This moist and flavorful cake combines the tangy creaminess of yogurt with bursts of fresh blueberries for a delightful treat. Perfect for breakfast or an afternoon snack, it’s easy to make and sure to please everyone.
Prep Time15 min
Cook Time55 min
Total Time1 hr 10 min
Difficulty
Hard
Tips To Improve This Recipe
Use fresh or frozen blueberries, but if frozen, do not thaw before mixing to prevent color bleeding.
Be careful not to overmix the batter to keep the cake light and fluffy.
Grease the pan well or use parchment paper to ensure easy removal.
Ingredients
0/11
Reasons You'll Love It
This cake is wonderfully moist and tender thanks to the yogurt. The blueberries add a fresh burst of flavor and a slight tartness that balances the sweetness. It’s perfect for breakfast, dessert, or a special snack with tea or coffee.
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!
123
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Great Ways To Serve
Serve slices warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully. Fresh berries on the side add a nice touch for presentation and extra flavor.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to two days. For longer storage, wrap it well and refrigerate for up to a week. You can also freeze slices individually, wrapped tightly, for up to three months. Thaw before serving.
Frequently Asked Questions
Can I use fresh or frozen blueberries for this recipe?
Both fresh and frozen blueberries work well. If using frozen, do not thaw them before folding into the batter to prevent color bleeding.
What can I substitute for low-fat vanilla yogurt?
You can use plain yogurt, Greek yogurt, or even sour cream as a substitute with similar results.
How do I know when the cake is fully baked?
Insert a toothpick into the center; if it comes out clean or with a few dry crumbs, the cake is done.
Can I use a different type of cake mix?
This recipe works best with yellow cake mix with pudding included, but other cake mixes may alter texture and flavor.
How should I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this cake gluten-free?
You can try a gluten-free yellow cake mix, but ensure all other ingredients are gluten-free as well.
What does the applesauce do in the recipe?
Applesauce adds moisture and reduces the amount of oil needed, making the cake lighter and more tender.
Is maple flavoring necessary or can it be omitted?
Maple flavoring adds a subtle sweetness, but you can omit it or replace it with vanilla extract if preferred.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
