blueberry lemon bundt
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.
No Image
prep time
15 Min
cook time
40 Min
method
Bake
yield
16 serving(s)
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 cup skim milk
- 1 - 6oz low-fat lemon yogurt
- 2 - egg whites
- 1 - egg
- 2 tablespoons canola oil
- 1-1/2 cup fresh blueberries
- 2 teaspoons flour
- - powdered sugar for dusting top of cake
How To Make blueberry lemon bundt
-
Step 1Coat 12 cup bundt pan with floured baking spray.
-
Step 2Preheat oven to 325.
-
Step 3In large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg, and oil. Beat according to package directions.
-
Step 4In small bowl, toss blueberries with flour (this help them not sink to the bottom). Fold into cake batter.
-
Step 5Pour batter into bundt pan. Bake 35-40 minutes, or until a toothpick inserted comes out clean.
-
Step 6Let stand 40 minutes before inverting the pan to release the cake. Cool completely. Dust with powdered sugar to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes