BLUEBERRY LEMON BUNDT

Blueberry Lemon Bundt Recipe

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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

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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

  • 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.

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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