BLUEBERRY LEMON BUNDT

Blueberry Lemon Bundt

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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

How to Make BLUEBERRY LEMON BUNDT

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.

Printable Recipe Card

About BLUEBERRY LEMON BUNDT

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



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