Blueberry Muffin Cake

Blueberry Muffin Cake

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By
@rcrc

From the Cake Mix Doctor

Rating:

☆☆☆☆☆ 0 votes

Serves:
16
Prep:
15 Min
Cook:
50 Min
Method:
Bake

Ingredients

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

How to Make Blueberry Muffin Cake

Step-by-Step

  1. Preheat oven to 350 degrees. Grease and flour a 10-ince tube pan.
  2. Toss blueberries with the reserved cake mix.
  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.
  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.
  5. Bake 45 - 50 minutes until golden brown on top and the cake starts to pull away from the sides of the pan.
  6. Cool on wire rack for 20 minutes and turn out so that the cake is right side up.
  7. Cool completely before serving. Dust with 10X sugar, if desired.

Printable Recipe Card

About Blueberry Muffin Cake

Course/Dish: Cakes Fruit Desserts
Main Ingredient: Fruit
Regional Style: American




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