in preheated 325 degree oven for 45 minutes or until tooth pick inserted into center comes out clean.
NOTE: I added an extra few minutes to the baking time, because the blueberries were frozen. If you use fresh, you may only need the time reccomended on the box.