Blueberry Muffin Cake
1 pkg plain yellow or white cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1 cup low fat vanilla yogurt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh blueberries, rinsed & drained
2 teaspoons confectioners sugar, for dusting, optional
Place a rack in the center of the oven and preheat the oven to 350°
F. Lightly spray a 10" tube pan with Pam, then dust with flour.
Measure out 2 tablespoons of the cake mix & reserve it. Place the
remaining cake mix, pudding mix, yogurt, oil, water, cinnamon and
eggs in a large mixing bowl. Blend with an electric mixer on low
speed for 1 minute. Stop the machine and scrape down the sides of the
bowl with a rubber spatula. Increase the mixer speed to medium and
beat for 2 minutes more, scraping the sides down again if needed. The
batter should look thick and well blended.
Toss the blueberries with the reserved cake mix.
Pour two thirds of the batter into the prepared pan. Scatter the
blueberries over the batter. Spread the remaining batter over the
blueberries so that it covers the fruit. Place the pan in the oven.
Bake the cake until it is golden brown on top and just starts to
pull away from the sides of the pan, 45-50 min. Remove the pan from
the oven and place the pan on a wire rack to cool for 20 minutes.
Run a long, sharp knife around the edge of the cake and invert it on
a rack, then onto another rack so that the cake is right side up.
Allow it to cool completely 30 minutes more.
Place the cake on a serving platter & dust with confectioners
sugar, if desired.