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Blueberry Muffin Cake Recipe

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This recipe for Blueberry Muffin Cake, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Besse
Added: Monday, July 31, 2006


1 package (18.25 oz) yellow or white cake mix
1 package (3.4 oz) vanilla instant pudding
1 c low fat vanilla yogurt
1/2 c vegetable oil (canola)
1/4 c water
1 t cinnamon
4 large eggs
1 c fresh blueberry, rinsed and drained
2 t powdered sugar (optional)

Preheat oven 350, lightly grease a 10 inch tube pan and lightly dust with flour.

Measure out 2 T of cake mix and reserve it.
Place remaining cake mix, pudding, yogurt, oil, water, cinnamon and eggs in a large mixing bowl.
Blend on low with mixer, scape sides with rubber spatula as needed. Increase speed to medium and beat for 2 minutes. Batter should look thick and well blended. Toss in blueberries with reserve cake mix and set aside. Pour two-thirds of the batter into prepared pan. Scatter with blueberry mixture and top with remaining batter. Bake for 45-50 minutes or until cake pulls away from the sides of the pan. Cool on wire rack for 20 minutes. Run a long sharp knife around the edge of the cake and invert it onto a rack, then onto another rack so that the cake is upright. Allow to cool completely. Place on serving platter and dust with powdered sugar (optional)




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