Blueberry Muffin Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package 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 and drained
• 2 teaspoons confectioners' sugar

Recipe

• 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 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 toss the blueberries with reserved cake mix.
• 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 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 place cake on platter. dust with confectioners' sugar and serve.