Yogurt-Infused Blueberry Pound Cake

Ingredients 0/11

Step 1

Warm your oven to 350°F (175°C) and grease a 10-inch fluted tube pan, like a Bundt pan, then lightly dust it with flour. In a large bowl, combine the cake mix and brown sugar. Add the yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Use a hand mixer on low speed to blend everything together, then scrape down the sides and beat on medium speed for about 4 minutes until the batter is smooth and well mixed.

Step 2

In a separate bowl, toss the blueberries with a little cinnamon to coat them evenly. Gently fold the berries into the batter, being careful not to mash them. Pour the batter into your prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Once cooled, sprinkle with a dusting of powdered sugar and enjoy!