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.
- 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
How to Make Easy Sugar Free Blueberry Bundt Cake
- 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.