Blueberry Lemon Bundt Recipe

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BLUEBERRY LEMON BUNDT

Tuesday Cooks

By
@TuesdayCooks

This recipe was personally prepared by Jan Force, a Curious Cuisiner member, for the August 2014 regular meeting. The recipe is a low-fat version .. and so perfect for spring and the blueberry season.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
16
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

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
1
6oz low-fat lemon yogurt
2
egg whites
1
egg
2 Tbsp
canola oil
1-1/2 c
fresh blueberries
2 tsp
flour
powdered sugar for dusting top of cake

Step-By-Step

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.
Cool completely.
Dust with powdered sugar to serve.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy