Blueberry Muffin Cake Recipe

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Blueberry Muffin Cake

RC :)

By
@rcrc

From the Cake Mix Doctor

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

Ingredients

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

Step-By-Step

1Preheat oven to 350 degrees. Grease and flour a 10-ince tube pan.
2Toss blueberries with the reserved cake mix.
3Place 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.
4Pour 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.
5Bake 45 - 50 minutes until golden brown on top and the cake starts to pull away from the sides of the pan.
6Cool on wire rack for 20 minutes and turn out so that the cake is right side up.
7Cool completely before serving. Dust with 10X sugar, if desired.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American