Blueberry Muffin Cake

1. 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. 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. 3

   Toss the blueberries with reserved cake mix.

4. 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. 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. 6

   Place cake on platter. Dust with confectioners' sugar and serve.

* Per serving · 4 servings · Values may vary.