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.


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Rating:

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

Directions Step-By-Step

1
Coat 12 cup bundt pan with floured baking spray.
2
Preheat oven to 325.
3
In large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg, and oil.
Beat according to package directions.
4
In small bowl, toss blueberries with flour (this help them not sink to the bottom).
Fold into cake batter.
5
Pour batter into bundt pan.
Bake 35-40 minutes, or until a toothpick inserted comes out clean.
6
Let 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