BLUEBERRY LEMON BUNDT
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- 1 box
- yellow or lemon cake mix (trans-fat free)
- 1 box
- 2.9 oz lemon or vanilla instant pudding/pie filling
- 3/4 c
- skim milk
- 6oz low-fat lemon yogurt
- egg whites
- 2 Tbsp
- canola oil
- 1-1/2 c
- fresh blueberries
- 2 tsp
- powdered sugar for dusting top of cake
1Coat 12 cup bundt pan with floured baking spray.
2Preheat oven to 325.
3In large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg, and oil.
Beat according to package directions.
4In small bowl, toss blueberries with flour (this help them not sink to the bottom).
Fold into cake batter.
5Pour batter into bundt pan.
Bake 35-40 minutes, or until a toothpick inserted comes out clean.
6Let stand 40 minutes before inverting the pan to release the cake.
Dust with powdered sugar to serve.