blueberry muffin cake

Name: Blueberry Muffin Cake
Prep time: 15 min
Cook time: 50 min
Yield: 16
Cuisine: American
Ingredients: 1-18.25 oz package(s) yellow or white cake mix, reserving 2 tablespoons; 1-3.25 oz. package(s) instant vanilla pudding; 1 cup(s) low-fat vanilla yogurt; 1/2 cup(s) canola oil; 1/4 cup(s) water; 4 - large eggs; 1 cup(s) fresh blueberries, rinsed and drained; 1 teaspoon(s) cinnamon (optional to taste); 2 teaspoon(s) 10x sugar, for dusting, if desired

43 Pinches

RC :)

Reading, PA

Updated on Mar 23, 2014

From the Cake Mix Doctor

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prep time 15 Min

cook time 50 Min

method Bake

yield 16 serving(s)

Ingredients

1-18.25 oz package yellow or white cake mix, reserving 2 tablespoons
1-3.25 oz. package instant vanilla pudding
1 cup low-fat vanilla yogurt
1/2 cup canola oil
1/4 cup water
4 - large eggs
1 cup fresh blueberries, rinsed and drained
1 teaspoon cinnamon (optional to taste)
2 teaspoons 10x sugar, for dusting, if desired

How To Make blueberry muffin cake

Step 1

Preheat oven to 350 degrees. Grease and flour a 10-ince tube pan.

Step 2

Toss blueberries with the reserved cake mix.
Step 3

Place 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.
Step 4

Pour 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.
Step 5

Bake 45 - 50 minutes until golden brown on top and the cake starts to pull away from the sides of the pan.
Step 6

Cool on wire rack for 20 minutes and turn out so that the cake is right side up.
Step 7

Cool completely before serving. Dust with 10X sugar, if desired.
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