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blueberry lemon bundt

TuesdayCooks avatar
Recipe by
Tuesday Cooks
@TuesdayCooks
The Villages, FL

This recipe was personally prepared by Jan Force, a Curious Cuisiner member, for the August 2014 regular meeting. The recipe is a low-fat version .. and so perfect for spring and the blueberry season.

yield 16 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For blueberry lemon bundt

  • 1 box
    yellow or lemon cake mix (trans-fat free)
  • 1 box
    2.9 oz lemon or vanilla instant pudding/pie filling
  • 3/4 c
    skim milk
  • 1
    6oz low-fat lemon yogurt
  • 2
    egg whites
  • 1
    egg
  • 2 Tbsp
    canola oil
  • 1-1/2 c
    fresh blueberries
  • 2 tsp
    flour
  • powdered sugar for dusting top of cake

How To Make blueberry lemon bundt

  • 1
    Coat 12 cup bundt pan with floured baking spray.
  • 2
    Preheat oven to 325.
  • 3
    In large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg, and oil. Beat according to package directions.
  • 4
    In small bowl, toss blueberries with flour (this help them not sink to the bottom). Fold into cake batter.
  • 5
    Pour batter into bundt pan. Bake 35-40 minutes, or until a toothpick inserted comes out clean.
  • 6
    Let stand 40 minutes before inverting the pan to release the cake. Cool completely. Dust with powdered sugar to serve.
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