Blueberry Muffin Cake – a delicious recipe with yellow cake, vanilla instant pudding, low-fat vanilla yogurt, vegetable oil, water, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour.
2
Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended.
3
Toss the blueberries with reserved cake mix.
4
Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven.
5
Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes.
6
Place cake on platter. Dust with confectioners' sugar and serve.
687
kcal
Calories
40
g
Fat
21
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/4 ounce) package yellow cake mix, 1 (3 1/2 ounce) package vanilla instant pudding mix, 1 cup low-fat vanilla yogurt, 1/2 cup vegetable oil, and more.
Yes, Blueberry Muffin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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